Smoked Salmon

Today with the help of our good neighbor Robert, Roy learned how to smoke salmon.
The fish are scaled and filleted and cut into large chunks then placed in brine for about 24 hours.
The smoker is fired up, the fish is placed on racks and the vigil begins. The fire must be watched. The idea is to create smoke, not flame so more alder wood is carefully added as needed over a six to seven hour period. Yes, it took the better part of the day, but look at the end result!



.....and it smells and tastes better than it looks. Some of it will be canned (another culinary adventure for us) and some vacuum sealed to be enjoyed as an appetizer. Mm mm!