fish ready to put into brine fillet were half to one inch thick
a little over three days in brine dry over night
smoked about seven hours till it was 140 turned out great
Canadian bacon cats... interesting and good sounding to me :)Just rinsed it and patted dry let sit in refrigerator over night. Was not salty pretty much just tasted like Canadian bacon as far as flavor.
Pulaski ?!?! That's where my Salmon come from !!They look fantastic! Dad used to do salmon fillets locally caught in Pulaski when the salmon were running, and even do whole salmon like that, cured and smoked! Great Job!