Thought I'd smoke up some pieces of the Salmon which has the best flavor, the belly pieces. Since I normally process our Salmon into filet pieces, I end up cutting off the belly portion and have accumulated quite a lot of it. I also have gathered a lot of Salmon tail pieces which I have typically turned into jerky but this time decided to make chunks.
Belly pieces
Chunks of Salmon tail pieces
Chunks of Salmon tail pieces going to brine
Belly and chunk pieces air drying after a 24 hour brine
In the Big Chief smoker as it is being removed
Resting after the smoke-a-thon
Getting ready to be served
Today, being the last Salmon day of the season, I served all of it to my fellow fishing buddies and they woofed it down.
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Belly pieces
Chunks of Salmon tail pieces
Chunks of Salmon tail pieces going to brine
Belly and chunk pieces air drying after a 24 hour brine
In the Big Chief smoker as it is being removed
Resting after the smoke-a-thon
Getting ready to be served
Today, being the last Salmon day of the season, I served all of it to my fellow fishing buddies and they woofed it down.
Sent from my iPhone using Tapatalk
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