Thanks for the kind words, Cowboy,
The Salmon I make is done real hard & real smokey. It's more for chewing than for dipping.
I didn't get any Salmon this fall---My son was too busy working on his house. He usually goes up to NY, and brings back 10 or 20 fillets about 2 foot long each.
I hate to break down & buy some, but I might have to, because Nepa's Salmon looks very inviting!
Bear