All that salmon Robert hand carried through Port Hardy, B.C., Vancouver B.C. and Portland, OR airports had to be dealt with! We bought an electric smoker and got to work!
This seemed to be the best model for our needs, and we also smoked beef jerky and even Gouda & Extra Sharp Cheddar cheese. Now that’s good stuff!!!!
The salmon fillets had to be prepared with a cure (salt, sugar & spices rub) overnight, then rinsed and air dried for several hours before going into the smoker for several more hours.
All but a few of the 48 pounds of fish were smoked, we had a few great grilled salmon dinners too!