Well my friend went fishin again out in Westport Washington. Our deal is he catches them, filets them and I brine and smoke them then we split it up pound for pound. Using the
standard Gourmet Kummock recipe with soy sauce.
Heres the salmon getting washed, cut amd going in the brine for a overnight soak..

Then into the Bradley to get a nice glaze/pelicle with no heat


See yah in about eight hours
