Sunday, August 07, 2011

Smoking Salmon

Right on Highway 112 in Clallam Bay. Admittedly, they're the pinks they gotta move -- but they're probably still fresher and nicer than any pinks you can find.

Nice, clean fish.

Split, dry-rubbed with my homemade sea salt, lemon juice and cracked pepper.

Heads and a few inches of the tails shanks microwaved for the cats.  Gotta cool!

Salmon wrapped in towels, placed in refrigerator for a couple days, to cure and seep out the excess liquid.

Rinsed of excess rubbing, allowed to dry in the sun a couple hours, and ready to grill.

Grilling over grass, harvested from a gasoline-and-chemical-free yard, dried and soaked in salty rinse water.  Yes, that's a stop sign and a washing-machine tub.

Skin browned, flipped to smoke meat on first piece.

Smoke rousing up on the last two pieces, meat-side-down.

All smoked, finishing the skin brown.  SMOKEEEDDDD SALMONNNNNN.

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