Step Two in the Five Step Program is to cut them into chunks that will eventually fit into salmon canning jars and then dry brine them with a mix of coarse salt, brown sugar celery salt and onion salt. Left overnight they draw a lot of moisture out of the salmon creating the liquid brine you see here.
Step Three: Out of the brine for a quick rinse under the tap and then loaded onto racks for a two hour rest in a smoker. Hickory chips are used in the smoker to add some wonderful flavour to the finished product.
Step Four: Out of the smoker .... into canning jars .... from there to a large Presto pressure canner .... one and a half hours at 10 pounds pressure. Boring!!!
Step Five: Canning jars removed and ready to be used once they are cooled.
Another successful "collecting" trip completed with two dozen "salad toppers" ready for winter.