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To: PMS Witch who wrote (976)	3/19/2001 5:54:32 PM
From: Ish	Respond to of 6901

I used to go to Lake Michigan and brought home a lot of salmon. I used to cook them on the grill. One year I brought home 4 large kings and cold smoked them. Another guy and I had bought a 370 pound hog and had butchered it ourselves so we borrowed a cold smoker for the bacon and I tossed the salmon in. Used an old brine recipe from the 1800s and never let the smoker get over 60 degrees. 10 days of brining and 30 in the smoker, smoker being on and off, and it was ready. It was cured and needed no refridgeration, just covered. I kept a filet on the counter for 90 days and it was still good. Now let me say it was raw fish and the first few meals, well the guts had to get used to it. I've also canned salmon. Add a little ketsup to make it red when cooked.