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Smoke Salmon and Other Foods

Saturday, Dec. 7, 2019 

Join us as we fillet, brine, and smoke reefnet caught sockeye salmon. The process takes 2 full days, because we need to brine for 12 hours, then dry overnight, before we spend the day smoking. We will add tomatoes, asian pears, and anything else you might want to taste after an alder smoke.

If you can only attend one day, make it Saturday when we do the smoking.