Dime
Well-known member
Best of luck on your surgery, I hope it makes you feel young again.Didn't do the oil change yet but dug a few spuds of German Butterball and French Fingerling varieties for my daughter to take home, along with some awesome Scarlet Nantes (organically grown) carrots from the veggie garden (original Scarlet Nantes, not the Coreless).
She and her boyfriend helped us cut 4 of my 'bedrolls' of cold-cured sockeye fillets from the Copper River, and 9 larger sockeye fillets from the Kasilof River that belong to my older son, all of which are now stripped, brined, and hanging from strings on wooden rods in the smoker with the fan and heat panel going to develop the pellicle.
Still have either 2.5 or 3.5 larger bundles of salmon bellies to brine in a different brine than the strips, along with maybe 7 or 8 whole sockeye fillets of mine, and 2 of my older son's Kasilof River fish, all to do in a more conventional 'white man brine', and we'll hard smoke the bellies for 2-4 days or so, which just drip with fish oil and fat even after 3 days at 120 to 130 f. The bellies go really well broken up in quiche in place of bacon when done right. In fact, they taste like sweet fishy bacon. Really.
Tomorrow I'll finish cutting up the smattering of green alder and the balsam poplar that remains to be sectioned for the smokehouse wood stove with my wife's smaller chainsaw, and light the smoker fire maybe around noon or early afternoon if the strips are ready.
Then the oil change (if it's not raining again) and more harvesting of spuds and veggies.
Fall's really a busy time now, but it feels good to be knocking this stuff out and being active, instead of waiting around for another medical appointment or waiting to die.
Then comes prepping for the trip to Anchorage for spine surgery... A first-time solo trip into a major surgery. I've always had my wife with me before in these moments. New horizons.