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Cut, brined in 100% salt solution, and hung with string, about 26-30 fillets worth of traditional Native-style sockeye salmon strips. Looks like a surprisingly small visual number of strips when hanging. Probably close to 27-32 lbs. wet weight before they were hung to air.
Need to put a better 12/3 cord out there tonight in case of heavy dew or any rain. The one that's out there now, someone broke the ground plug off the male end. Fortunately, I have a couple more 100' 12/3 cords in the shed.
Possibly doing another 30 fillets or so tomorrow, making them into the same style of salmon strips again.
And then comes the conventional white man style smoked fillets, with less concentration of salt in the brine and some organic light brown sugar. Maybe mix up a seasoned slurry to baste on the fillets after they've brined, set up with a nice tacky pellicle, and are smoking for a day or 2.