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A Day in the Life of a Salmon Smoker Part 1: Brine Time

Meet Tyson, our fish smoker here at Northern Waters Smokehaus. Tyson is awesome: he has the skills, patience, and energy to make the best smoked fish in the world – and he does it several times a week. The following is a pictorial essay on the first stage of fish smokery: cutting and brining.

tyson

salmon_closeup

salmon cuttingdrybrine

cuttingsalmon

pouringbrine

brinedsalmon

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