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[Rodney]

https://www.youtube.com/watch?v=TaORznF4jt8

Thank you Henry Jack Sr for doing this with us.

So some background story on this. We filmed this last summer, but had planned to do this since a few years ago but never got around to it, which I regret quite a bit. henry's wife had been the person in charge of the smoke house so she was a lot more knowledgable than anyone else on the subject. Unfortunately she passed away a few years ago. From the video, I hope you can get a sense of what salmon mean to Henry.

[bigblockfox]

so cool. would like to see a vid on wind drying as well.

i do alot of smoking at home in my shed with my bradley smoker. so far beef tenderloin and sockeye are my favorites

[arimaBOATER]

Talk about tasty looking smoked fish.
Henry Jack knows his stuff.

[Fish Assassin]

Interesting they didn't brine the fish.

[firstlight]

so cool. would like to see a vid on wind drying as well.

i do alot of smoking at home in my shed with my bradley smoker. so far beef tenderloin and sockeye are my favorites

you have to give Bacon a try.
Pork Belly from Costco and the dry bacon cure from Stuffers in Langley.
You wont ever by that store bought stuff once you make your own.

[hammer]

Most of the First Nations folks I know don’t brine -whether it’s fish or moose strips.