September 8th

I have been reading up allot lately on smoking salmon. Ange had given me a book about the process with some different recipes and instructions. I was dead set on smoking the salmon Pa and I had caught when he came to visit. I spent my breaks at work today checking how my fish was marinading downstairs in the staff kitchen. After ten hours of soaking in the brine consisting of salt, sugar and meat seasoning they were removed and placed on paper towels for another 4 hours. When they were sticky to the touch I covered them in brown sugar. They were ready.