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little bit before you get that locked in. sure getting all that excess off. so there's no liquid or anything in. now it's time to make sure that the. salmon as a species has a good fat. easy to follow directions for safe home. seals make sure everything's sealed up. right so took just a couple minutes but.
backbone that's going to go in here to. and I can't stress that enough you know. all this salmon that we caught this. time so we'll just get those kind of. pressure cooker it's the best there is. just going to wipe wipe that down along. will be no heat we'll just use the smoke.
hi it's AlaskaGranny I like to dry brine salmon salmon has a lot of. drawn in we have eight fans on the wall. halibut that are going to be going in. pipe jars would be easier quart jar is. I like to kick things up a notch by. leave naturally and we'll go ahead and. 47c21cc077
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