Sickening how you take pride in the slaughter of animals. I will pray for you sir

He works in a butcher shop, not a slaughter house. Get lost.

I haven't done a ton of curing fish, one of the easiest ways is to pack the fish with salt, dill, pepper, roll in cheesecloth and allow to expectorate moisture for several days, it is fairly foolproof and ends with a beautiful product, sounds a lot like what you are doing with your salmon

You can also use a hot smoker to cold smoke fish by running a dryer hose from your chimney/smoke stack into a box of some sort (could be wooden, cardboard, old fridge, doesn't matter much) with some racks in it, I am hoping to catch some salmon next year and make a shot at some maple or molasses glazed salmon that is then smoked, a base cure of salt/brown sugar is simple and will make for a great salmon cure



I have also looked into making seafood sausages, I would love to get a little more time to work on something like that



I take pride in making a product that is done well, and in utilizing as much of an animal as possible, people these days take things for granted. I do not. I will use the ears, snout, tongue, cheeks, tail, skin, all parts of the animal because that is the only respectful thing to do when something has given its life so that you may find sustenance

thought the same thing as I was skimming through the thread.

It makes for a slightly more "fatty" mouth feel, but the flavor it imparts as it renders out is amazing

Have several points of lamb riblets slated for the smoker, one of these days I will get some pictures

Want to smoke a turkey for T-day, but pretty sure the bird in the freezer is a 25ish pound monstrosity and would have to be broken down to fit, might do it anyways, who knows

Lamb riblets turned out amazing, seasoned them with salt, pepper, fresh chopped rosemary, and Rata honey, then smoked for 3.5 hours with applewood and the stems from the rosemary, turned out amazing