First, catch the salmon - this may be
the most difficult step for some.
the most difficult step for some.
(see below for instruction)
Keep on ice until ready to process.

Leave soak for 8-12 hours - turning 3 times.
This will "dry" the fish out.

to ensure flavor distribution of spice.

Mason jars. Boiling water to sterilize glass and lids.

things can be layered with the fish - be sure
to coat each layer with mixture before next layer.

a day to keep spices from settling. Can be kept
in pantry/dry goods shelf. It is good to eat
at this time, but I recommend a week in jar
before opening for consistent flavor. This
dish can be kept good in open container, in
'fridge, for 2 months or more and should be good
in the sealed jars indefinitely.
Pickle trivia/facts
2 opinionated prattle:
Wow, there is a lot more to pickling than smoking the fish. I can attest to the fact how long the shelf life is for pickled products. I have had a jar of pickled pigs feet in pantry for three years, they look as yummy as the day they were canned. I would have eaten them by now, but it is the last jar that I have left and they came from my pet pig, "Tulip" after it was struck and killed by a trespassing 4 wheeler. Poor "Tulip", she was just outside her pen, rooting for a few spring roots, she was hearing impaired and did not hear the wheeler streaking through the meadow. I was hoping to get a litter from her, she was just cominhg to age and wouldhave produced some great off spring, but "Tulip" is no more and all I have to remember her by is a jar containing her little feet. From your video, could not help but notice your good dog, "Barley", a well trained bear guard on watch and insuring that he is between the group with the fish and the "Bear" that is eyeing the fishing spot. Good dog!
He's a keeper.
I'll remember not to open that jar of feet next hoe-down!
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