Smoking Backs and Bellies of Alaskan Coho and King Salmon

“Most people throw away the carcasses of their salmon after filleting. The backs and bellies of salmon have lots of meat left on them and when smoked make for such a yummy snack. I brine them for 24 hours in a brown sugar and salt mixture, then lay the pieces out in the sun to dry. After that it’s off to the smoker they go. The best summer treat.”