Held off for the chilly weather, and now appears to be the time.

Today: Fillet and brine whole sides of eight coho (16 sides).
Hold in brine over tomorrow, then onto the racks under the fans the next.
Then a day in the smoker.

Next up: Another eight coho cut to candy, brined, dried, glazed then smoked.
Following that: A rinse & repeat with the same number of coho.

Lagging behind: 44 Tuna loins to double brine (dry then wet), desalinate, fan dry, glaze and cold smoke.

Better Busy than Bored!

Cheers,
Nog