Thanks to a deep freeze and vacuum packer we have fresh salmon even on the 5th of March. As spring starts to come around it's time to make sure that when the first fish begin to show you don't have any in your freezer. We smoke a lot of fish and we eat a lot of chowder, quiche, Piroghi, salmon steaks and fillets, and more things that I can't remember right now.
Nancy's been thinking that we should be making salmon sausage so today that's what we did. The fish is cut into small chunks and seasoned with the ingredients on the list below.
Wrights Liquid Smoke or smoked salmon.
These are a couple pictures we took during the process. We made about 25 pounds of links.
As could be expected Boss was not far from the activity from start to finish. He is very attentive when ever fish are involved; he goes along to catch them and stays close when it's time to eat them as well
Here is a finished container of them.