We decided to try something a bit different this year with the salmon that was caught this summer. First the salmon was fileted, then it sat in a dry brine for 12 hours, the dry brine was carefully wiped off and the salmon sat in the cooler for another 12 hours. Then it was smoked using dry and green alder doughnut mixed for just two hours. Once it was in the sterilized jars we added a teaspoon of olive oil and a teaspoon of maple syrup. At that point we processed it in a pressure cooker for 90 minutes at 10 lbs pressure. Yummy treats for the winter.