Instructions: SALTING: Cut salmon pieces approx. 4" wide. Put salmon pieces in a crock or suitable container skin side down, layering salt and fish. Be sure to use plenty of salt. Use a weighted dish on top of the fish to keep the salmon submerged in the brine; thirty days minimum for curing. Keep watch for oil scum on surface - remove scum with paper towels. Occasionally a mold will occur. If this happens it will be necessary to rebrine. Dump out all of the old brine and clean off fish. Rebrine by using at least a quart of rock salt to a gallon of water. (Dont spare the salt. Be sure the brine covers all of the fish.) During the above operation the fish can be kept at outside temperature - cool place - not necessary to refrigerate. The fish in this state can be kept for several months. FRESHENING: Put the fish in a container of fresh cold water. Rinse thoroughly two or three times a day for 2 days, or until salty taste is right for you. Keep refrigerated. Skin the fish and cut into the size pieces you prefer for eating. Remove the bones; fish is now ready for the pickling process. PICKLING: Make enough brine to cover fish, using above ratios. Bring brine ingredients to a boil until sugar is dissolved. Set aside to cool. Layer salmon and sliced onions in a container. (If you like pickled onions use plenty of them!) Pour cold brine over fish until covered completely. Let stand for at least a couple of days and then fish can be eaten.

Note: You can put the fish in a smaller
container, not necessary to refrigerate. We use 1 gallon containers when we pour pickling mixture on the fish. Then after a couple of weeks we put the fish into pint jars.

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