Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut fillets into 1 inch wide strips. prepare brine solution and place in a non-metallic container. add salmon strips to brine and refrigerate for 4 to 6 hours. rinse fish in cold water and refrigerate overnight to dry. spray smoker racks with cooking spray (pam). fasten foil under racks to prevent dripping. place salmon on racks leaving room between strips. smoke for 4 to 5 hours rotating racks top to bottom half way through the process.

Target recipe: pack chunks of salmon into quart jars. to each quart add 1 tbsp salt and 1 tbsp white vinegar. the vinegar will soften any bones missed. add 1 tbsp olive oil to keep the meat moist. add 1 tbsp catsup for color. seal the jars. leave 2 inch air space for expansion and process in pressure canner at 10 pounds pressure for 90 minutes. drain the oil off when ready to use.