Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: start your coals on your grill. combine all the rub ingredients and sprinkle several tablespoons on the flesh side of the fish, working it in with the back of a spoon. when your coals are ashed over add a handful of soaked hardwood chips. place the fillet on a lightly oiled cooking rack skin-side down and close the grill. do not turn the fish. cooking time will vary, anywhere from 15 minutes to 1 hour. the fish is done when the flesh separates into moist sections with a fork. do not over cook. (rub makes 2/3 cup, only need to use 4 tablespoons).

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.