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CLICK on the Navigation Bars below to learn all about Products and Process!
- Once the filets are cleaned they are carefully layered with a dusting of coarse salt for regular smoked, coarse salt and seasoned pepper for peppered smoked, and coarse salt plus brown sugar for candied smoke.
- The curing process prepares the salmon by firming the flesh and ensures it will not sour or go bad during the days exposed to maple smoke.
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