I'm preparing for this ski season already. I've been spending the in the forest a couple times a month testing my sleeping setup and trying new foods other than the freeze dried meals. Each time I learn something I should be aware of. If it's slightly cold now, it'll be very cold in 6 months.

OK, gave up on deboning. I have 11 fillets sitting in a brine. Here is the recipe I used. Going to brine for 12-14 hours.

• 8 cups cold water
• ⅓ cup kosher salt
• 2 teaspoons regular ground black pepper
• 1½ tsp garlic powder
• 1½ tsp onion powder
• ½ tsp dried dill — optional
• 1 bay leaf — optional

I have a pile of salmon I’m putting in the smoker tomorrow. But first, I have to pick out bones. We’ see how well these work. Never did this before