Cured and Smoked

Primarily I am a cold smoker of salmon. However, I do sell direct from the smokery within which I stock some other products such as crackers, oils, tinned seafood, and some charcuterie. Soon, I shall be experimenting with the production of charcuterie also. I am currently experimenting with using off-cuts and skin, basically waste from smoking, as dog treats. I am in the last experiment to ensure that I can replicate the soaking out of any salt from the product prior to drying in a dehydrator.