Smoking steelhead

[riverdog]

Not an expert on the topic but smoked salmon/steelhead that has a long shelf life is basically treated as canned fish. So besides curing/ smoking you need to heat it after it's vacuumed packed to kill any bacteria and botulism spores. I'll let you look up amount of time at various temps as I don't want to be held responsible if it doesn't work. Changes the flavor and texture but still reasonable good especially when you're in the middle of nowhere. For long life steelhead and salmon I prefer jerky over smoked. It'll take some effort to get a descent safe product of either unlike the stuff you put in the freezer or fridge. I'd suggest breaking down and buying him jerky or smoked steelhead/salmon. That's what I do for backpacking trips. If you go that route I'd be happy to chip in assuming this is someone deployed.
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