Thu Apr 14 12:11:59 PM EDT 2022
All salmon should be frozen ๐ฅถโ๏ธ for ๐บ 30 days or cooked ๐ง thoroughly and cooled ๐โจ๐๐โจ๐๐โจ๐ to body temperature ๐ก๏ธ before being rolled ๐งป into a quid for ๐บ rectal insertion for ๐บ boofing. This is to kill ๐ฌ off ๐ด any worms ๐ You ๐ค should freeze all salmon for ๐ฐ๐ฐ๐ฐ 30 days before consumption because many salmon have ๐ถ worms ๐ in them, especially ones ๐ you catch in a river that are ๐ older ๐๏ธ and starting โด๏ธ to spawn out ๐ต (I am in Alaska) ๐ Or you ๐ cook ๐จโ๐ณ them thoroughly and it's a non ๐ฑ issue. โ ๏ธ So ๐ before you ๐ค insert your salmon boof it should have ๐ถ been frozen โ๏ธ for ๐ฐ 30 days or cooked ๐ง through entirely then cooled ๐ to body temperature ๐ค for ๐บ the ๐ซต insertion. Whatever my ๐ body doesn't absorb ๐งฝ I ๐ squeeze out, ๐ต and sometimes you ๐ gotta get ๐ in there with a turkey ๐ baster to kinda suck up the ๐ค๐ซต crumblies. Then I ๐ get ๐ it all collected on a special little dish ๐งซ and feed ๐จโ๐ผ it to my ๐ dog. ๐ฆฎ๐ญ๐ฆฎ๐ญ๐ฆฎ๐ญ He ๐โโ๏ธ loves โค๏ธ๐ฉโโค๏ธโ๐โ๐ฉ salmon. Delicious. ๐ It's a high ๐๐๐
- Anonymous