Smoking Salmon | Alaskan Gold
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- Опубликовано: 21 ноя 2017
- ► Instagram @itsareeladdiction
Instagram: / itsareeladdiction
►Ingredients used in this recipe:
4 Parts Brown Sugar
1 Part Salt
Garlic Powder
Water
Allegros Marinade Original.
www.amazon.com/Allegro-Origin...
Brine for total of 4 hours turning every hour to soak up the brine evenly. (try not to soak much longer than 4 hours or the finished product will become too salty)
Rinse under fresh water and lay flat to dry. Pat dry with a paper towel to remove excess moister. Allow fish to set up and become tacky before moving to the smoker.
Desired Smoke temp 110 -120 degrees. 8-10 hours.
Check on the fish as you go and taste it once it starts getting close. Smaller batches may cook faster as well as different smokers and humidity in the air may affect it.
Fish should be firm but not dried out.
Let fish rest once it is done this will let it finish setting up.
Store in sealed container in fridge for 1-2 weeks. Freeze if wanting longer storage. As long as vacuum sealed it will last for 2 years easily in the freezer. If storing in sealed container on the counter should be eaten within 1-2 days (not recommended as it will most likely spoil)
Finished product will yield about half the weight of what you started with.
How can you tell if the product has spoiled in your fridge or on your counter it will develop white mold that is noticeable similar to spoiled cheese and other things that go bad.
►Now lets break the recipe down for smaller portions
10 lbs Salmon
2 lbs Brown Sugar
(4.5 cups)
.5 lbs Salt
(3/4 cup salt)
1.5 cups water
Garlic powder to preference flavor
1 table spoon
Allegros Marinade Original
2.5 table spoons
Also a BIG Thank You to Matts @fisherman'slife for getting us motivated to create a channel and to Chinook Shores for providing us with such a beautiful place to fish and the equipment and knowledge to get out there.
Inspirational Creators that have motivated this Channel:
Matts @fishermanslife
/ @fishermanslife
www.fishermanslife.net
Music:
Epidemic sound
www.epidemicsound.com
Gear:
Camera used
Canon Ti5 -
www.amazon.com/Canon-EOS-Rebe...
Gopro HERO4 Silver -
www.amazon.com/GoPro-MAIN-917...
Water Wolf (to be used soon) -
www.amazon.com/Okuma-Fishing-...
Lenses used -
Backup kit lens.
Canon EFS 18-55mm f/ 3.5-3.6 - www.amazon.com/Canon-EF-S-18-...
Main Wide Angle lens.
Canon EFS 10-18mm f/ 4.5-5.6 IS STM Lens www.amazon.com/Canon-EF-S-10-...
Portrait Lens (for that nice background blur. Note* I need to work with this lens more to see how much I like and use it).
Canon 50mm 1.8 STM lens
www.amazon.com/Canon-50mm-1-8...
Tripod -
Benro Aero 4.
www.amazon.com/Benro-Travel-A...
Mic -
Rode VideoMic Pro.
www.amazon.com/Rode-VMPR-Vide... 
Хобби
If it wasn't for Fisherman's Life, I would never had a chance to find your channel with the plethora of outdoor channels we have on RUclips. Thank you for showing not only the process of curing long term food, but the way of life I have personally experienced while in SE Alaska myself. Keep up your great videos.
Finally a bulk recipe! Thank you- I love your smoker, vac sealer and your processing room
Yes, Chinook Shores has a great set up here in Ketchikan that is also available to their guests. We enjoyed our stay there!
Great video guys. Looks like it turned out delicious !
Looks so good! Now I have to go buy some.
Love to see a craftsman at play - your attention to detail as to your box temp (with re-positioning the racks as needed) is so vital. Great videos and thanks for sharing.
Happy Thanksgiving up there to you and Jan! That final product looked sooooo good.
P thanks man same to you!
Wow this is looks yummy to me.beautiful one.
New sub. And nice vid! Especially the end. That was trippie!
Great video guys and beautiful product
I'm doing a nice big batch of smoked salmon myself I use the same method for to one brown sugar to salt I add a little bit of garlic powder red pepper flakes and a little bit of soy sauce when it turns to liquid brine it for 2 days let it dry under a fan for a good 3-4 hours smoke it with Alderwood can't beat it. Anyways take care buddy appreciate the videos
Looks amazing guy’s!!!!
coho my favorite..i keep coming back to this video..
Kevin West they are delicious 🤤
I lived in Anchorage for 15 years. First time I tasted smoked salmon...I was hooked. A wonderful friend shared his recipe with me an ol’ sourdough gave to him. I love smoking salmon. You sir, smoke some beautiful salmon...great color! Nice job. Would live to purchase since you don’t get much fresh salmon in Texas...lol!
WOW! Do you have store? Can I order online? I am in Toronto. LOL i am mouth watering. Good stuff!
100lbs of fish! Holy moly. Looks like it turned out delicious!
Philosophy D I know! It’s wild never seen anything like the fishing here
Would you have a video on how you built your smoker?
Also, how long will the fish last vacuum sealed?
Keep the videos coming. Good job
joemack1988 thanks
Brother your making me so hungry! You know what's up man I want some so bad! I miss my Home!
Nice job! I love smoke salmon
you guys should make more vids when you get a chance. i like your vids.
Thats so awesome
Great vid! wish I could try em with you, with some beers ;)
came from Fisherman’s Life as a new subscriber to both channels. I have now watched all of your videos and just want to say you guys have INCREDIBLE content and lives!!
I am moving soon close to one of the Great Lakes and have been looking into fish trips already just because of how awesome all of these vids are.
I hope you guys make some more uploads because you really put out some quality content.
Also, is there any way to obtain your smoked salmon? ‘cuz I have been salivating since the initial reveal of all that amazing fish being smoked! Cheers and very excited for future uploads!!
snapees welcome!! glad you enjoyed the content we are looking forward to another season in Alaska and a lot more filming. I haven't fished the Great Lakes but I have fished a lot of rivers in Northern Michigan and it was incredible. I went for the spring steelhead run and the morels , it was great. Cant sell my fish until I'm commercial but its in the makes, wish you the best in you're journey to the Great Lakes
Thanks for sharing!
Wow thats awesome guys ..Kia ora from New Zealand
Great job. You said it, that is pretty fish.
Hey I Love The Video Just Had A Curious question about how much allegro marinade did you use in the beginning for all that fish??.. I'm planning to cold smoke about 20LB worth of salmon soon and wondering if that allegro stuff adds any flavors and how much to use.. thank you (:
If you would like to smoke cheese, look for italien Scamorza on google. It's a smoked Mozzarella. Tastes great and is very durable.
Greets from Germany 👋
Wow u got it right …,, the details,,, I am surprised at so few likes ,,, I still live and breathing in Alaska…… thnx 4 share ur time. Youngster has wisdom… due to practice. ,,, I will sub.
david welsh Thank you for subscribing. Smoked silver is a favorite. It is getting close to that time again come September.
what type of vacuum sealer you using..i smoke all the salmon i catch when i come up in the middle of july,on the kenai river .i have freinds that live in nakiski so i have a place to stay.so you are dip netters.
Stocked i found your channel. Great vids
thanks bud were glad you found us! RUclips is more like new tube for us but were trying, glad you enjoyed it
Really nice looking operation too - you a fishing lodge??
Great vid bro
I wish I could try a fresh smoked salmon like that
Okay here goes just the only watching into the first seven minutes of it you really know what you're doing for smoking and cold smoking because cold smoking is the best way to preserve something then hot smoking in my opinion I smoked the exact same way that you do never had an issue with people getting sick off of food because it wasn't done enough or something like that long as you put the right curing salt in there it's going to work out great it's a great video I'm glad somebody else is out there doing it this way instead of all the traeger's and smokers and pellet stoves and whatever else they have in there that they're smoking on that's not true smoking congratulations
I was wondering if you debark the alder before you smoke with it? The salmon looks amazing!
Wade Baune we left it on and did not notice any bitter or bad taste from it. Some prefer it off not sure of all the reasons why. With the green alder we left it on.
What brand and model Vacuum Sealer are you using/ Commercial/ Cost ?
Im a texan and an avid smoker of meats but i aint never seen salmon smoked so perfectly!!!!!
I don't know anything about brining or smoking but why rinse it ? I would figure it would give it more flavor. Thanks!
I live in Oxnard CA I'm a Mexican we us lemon fire wood when we bbq it burns hot and good and last long! So if you can try some!!
Big Worm that sounds good
Came here from A Fishermans life, Love your vids. Subscribed!
Thanks Bluenose ! We are looking forward to getting back up to Alaska and getting some more content out
Yummm . Could you send some to me in New Zealand please 😁
Looks flippin' amazing! I can't find smoked salmon with the skin on anywhere where I live. Store bought trash from Safeway, I'm positive, doesn't even compare to this. I'm so hungry now.
Ship me some to Saskatchewan? lol
I just smoked some yesterday. I'm Alaskan and my family has been smoking salmon and meats for hundreds of years now. Easy to do and cheap. Don't ever buy it. DIY.
Awesome
Lovely work. Thank you for sharing. I can almost smell the smoke. Do you ever smoke halibut or lingcod? I bet you can't go wrong there either.
We haven't. We have tried smoked halibut but never smoked it ourselves. It was a little fishy when we tried it but it may not have been trimmed up very well. It would be worth trying again. Any experienced halibut or lingcod fish smokers out there that have any suggestions or know if these species of fish are worth smoking? I know the fat content in these fish is not very good compared to salmon which will affect flavor and texture.
@@tjjanalaska8674
Ive smoked Ono (wahoo) using the same wet cure method I've used on salmon back when i still lived on the mainland ( I can't catch salmon in hawaii... lol)
Pretty much the same ratios you use... (never did 100 pounds at a time though😂)
Ono is damn near the same in fat content and cooking methods as halibut (#1 RULE DON'T OVER COOK EITHER!!!) you can sub them for each other, very similar fish in flavor and texture.
It hot smokes well... just dont go as long as you would salmon... and take easier with the smoke - its lighter in flavor than salmon, so smoke goes a long way.
I use kiawe wood - basically its a mesquite... just a little sweeter. Maybe go cherry 50% and mesquite 50% and you might be close?
I reckon if it works on ono... it'll work on lingcod or halibut.
Nice!!
Delicious
How did you build your smoke house?
At 7:01 she exclaims , " I wanna smoke everything ", come on down to Canada? We have plenty of stuff for you to smoke and I would be more than glad to give you a first hands on introduction 😁😁👍👍👍
Pffft....please...Canada? Sit down.🤣🤣🤣🤣... Come to California, we'll show you real weed. The mecca of Marijuana. Grade A, not Grade "eh" weed.
@@WhiskeyToro Grade "eh" LOL that's funny
50 pounds of smoked coho at the market is well over $500 retail. Nice haul ! 🍺
excellent video
that vacuum sealer is bad ass P.S. collars r guddd :-')
Yes.... They are! We had never had them until fishing in SE Alaska.
Yeehawwww
I watch you fish too homie!!
Just finding your channel today ... good job ! new sub here ....
Carlos G thank you! Happy to have you here 🤙
what did you do to your arm
So after its brined and smoked, if vacuum packed does it have to be refrigerated?
Store in sealed container in fridge for 1-2 weeks. Freeze if wanting longer storage. As long as vacuum sealed it will last for 2 years easily in the freezer. If storing in sealed container on the counter should be eaten within 1-2 days (not recommended as it will most likely spoil)
I would love a sample.....Newport Vt. Great job
I'm down to 2 packs or id mail ya a bag, maybe this season we'l stock up again and can share the harvest :) We give away a LOT of fish! Thanks!
how southeast are you? sitka?
You have a very cool smoker, you made that yourself?
How much a bag can I buy some 🙏🏼
yummy
How long will those keep, do you freeze them or just keep them in the refrigerator?
We freeze them for storage. When we open a pack we keep it in the refrigerator. It is pretty safe in the fridge for up to a month. I have found keeping it in a ziplock bag with the least amount of air as possible does better than a tupperware container.
A lot of flavor in that vacuum pack bag including stinky fish skin and brown fish Fat underneath the skin... I peel the skin off while the pieces are warm right out of the smoker and I scrape the brown fat off with a spoon while it's easy to do... guarantee it will taste much better
Do you guys sell the smoked salmon online? I’d love to get my hands on some!
We don't we are not allowed to under Sportfishing regulations and FDA rules unless we get our commercial fishing license and a commercial smoker/kitchen. Which one day might be a possibility.
Answer part of my last question. But I'd still like to know the answer to the question s ?
Thanks
@@georgekrug2071 you sound like a Dam Jerk!!!
I just ran across your channel, wish i had found it earlier. I have a REC TEC smoker with the cold smoke box for fish and cheese. Your salmon looks outstanding, cant wait to try it, i use the same brine ratio you do, cant locate the Allegro Marinade though in Minnesota, what one do you use? I went on their website to see if i could track it down by the look of the label, no luck at all. Thanks again for a great video
We used Allegros original we have also used Allegros Hot and Spicy. The bottle in the video with the yellow label was soy sauce. We had mixed up the brine and did not have the original bottle on hand. I will link the two marinades in the description. Sorry to send you on a wild goose chase. Thank you for the great feedback hope this helps.
@@tjjanalaska8674 Thanks for the information We have the same soy sauce at home, thought i recognized the label. We had planned to take a cruise to Alaska this June and come through Ketchikan on the way by Wanted to take a flight through misty fjord and do some fishing . Have rescheduled it to next June to take in the long summer nights and do some flying in the Kenai area. Love the salmon you did
Randy H Let us know when you are in Ketchikan. If all works out and you are interested in doing some ocean fishing. We can also give some recommendations for the area. One thing to think about is Ketchikan typically has an emergency closure on salmon until June 15th. You can still target them but they have to be released by the side of the boat which is a bummer if you are looking to take fish home.
@@tjjanalaska8674 That sound outstanding. We would like to come through your area i late June to experience the really long days. Would love to head out fishing as well, nothing like what you have around Minnesota for sure Thanks again Randy
@@rchuyck Summer Solstice is pretty neat some good fish come through then too
Damn that looks good! Please do a full video on catching those monster halibuts up there (smoke those too according to Wishkah_outdoors? lol)! Tight lines guys. Cheers!
While I’m sure this still tastes good, a 4 hour brine is not enough time I believe for a true brine that helps shelf life. The brining process actually creates a prime environment for lactobacillus to thrive which is what you want in a brined fish. The recommended minimum is an 8-12 hour brine to allow for more production of lactobacillus which itself also creates an even more inhospitable environment for “bad germs” thus prolonging shelf life. The sugar is in fact only there to feed the lactobacillus bacteria so that it can produce lactic acid which is still the best preservative for meat on the market. (Think commercial pig products)
I am assuming this is for sale now , where can a person by some ?
It looks delicious,
is 4 hour soak the maximum or can you soak it overnight for maximum flavor or will it not make a difference?
You could soak it longer. I wouldn't soak it much less than 4 hours. The only negative to longer is it over night it could get too salty.
@@tjjanalaska8674 Totally happened to me! Soaked it for 15 hours and turned out way too salty...same brine ratio...Gonna do it for 4 hours next time like yours and hopefully will come out better. Thanks for the great video! Sweet smoker man!
Looks delicious! In Russia we call that Hot Smoked. Is it considered that too in the U.S?
Vlad From The Abyss thanks! We try and keep our temp 110-135. I’m not sure of the term for this type of smoking. Jeff owner of Chinook shores taught us. This is how they all smoke it in Southeast Alaska. Do y’all ever can your smoked salmon? We would like to try canning some of it. We think the amount of flavor that comes from smoking it is incredible.
Tj & Jan no, once you smoke it just keep it vacuum sealed. Canning it will require to put it in some sort of oil or liquid. It will ruin the taste and texture of that rich smoked goodness
Vlad From The Abyss Okay cool that’s what we did with this batch. We haven’t tried canning any.
Next time you guys should hot smoke half like you did and cold smoke or brine the other half to make Lox. Canning will preserve the Salmon for a long time but it loses a lot of value and taste.
We will look into making Lox. Interested to try it!
This guy looks like Alfie Moon from Eastenders (tv programme)
Smoke everything
What flavor Allegro did you use??
Northwoods Smokehouse BBQ We used Original but would like to try it with hot and spicy as well.
I'm dying to get my smoker going! I hear up in Alaska they don't like smoking Wild King Salmon? Think it's because it's too good a fish to smoke, is that true?. Keep the vids coming! Cheers!
Cesar Gonzalez yes that is true. But the king salmon collars are amazing smoked. We usually smoke coho, chum, and pinks. But Coho is preferred by most people. I’ve had some really good pink salmon smoked.
When you get a chance to get that smoker going you won’t regret it.
Nice video.
50hellkat2 Thanks!
The pile of beer cans next to the smoker means it came out great no doubt!
Oh yea cold beer is crucial for fish smoking !
Tj & Jan it’s how I roll too 😆
i smoke the fish with alder...my question is...is there no bark?
and amen to the belly meat..
Good question. The bark incorporates a bitter taste so we remove the bark or do not use pieces of alder with bark on them to have a better flavor over all. Thanks for asking!
Can you mail me some samples ?
I like your idea for recycling cardboard. Is it reusable? Awhile back I lived out in Bethel when I lived in Alaska, and the Salmon strips from out there were sent from God himself. I'm trying to learn about cold smoking down here in Southern Minnesota. I recently purchased a frozen wild caught Sockeye from Alaska for $17.77 @ 1.28 lbs. at a local grocer. I tried drying it in my electric oven (170 F) after letting it marinate overnight in my fridge...long story short, all the fat drained out and I think the fat is the golden goose.
yall gunna sell some or eat all of it?
curly0117 Share with family and friends. Can’t sell or trade fish caught fishing for sport. But it’s hella fun to give away and makes the best Christmas gifts
curly0117 gonna eat a lot of it too saves on that grocery bill
Lucky. Enjoy! :)
Like and thanks
I know that fish processing room. Chinook Shores Ketchikan
We spent our first Alaskan Summer there working for Jeff. It was good times and sold us on Alaska.
So you only cure your salmon for four hours? I've seen other videos where they cure their fish for 24 hours. Does it depend on the fish size. You cut yours up into individual proportions. Last, you smoke your fish for 12 hours or 24 hours?
It can get too salty with this ratio of liquids, sugar, and salt if you brine for more than four hours. Fish size doesn't make a difference, thick or thin fillets will both have good flavor. We prefer individual portion sizes over whole fillets since they are easier to handle, less likely to fall apart, and fit in the bag easier. Time depends on the heat. We like to keep our temp at 120 degrees for at least 6-8 hours rotating racks depending on the size of your smoker. Start early and once you are done if you want to let it rest overnight you can.
@@tjjanalaska8674 Are you looking for an internal temp for the fish? Is this a cold smoking method or is this actually cooking the fish?
@@blainemurphy1351 This is a hot smoke method. Really regulate your temp if your using a wood fire. You want to make sure it is heating the fish evenly so it cooks throughout. Check the texture to see when it is done. It should be firm but not dry. taste a bite when it looks like it might be close. Flakes should pull apart easily once it is done. Let it rest. It will firm up a little more and should hold its moister.
@@tjjanalaska8674 I use a Traeger and I think the smoke setting is 150 and there's a 180 setting too. And I just purchased a smoking tube for it too. To me pellet smokers don't produce much smoke to my liking, so hopefully this smoking tube will do the trick.
@@blainemurphy1351 I would keep it at the lowest setting 150 and consider taking it off sooner. You definitely won't want it over cooked or it will be dry. I bet it will be tasty!
You are a good couple
Nice job I do it the same way always good look up my smoking vid cheers
guys dont even watch the 7 min mark itll just make you happy then mad.. jelly
Notife squad.?
You obviously know what you have, since you call it Alaska gold. But, for your audience that might not know, those filets prior to smoking go for as much as $25 per pound, here in the state of Washington. That's before the brining in the smoking and hours of labor added. When the season rolls around, even at ridiculous prices, these fillets are sold out in no time at all.
I smoked bear
you have to try to smoke salt
Smoke the pole
u started with 100 lbs ? wow smoking it really sucked the moisture by half?!?! but it still looks very moist, i dont even like fish, but now i wanna BITE!!!!
I love smoking cheese lol
Looks like candy
Why ya'll got good skin, all that omega 3!
Smoke some weed!!
Sorry I thought that’s what you was going to say when you said u wanted smoke everything 😂
What kind of monster dislikes this video?
This is wildlife,this is perfección.
Smoke some weed!! Lol
Big Worm Lol
What up big perm.....I'm mean worm....
Not cool
4 hours is rushed
Salmon looks great. But you look like you eat a lot of unhealthy food, like crab, shrimp, and pork. Or possibly just pot heads