You can visit our blog for details on the smoked salmon canning recipe shown in this video: www.simplelivingalaska.com/simplelivingalaskablog/canned-smoked-salmon As always, we appreciate you watching! :)
Little tip if your canning the fish the smoking is only really to add flavor not really cook it the canning process will take care of that. So you can cut lots of time off if you want to.
Hi, I have seen many of your videos since this one was made but I can’t resist telling you how clever you are making a smoker from things you have thrown around your place. Please make heed of the advice some of your followers suggest to you. Beware of toxic contents on pallets etc. you use. I want the joy of watching your videos, many, many more, so please keep safe. I love you 💕 both.
You two have more energy than a hive of hornets! I miss those days of endless energy and strength. I am a trapper and former teacher and will be 69 in a couple weeks. If you two run out of things to build or raise, you can help me build a trapline cabin in late summer. God bless you and keep you safe. Arctic Circle Dave
Just found your page a couple days ago. Been enjoying your content. One tip for smoked salmon. If you are going to can it modify your smoker to a cold smoker. Meaning the temp doesn’t get above 100*. I try to keep mine as low as possible. The reasoning being is when you cook the salmon in your smoker then cook it again in your canner it’s double cooked and tends to be a lot dryer than it needs to be. All you have to do to modify is to have something where you can build your fire outside your smoker and pipe the smoke to your smoker. I usually use a 10 foot section of ducting. By the time the smoke is to your smoker it’s cooled off enough to not cook your meat. Usually 2-4 hours of smoke and then into the canner. You should produce a much better product. How it helps. I’m over in Butte Alaska.
The codes for pallet treatment.I did notice the first one that you were hammering on had a HT code so hopefully the rest do too.The methyl bromide is the chemical to avoid. [HT] = Heat treatment / [MB] = Methyl Bromide / [DB] = Debarked / [KD] = Kiln Dried
I use to live in Anchorage, Alaska. My dad was in the air force. I miss being there. The main thing i miss is the ice fishing and smoked salmon. Oh what i would give to have some fresh caught smoked salmon from there.
Oh no you di unt! Fantastic job with that build Eric. Great use of the metal roofing and posts for the door. Got the trusty Fiskars Axe...yes indeed! You guys showed great restraint not devouring that smoked salmon. Hopefully those pallets were HT stamped (heat treated) and not MB stamped (methyl bromide). MB is bad stuff. But you guys are probably on top of it. I bet this pallet smoker video turns out to be a popular one.
Greetings from your old home state, Oregon! We have been fans for just a little over a month, when we found your channel. You are at our breakfast table every morning. You are doing great work, and your future plans are way cool. We are enjoying watching them come to fruition. We know the filming and editing are a big part of your day and we appreciate the time you spend on it. We especially love the blooper reels. Stay strong and determined!
May want to try jalapeño jelly. Very simple . Dire the jalapeños (remove the membrane and seeds. Melt apple jelly. Put diced jalapeños in canning jars. Add melted apple jelly and water can. Alternately you can use paraffin to seal the jars. Jams and jellies are more subject to molds than bacteria. Mold can always be removed. Use to watch my mom and my dad can. Watching your video reminded me of them. Thanks. Enjoy watching the two of you.
I think plenty of people have commented on how to improve for next year. But yeah lower temp in smoker , brining the fish and new racks would help. 140-145 is tooo hot!!! Lol. Also you did some different herbs than normal makes me wonder what flavors came out. Dill is normally what is used. Some even add some hot peppers etc to have some spicy canned salmon. Good luck with your future fish smoking. Alaska has an abundant amount of fish and I find you gotta preserve it multiple ways so not to get bored or tired of it. I like to make salmon cakes and freeze them ready to go. Also thin strips of salmon jerky which are my favorite. If you dip the strips on one side with cracked black pepper it’s as good as any beef jerky out there.
The hardware cloth is not safe for food contact due to lead content in the welds and the rust preventing coating (galvanization). Racks from old cook ovens could be a better rack system for it.
v D'Walt that is correct. The galvanization is from zinc. Oven racks are better. A friend had fishing minnows that were divided by size with hardware cloth. Water was recycled, all the fish died over a couple of days
I dunno Tom, when I was kid we caught minnows in a galvanized trap, and kept them in a galvanized bucket and they never died. Unless you heat it the zinc stays put.
What I really like about the 2 if you, you really are a team! You work well together and this is a true partnership. I learn a lot from your videos. You two are hard workers but the viewers see you guys enjoy yourself's!
Love how creative and economical your smoker design is and I could almost taste the salmon! I like to can trout (with bones in, they dissolve during canning process; no salmon where I live) for fish patties. Never thought about adding any herbs but sure sounds delicious and will give it a try next season =) Have you ever tried adding flavors to the smoking process? I like to throw juniper berries in when smoking fish or ham. Of course, I have no clue how the flavor would hold up for canning ...
Another great video...you guys finished all the big projects already (hoop house, garden, chicken coup), now it's time to do these small projects making the homestead more efficient and optimized. I love seeing an efficient and optimized homestead that make everyday tasks more joyful. Work smart and not hard agreed? :) Any big projects in the horizon?
AtzLee and Jane Kilcher (Alaska The Last Frontier) dug a round pit (2 ft diameter) and trenched about two feet underneath and into their smoker box, covered the trench and put a bbq grill cover over the fire in the circular pit. That ensures smoking, not cooking the fish. You guys are really doing great work though!!! Keep it up!!! I've been watching all your videos the past couple days and I am super impressed with how hard you are working!!! Well done!
Great job on the smoker you two, very impressive to make something out of scraps! The Salmon smoked up nicely and now you are set for winter months. Thanks for sharing!
Hey, next time you slaughter a chicken, make gumbo. But smoke it first. Then any standard gumbo recipe will work. It gives the roux a luxuriously rich smoky flavor. It's a MUST for making gumbo. Best dish ever. I don't even consider it a gumbo unless it's smokey. I was thinking of also using habaneros with jalapeños for a spice combo using the `ma` and `la` effect.
Nice job on the smoker! No criticism but maybe a heads up on the canning. Don't be afraid to pack the jars firmly full to within 1 inch of head space with fish. Looks delicious!
Right on. I was wondering about a smoker. Y'all read my mind. While watching the fishing vid. Make sure it's not treated wood. Might be bad for your health. No telling if those are treated usually if they are they are a little green ish in color.
I think it's great that you both do most things. Most men think cooking,canning is womens work. I grew up that my dad cooked, canned,etc. and Mom worked outside also.Great team work guys. from seattle
No need to sterilize your jars since you're pressure canning. Won't hurt anything, just not necessary. Be advised though that canning smoked fish REALLY intensifies the smoke flavor. A light smoke, 1/2 hour to an hour usually results in a pretty strong smoke flavor once canned.
The reds shoulda been running for a few weeks now, if memory serves. After fishing on the Kenai, all other fishing has kinda sucked after moving back to the lower 48.
On of my mother's brother's taught me that if you wrap your fingers around the handle of the hammer and point your thumb to the claw you will hit the nail 99% of the time 😎😎
Looks like it turned out very well you might want to use some Roofing tar paper on the outside to seal up the cracks and I've heard I don't know but I've heard that hanging the salmon is better so you can experiment
Exactly! I have been building my place from raw land in Colorado. My friends know that I find the best free stuff and salvaged materials. More creativity and less exact tools and trips to Home Depot or Lowes. I was a pit master in a past career. I have been wanting to build an old school smokehouse. My two concerns are....fire danger and attracting bears. Did you guys have those concerns? I worked on the ARR last summer and it was shut down due to the wildfire. How close are/were you guys to the McKinley fire? I'm just now finding your channel and playing catch up on your videos, but I love them and your life view.
I know you like to preserve your salmon as much for snacking/travel, as for regular meals. The next time you have an abundance of salmon, and maybe are getting tired of the smoked taste, you might try making Lox, aka cured salmon. Much like bacon, this too, could be then smoked if so desired. Your root cellar would work for a curing environment. Then, once cured, you could slice thinly and vacuum seal. It would require less storage space than jars when storing in your cellar. Lots of different ways to flavor lox, so you could experiment.
try curing the fish with a little course salt (non iodized) and brown sugar before smoking. Gets a nice sweet flavor into the salmon! Another thought, have to head out to chitna sometime, then you can deal with 80 fish at a time...
Not sure if anyone else mentioned this, but you should have a second rack between your two layers of pints when Pressure canning. Not recommended to stack the jars on each other, just saying....
Lovely Job for all of it.. Great job on the smoker.. Ummm I miss the salmon.. FYI. No need to sterilize the jars since you are pressure cooking.. will save you a little time. No dip netting? Thanks for taking us along..
Dipnetting is considered subsistence, so you need 12 consecutive months of actual residency. And yeah, they will catch you. Meanwhile, smoking salmon in a structure built with pallets puts you firmly in the ‘potential genuine Alaskan’ category. 👍
Wow, that looks so good. Fresh wild red Alaskan smoked and canned sockeye salmon. I guess if you’re canning the temperature should be as low as possible, closer to a cold smoke because it gets cooked in the jars anyhow... I’m surprised in summertime you could keep it at 140 degrees, I guess because it’s a big box. I’m from Toronto and a fisherman and I smoke fish, but I’ve eaten that salmon before in the summer, surprisingly we can get it fresh too, I also ate it in British Columbia when I lived there, damn tasty fish!
140 degrees Fahrenheit, that's hot smoking. Hot smoking is cooking with smoke. You would have to can it to preserve it . Cold smoking is how to preserve salmon. I do lots of cold smoking.
Of course my opinion again or ideas for a smoker is old would stove down the bank below a house my is still going after40 years and it can control the tem and smoke im sure ya go thos idea before alot of benefits to this style. Maby one is at your cabin by the lake
Roy Hubbard we had a run in with some wildlife on the property so I'm working on staying better prepared! The pistol I was carrying is a gen 4 Glock 22.
You can’t hardly beat a Glock, I’ve been carrying a Ruger EC9S for about a year now, You know there’s 3 things that when You need one You need it bad, a gun, a life jacket and a parachute.
You could add a cold smoking option to the smoker too by installing an underground pipe or tunnel built of rock covered with soil/sand/dirt or what have you. The fish looks yummy.
Nice smoker!, how did you like the alder smoke flavor? You should cut some green and peel it, just to try the difference in flavor. Also you can make wood racks out of just sticks. You cut fillets in strips and drape them over the sticks to smoke. Plus the strips of fish finish quicker that way. That fish sure looks good👍
I almost forgot to suggest that if you two like Lox style smoked salmon (as in Lox and Bagels), which is a cold smoked soft style process, you can build a cold smoke set up that is cheaper than dirt to build and produces some of the finest cold smoked goodies around. Also, check into brine recipes for different styles....including maple syrup and brown sugar varieties. Cheers from the Oil Patch in Central WY
I cringed when he used that, but at 140 max, not much happening to burn the zinc. I still would not want it touching my food, but since the fillets were skin side down and that got peeled off, should be fine in this case.
Hi Guys. Am interested in how the back part of your property is like for fruit trees. I noticed in one of your videos that its water logged. also would you grow peach and pear trees, plum and apple trees. would passion fruits grow well in your part of the country? Just curios as your old property had lots of fruit trees.
JPEG NZ we had a crazy amount of fruit trees on our old property but in general most of those trees won't do well here, we plan to put in apple trees and possibly pear or plum trees closer to the bees. Unfortunately peach and passion fruit are not hardy enough for our climate.
@@SimpleLivingAlaska Thanks so much for your reply. Since watching your awesome videos I tend to wonder what would be go to grow there and if some fruits would do well than others. Passion fruit trees dont grow as much here in new Zealand but we have kiwi fruits, fejoa too for jam and chutney. That reminds me, I notice you make a lot of toppings do you make chutney and if so what kinds do you make. - signed Äm not that brave to go off anywhere let along go off grid like you two
It is a pleasure to watch your videos. You make it look so easy, but I know you work hard. After you smoked the salmon was it edible, or did it finish cooking in the canner?
Nice, making short work of those pallet nails, they seem to make it everywhere around the yard otherwise. Pretty cool, I like your smoker; I don't know why anyone would be worried about the galvanized, a little extra zinc is supposed to be good for you isn't it 😉
Simple Living Alaska Hmmmm. Yeah, when smoking in a wood smoker, a .454 or a .45-70 should generally be considered as minimum in Alaska... bigger booms scare bigger bears, making it less likely you’ll have to actually shoot at said bear. IMHO Last year two days after I left my property for the year, one of my neighbors had a deer taken out of his wooden smoker by my bear. It is mine, cause it lives in a den on my property and it took his deer..... until it stole Dan’s deer it had been referred to as the “bear on my property,” the second it took Dan’s deer, neighbors started calling it “my bear.” Sort of like parents when the kid gets in trouble at school. I feel no need to remove the bear or even complain to F&G because when I found the den, the bear was in it, and I had unknowingly come around the side and the bear huffed to let me know he was there and for me to leave. I was ten feet from him when he huffed, so he obviously isn’t a danger to me as he could have killed me then just like he could have killed me in my sleep as I had been camping under a tarp about 150 feet from his den so he had to know where I was, especially since I snore... and I stayed there several more weeks. I don’t plan on testing that theory foolishly, and stopped cooking in my camp as soon as I found the bear den, but even at that, the bear left my camp alone not only while I was there, but also each time I left to go into town, and several of those trips lasted three or four days... I won’t resume cooking on my property until I have the cabin completed, BUT the bear seems to not want anything to do with the humans there as long as we aren’t teasing him with meat left in a wood smoker where he can get at it... Wood smokers have an inherent problem in brown bear country, and all of Alaska is brown bear country! I recommend in the future you move up to a brick setup, especially since you have a truck, trailer, and road to Lowe’s to make only one trip for all the bricks, mortar, sand, gravel, and metal racks, doors, etc.... I plan on eventually building a brick hot/cold smoker with attached pizza/bread oven, rotisserie and grill BBQ, it will take me several trips with my boat, but by the time I begin work on that I’ll already have the cabin done and won’t be in as big a rush... that said, if you are only hot smoking for short periods of time during daylight hours, and you plan on guarding the smoker from bears with an appropriate sized firearm (not a .40 cal), then it may not be that big of an issue.... Great video!
Valid points, but consider too that the bears are fairly fat and happy right now, and hanging out near water eating fish, vs cruising around looking for smokers. That said, carrying heavy lead is never a bad thing here.
You guys probably know this but I wanted to mention it just in case it slipped your mind. I'm assuming that the hardware cloth is galvanized. Cooking on galvanized metal is a no no. It releases zinc into your food which is poisonous. Same goes for welding or using a cutting torch/ plasma cutter on any metal with a galvanized coating. It releases zinc fumes which are poisonous if inhaled. Maybe it's not as big of a deal in the smoker since the heat stays relatively low, but most definitely not ok on an open flame. Hope this helps someone.
Badger thank you, that was actually something we weren't aware of before a commentor mentioned and are most likely going to swap the material out in the future for a better option. At the present moment because of the low temps it does seem to be fine like you mentioned.
Check the code on the pallets you don't want to use pellets that have been treated with chemical on a smoker it can make you sick. Nice build I use pellets for all kinds of stuff.😁
You can visit our blog for details on the smoked salmon canning recipe shown in this video:
www.simplelivingalaska.com/simplelivingalaskablog/canned-smoked-salmon
As always, we appreciate you watching! :)
Little tip if your canning the fish the smoking is only really to add flavor not really cook it the canning process will take care of that. So you can cut lots of time off if you want to.
Hi, I have seen many of your videos since this one was made but I can’t resist telling you how clever you are making a smoker from things you have thrown around your place. Please make heed of the advice some of your followers suggest to you. Beware of toxic contents on pallets etc. you use.
I want the joy of watching your videos, many, many more, so please keep safe. I love you 💕 both.
I love reading the comments on your videos. The people who comment either share their wisdom or show support. Super kind and lovely.
You two have more energy than a hive of hornets! I miss those days of endless energy and strength. I am a trapper and former teacher and will be 69 in a couple weeks. If you two run out of things to build or raise, you can help me build a trapline cabin in late summer. God bless you and keep you safe. Arctic Circle Dave
Im 67 and if I can get up to Alaska, I'll give you a hand!
Im a retired carpenter and millright!
Just found your page a couple days ago. Been enjoying your content. One tip for smoked salmon. If you are going to can it modify your smoker to a cold smoker. Meaning the temp doesn’t get above 100*. I try to keep mine as low as possible. The reasoning being is when you cook the salmon in your smoker then cook it again in your canner it’s double cooked and tends to be a lot dryer than it needs to be. All you have to do to modify is to have something where you can build your fire outside your smoker and pipe the smoke to your smoker. I usually use a 10 foot section of ducting. By the time the smoke is to your smoker it’s cooled off enough to not cook your meat. Usually 2-4 hours of smoke and then into the canner. You should produce a much better product. How it helps. I’m over in Butte Alaska.
The codes for pallet treatment.I did notice the first one that you were hammering on had a HT code so hopefully the rest do too.The methyl bromide is the chemical to avoid.
[HT] = Heat treatment / [MB] = Methyl Bromide / [DB] = Debarked / [KD] = Kiln Dried
barrybri, thank you :) they do have HT on them, I didn't notice any with the MB.
That was my first thought - they are treated w chemicals!!! Good there is a code!
Thank you for sharing that.
why i stopped burning em in my shop , smoke was constant black
I'm in Winnipeg, and at 3:42 a mosquito flew by your mic. I jerked and swatted by my right ear thinking there was one beside me.
i love how you say you want to smoke salmon and build a smoker. You two are wonderful. Love watching your videos.
Wow, I can’t believe the natural colour of that salmon, it’s beautiful. I can imagine how fantastic it tastes.
I use to live in Anchorage, Alaska. My dad was in the air force. I miss being there. The main thing i miss is the ice fishing and smoked salmon. Oh what i would give to have some fresh caught smoked salmon from there.
Oh no you di unt! Fantastic job with that build Eric. Great use of the metal roofing and posts for the door. Got the trusty Fiskars Axe...yes indeed! You guys showed great restraint not devouring that smoked salmon. Hopefully those pallets were HT stamped (heat treated) and not MB stamped (methyl bromide). MB is bad stuff. But you guys are probably on top of it. I bet this pallet smoker video turns out to be a popular one.
Almost Homestead, thank you for the tip! We were not aware of that truthfully but did run out and verify they are HT stamped. Appreciate it :)
Simple Living Alaska Oh good to hear. Happy smoking! 😁
I love that you created something out of what you already had. Great design. I love it!
Greetings from your old home state, Oregon! We have been fans for just a little over a month, when we found your channel. You are at our breakfast table every morning. You are doing great work, and your future plans are way cool. We are enjoying watching them come to fruition. We know the filming and editing are a big part of your day and we appreciate the time you spend on it. We especially love the blooper reels. Stay strong and determined!
Pam Opdyke thank you guys!! How are things in Oregon? They are calling for 90 degree weather here next week! 😖
@@SimpleLivingAlaska yep, it's going up into the low 90s for the rest of the summer. Early morning chores only. ; )
May want to try jalapeño jelly. Very simple . Dire the jalapeños (remove the membrane and seeds. Melt apple jelly. Put diced jalapeños in canning jars. Add melted apple jelly and water can. Alternately you can use paraffin to seal the jars. Jams and jellies are more subject to molds than bacteria. Mold can always be removed. Use to watch my mom and my dad can. Watching your video reminded me of them. Thanks. Enjoy watching the two of you.
Ken Shores Thank you that sounds awesome!
Gosh I admire you two for all the hard work you do to get through the day. Awesome job on that smoker.
I think plenty of people have commented on how to improve for next year. But yeah lower temp in smoker , brining the fish and new racks would help. 140-145 is tooo hot!!! Lol. Also you did some different herbs than normal makes me wonder what flavors came out. Dill is normally what is used. Some even add some hot peppers etc to have some spicy canned salmon. Good luck with your future fish smoking. Alaska has an abundant amount of fish and I find you gotta preserve it multiple ways so not to get bored or tired of it. I like to make salmon cakes and freeze them ready to go. Also thin strips of salmon jerky which are my favorite. If you dip the strips on one side with cracked black pepper it’s as good as any beef jerky out there.
The hardware cloth is not safe for food contact due to lead content in the welds and the rust preventing coating (galvanization). Racks from old cook ovens could be a better rack system for it.
v D'Walt that is correct. The galvanization is from zinc. Oven racks are better. A friend had fishing minnows that were divided by size with hardware cloth. Water was recycled, all the fish died over a couple of days
v D'Walt, great idea :)
I dunno Tom, when I was kid we caught minnows in a galvanized trap, and kept them in a galvanized bucket and they never died. Unless you heat it the zinc stays put.
After 35 years in aquaculture, the zinc leaching from galvanized hardware cloth will kill fish.
"off gridders" not thinking
My husband and I love watching you both do all your projects. We live in Cottage Grove ( coming up on 4 years) keep your videos coming
What I really like about the 2 if you, you really are a team! You work well together and this is a true partnership. I learn a lot from your videos. You two are hard workers but the viewers see you guys enjoy yourself's!
I’m just amazed at how y’all just keep going and doing different things every day ❤️❤️❤️❤️
I've watched 10 videos on different smokehouse builds today. People make them so complicated. I'm glad to see songs simple engineering. Great job.
You two are the best TEAM on RUclips. : )
Love how creative and economical your smoker design is and I could almost taste the salmon!
I like to can trout (with bones in, they dissolve during canning process; no salmon where I live) for fish patties. Never thought about adding any herbs but sure sounds delicious and will give it a try next season =)
Have you ever tried adding flavors to the smoking process? I like to throw juniper berries in when smoking fish or ham. Of course, I have no clue how the flavor would hold up for canning ...
The salmon looks awesome. How cool to be able to have salmon instead of tuna.
hurdman Tuna is soo good too! Or Halibut ☺
Another great video...you guys finished all the big projects already (hoop house, garden, chicken coup), now it's time to do these small projects making the homestead more efficient and optimized. I love seeing an efficient and optimized homestead that make everyday tasks more joyful. Work smart and not hard agreed? :) Any big projects in the horizon?
J D we see a lot of fishing in our future! And a lot of fire wood processing...
AtzLee and Jane Kilcher (Alaska The Last Frontier) dug a round pit (2 ft diameter) and trenched about two feet underneath and into their smoker box, covered the trench and put a bbq grill cover over the fire in the circular pit. That ensures smoking, not cooking the fish. You guys are really doing great work though!!! Keep it up!!! I've been watching all your videos the past couple days and I am super impressed with how hard you are working!!! Well done!
Impressive! When you 2 say you are planning a project, you go right at the task and complete it. Again, impressive. 😎
Great job on the smoker you two, very impressive to make something out of scraps! The Salmon smoked up nicely and now you are set for winter months. Thanks for sharing!
That's AWESOME!
"We need a smoker."
"Well, what do we have lying around?"
Hey, next time you slaughter a chicken, make gumbo. But smoke it first. Then any standard gumbo recipe will work.
It gives the roux a luxuriously rich smoky flavor. It's a MUST for making gumbo. Best dish ever. I don't even consider it a gumbo unless it's smokey. I was thinking of also using habaneros with jalapeños for a spice combo using the `ma` and `la` effect.
And remember, char the skin of the peppers before use! This recipe is a must try!!
Smoke the chicken first**
Looking good. I bet it taste good too. It's amazing what a person can make do out in the middle of nowhere. Great job.
Great video!!! More ppl need to know about you guys!!
Cheers from Arkansas!!
Nice job on the smoker! No criticism but maybe a heads up on the canning. Don't be afraid to pack the jars firmly full to within 1 inch of head space with fish. Looks delicious!
Roy May you are right, I was the one who told Eric to pack them not very tightly, thanks for watching.
Right on. I was wondering about a smoker. Y'all read my mind. While watching the fishing vid. Make sure it's not treated wood. Might be bad for your health. No telling if those are treated usually if they are they are a little green ish in color.
Herbert Norman, we just noted the HT (heat treated) stamp on them thankfully which means they should be safe :)
Awesome. So happy for y'all and y'all as vids. See yall soon. Planning on moving up soon. Can't wait! TX isn't what it used to be.
Very nice, I need to build a smoker soon as well. I’ll go with a taller build though to do Squaw candy. Nice herb garden as well!
How to Alaska we had to look up Squaw candy, that sounds incredible!! 😀
I think it's great that you both do most things. Most men think cooking,canning is womens work. I grew up that my dad cooked, canned,etc. and Mom worked outside also.Great team work guys. from seattle
No need to sterilize your jars since you're pressure canning. Won't hurt anything, just not necessary. Be advised though that canning smoked fish REALLY intensifies the smoke flavor. A light smoke, 1/2 hour to an hour usually results in a pretty strong smoke flavor once canned.
With your videos I rediscovered my love to canned fish. Love your content guys!
The reds shoulda been running for a few weeks now, if memory serves. After fishing on the Kenai, all other fishing has kinda sucked after moving back to the lower 48.
On of my mother's brother's taught me that if you wrap your fingers around the handle of the hammer and point your thumb to the claw you will hit the nail 99% of the time 😎😎
Looks like it turned out very well you might want to use some Roofing tar paper on the outside to seal up the cracks and I've heard I don't know but I've heard that hanging the salmon is better so you can experiment
That was a very productive day.. have a wonderful night you two..!!
Awesome pallet idea! Watched a bunch of your videos today! Thank you for the great content!
Canterbury Trails Farm wow, thank you ☺❤
Always thought y'all use magnets. Fun to see it's just a good fit
Love watching y'all...only bout 2 months now. Love y'all already....Ann from Georgia 💕 🙋
Lunt carpentry= no tape measure Good work, Eric. Give us a sawzall, chainsaw and a 6# maul and we can build anything😎
Tracy Osborn like my grampa told me...best tools ever invented vice grips and duct tape!
Exactly! I have been building my place from raw land in Colorado. My friends know that I find the best free stuff and salvaged materials. More creativity and less exact tools and trips to Home Depot or Lowes. I was a pit master in a past career. I have been wanting to build an old school smokehouse. My two concerns are....fire danger and attracting bears. Did you guys have those concerns? I worked on the ARR last summer and it was shut down due to the wildfire. How close are/were you guys to the McKinley fire? I'm just now finding your channel and playing catch up on your videos, but I love them and your life view.
I know you like to preserve your salmon as much for snacking/travel, as for regular meals. The next time you have an abundance of salmon, and maybe are getting tired of the smoked taste, you might try making Lox, aka cured salmon. Much like bacon, this too, could be then smoked if so desired. Your root cellar would work for a curing environment. Then, once cured, you could slice thinly and vacuum seal. It would require less storage space than jars when storing in your cellar. Lots of different ways to flavor lox, so you could experiment.
What a coincidence, I was watching smoker videos yesterday. That smoker turned out awesome.
i love your guys channel
i live in Fairbanks
gettin me motivated
subscribed and looking forward everyday
try curing the fish with a little course salt (non iodized) and brown sugar before smoking. Gets a nice sweet flavor into the salmon!
Another thought, have to head out to chitna sometime, then you can deal with 80 fish at a time...
William Riley I have some smoking as we speak that I brined! We will see how it turns out!
Not sure if anyone else mentioned this, but you should have a second rack between your two layers of pints when Pressure canning. Not recommended to stack the jars on each other, just saying....
I'm pretty sure you're supposed to taste test it, on camera, lol.
Great idea to use the pallet lumber!👍🏻👏🏻🇺🇸💯
You both are amazing I love the way you do things. 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
Lovely Job for all of it.. Great job on the smoker.. Ummm I miss the salmon.. FYI. No need to sterilize the jars since you are pressure cooking.. will save you a little time. No dip netting? Thanks for taking us along..
Green Rage, I am not sure about dip netting this year, I know we have to live here for 1 year before we are legally residents.
@@SimpleLivingAlaska ... That is true... And they are pretty tough on that. It is something to look forward to.. :)
Dipnetting is considered subsistence, so you need 12 consecutive months of actual residency. And yeah, they will catch you.
Meanwhile, smoking salmon in a structure built with pallets puts you firmly in the ‘potential genuine Alaskan’ category. 👍
Wow, that looks so good. Fresh wild red Alaskan smoked and canned sockeye salmon.
I guess if you’re canning the temperature should be as low as possible, closer to a cold smoke because it gets cooked in the jars anyhow... I’m surprised in summertime you could keep it at 140 degrees, I guess because it’s a big box.
I’m from Toronto and a fisherman and I smoke fish, but I’ve eaten that salmon before in the summer, surprisingly we can get it fresh too, I also ate it in British Columbia when I lived there, damn tasty fish!
Salmon looks yummy, nice smoker
Nice , my dad does that to , I love smoked fish too
Nice job on the smoker
Nicely done simple materials a bit of ingenuity and voila!
Take care be safe
Do you guy ever make snow ice cream ? .... it's so so good ...if so please share your results ...please ...thank you ...
140 degrees Fahrenheit, that's hot smoking. Hot smoking is cooking with smoke. You would have to can it to preserve it .
Cold smoking is how to preserve salmon. I do lots of cold smoking.
Of course my opinion again or ideas for a smoker is old would stove down the bank below a house my is still going after40 years and it can control the tem and smoke im sure ya go thos idea before alot of benefits to this style. Maby one is at your cabin by the lake
That looked so good I could almost smell it! Thanks for sharing 😎
Hi, another great video!!! Y’all must live in a rough neighborhood, nice carry pistol You were sport in’ !
Roy Hubbard we had a run in with some wildlife on the property so I'm working on staying better prepared! The pistol I was carrying is a gen 4 Glock 22.
You can’t hardly beat a Glock, I’ve been carrying a Ruger EC9S for about a year now, You know there’s 3 things that when You need one You need it bad, a gun, a life jacket and a parachute.
You could add a cold smoking option to the smoker too by installing an underground pipe or tunnel built of rock covered with soil/sand/dirt or what have you. The fish looks yummy.
Great idea, I may try this. BTW I like that cat cameo, but would like to see more dog cameos ;-)
Last year I planted russian tarragon in a raised bed and it came back no cover no mulch or anything. I live in kenai area.
Vera Wol awesome! We have our fingers crossed for ours!
Oh thats the best eating in the winter off the chain with this we did trout as a kid way better than tuna way to go
Nice smoker!, how did you like the alder smoke flavor? You should cut some green and peel it, just to try the difference in flavor. Also you can make wood racks out of just sticks. You cut fillets in strips and drape them over the sticks to smoke. Plus the strips of fish finish quicker that way. That fish sure looks good👍
chaindrivecharlie it was great thanks for the tip! We do want to hang some meat and might just have to try that!
Looks so yummy! Very nice indeed
That looks delicious! Thank you for that excellent video
The Mystic thank you!
I got recommended by Living North to check your channel and its looking great so far! Subscribed :)
@Fatherland Child thank you for joining us!
I almost forgot to suggest that if you two like Lox style smoked salmon (as in Lox and Bagels), which is a cold smoked soft style process, you can build a cold smoke set up that is cheaper than dirt to build and produces some of the finest cold smoked goodies around.
Also, check into brine recipes for different styles....including maple syrup and brown sugar varieties.
Cheers from the Oil Patch in Central WY
JR Bailey we actually have some that we brined on the smoker now! Can't wait to try!
great build
Looking good
Simple but essential and genius.
Just a question...did you add liquid to the jars before processing? How y'all are living is inspiring!
Julie Mardock no we did not add any liquid, the canning process pulls the oil out of the salmon and that is what the liquid is. 😀✌
Love these videos
What a great idea. Thanks so much for sharing.
Why don’t you just brine it and smoke it.
Awesome Smoker
Birch Bark makes it easy to light fires, even if the wood is damp.
Very ingenious
Cinderblock smoker might be a better idea. Not just for the quality of the smoke, but also for handling the elements. Shouldn’t be expensive either.
Isn't hardware cloth soldered with lead based solder and galvanized? You do not want that in your finished product.
I cringed when he used that, but at 140 max, not much happening to burn the zinc. I still would not want it touching my food, but since the fillets were skin side down and that got peeled off, should be fine in this case.
That is not food safe. Along with using it to hold the fire.
You are doing a hot smoke. You might want to consider a cold smoke for preservation. But sinc you are canning it it won't matter;
What's the brand of Eric's gun holster? I have the same gun and his holster is a lot better than what I've been using. Thanks!
Hi Guys. Am interested in how the back part of your property is like for fruit trees. I noticed in one of your videos that its water logged. also would you grow peach and pear trees, plum and apple trees. would passion fruits grow well in your part of the country? Just curios as your old property had lots of fruit trees.
JPEG NZ we had a crazy amount of fruit trees on our old property but in general most of those trees won't do well here, we plan to put in apple trees and possibly pear or plum trees closer to the bees. Unfortunately peach and passion fruit are not hardy enough for our climate.
@@SimpleLivingAlaska Thanks so much for your reply. Since watching your awesome videos I tend to wonder what would be go to grow there and if some fruits would do well than others. Passion fruit trees dont grow as much here in new Zealand but we have kiwi fruits, fejoa too for jam and chutney. That reminds me, I notice you make a lot of toppings do you make chutney and if so what kinds do you make. - signed Äm not that brave to go off anywhere let along go off grid like you two
It is a pleasure to watch your videos. You make it look so easy, but I know you work hard. After you smoked the salmon was it edible, or did it finish cooking in the canner?
Pauline Parker we didn't smoke it long enough or hot enough to be considered done, in fact we saw several worms alive prior to canning.
Wow! Great job
great idea
Nice, making short work of those pallet nails, they seem to make it everywhere around the yard otherwise. Pretty cool, I like your smoker; I don't know why anyone would be worried about the galvanized, a little extra zinc is supposed to be good for you isn't it 😉
Not the fumes! They’ll kill ya. He’s fine at 140 tho...
Hi guys, thanks for the video. What do you do with the salmon skin?
druidgrove we usually feed it to the dogs or compost it, on occasion we eat it too.
He is a keeper ! Is there anything he doesn’t know how to do ?
That must be taste good 😋
I like it! Smoked salmon is one of my favorites.
What side arm are you carrying? I'm not thinking it's gonna stop a bear bent on getting a salmon dinner!😉
maineshire your right I should have had my 454 casull on but my glock 22 is a lot more comfortable and light weight!
Simple Living Alaska
Hmmmm. Yeah, when smoking in a wood smoker, a .454 or a .45-70 should generally be considered as minimum in Alaska... bigger booms scare bigger bears, making it less likely you’ll have to actually shoot at said bear. IMHO
Last year two days after I left my property for the year, one of my neighbors had a deer taken out of his wooden smoker by my bear. It is mine, cause it lives in a den on my property and it took his deer..... until it stole Dan’s deer it had been referred to as the “bear on my property,” the second it took Dan’s deer, neighbors started calling it “my bear.” Sort of like parents when the kid gets in trouble at school.
I feel no need to remove the bear or even complain to F&G because when I found the den, the bear was in it, and I had unknowingly come around the side and the bear huffed to let me know he was there and for me to leave. I was ten feet from him when he huffed, so he obviously isn’t a danger to me as he could have killed me then just like he could have killed me in my sleep as I had been camping under a tarp about 150 feet from his den so he had to know where I was, especially since I snore... and I stayed there several more weeks. I don’t plan on testing that theory foolishly, and stopped cooking in my camp as soon as I found the bear den, but even at that, the bear left my camp alone not only while I was there, but also each time I left to go into town, and several of those trips lasted three or four days... I won’t resume cooking on my property until I have the cabin completed, BUT the bear seems to not want anything to do with the humans there as long as we aren’t teasing him with meat left in a wood smoker where he can get at it...
Wood smokers have an inherent problem in brown bear country, and all of Alaska is brown bear country! I recommend in the future you move up to a brick setup, especially since you have a truck, trailer, and road to Lowe’s to make only one trip for all the bricks, mortar, sand, gravel, and metal racks, doors, etc.... I plan on eventually building a brick hot/cold smoker with attached pizza/bread oven, rotisserie and grill BBQ, it will take me several trips with my boat, but by the time I begin work on that I’ll already have the cabin done and won’t be in as big a rush... that said, if you are only hot smoking for short periods of time during daylight hours, and you plan on guarding the smoker from bears with an appropriate sized firearm (not a .40 cal), then it may not be that big of an issue....
Great video!
Valid points, but consider too that the bears are fairly fat and happy right now, and hanging out near water eating fish, vs cruising around looking for smokers. That said, carrying heavy lead is never a bad thing here.
Hi arctic fox in wasilla has metal roofing and siding used I bought 50 pic 20ft x3ft 4 dollars each. O I really like your mayo
Jimmy Logan hey that is great to know for future projects thank you!
You guys probably know this but I wanted to mention it just in case it slipped your mind. I'm assuming that the hardware cloth is galvanized. Cooking on galvanized metal is a no no. It releases zinc into your food which is poisonous. Same goes for welding or using a cutting torch/ plasma cutter on any metal with a galvanized coating. It releases zinc fumes which are poisonous if inhaled. Maybe it's not as big of a deal in the smoker since the heat stays relatively low, but most definitely not ok on an open flame. Hope this helps someone.
Badger thank you, that was actually something we weren't aware of before a commentor mentioned and are most likely going to swap the material out in the future for a better option. At the present moment because of the low temps it does seem to be fine like you mentioned.
@@SimpleLivingAlaska Make a hook system with SS metal and hang the meat as it smokes.
Check the code on the pallets you don't want to use pellets that have been treated with chemical on a smoker it can make you sick. Nice build I use pellets for all kinds of stuff.😁
Nice job thanks for sharing.