How to Brine, Can & Smoke Salmon like an Alaskan - STEP BY STEP
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- Опубликовано: 5 сен 2024
- Today we are sharing how we can and smoke our Alaska salmon at home. This involves the pressure cooker, mason jars, and a Big Chief Smoker.
his-hers-alaska.com
freedomisthenewwealth.com 
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Nothing beats salmon fresh hot from the smoker. I use a Treager pellet smoker with Alder and a little Apple mixed in. The place we ocean fish for Kings in SE Alaska throws away the King Salmon Bellies when cleaning fish! I can"t believe it! So I pay the fish mongers to fill a 50 lb box with vacuum packed King salmon bellies and collars so I can make Squaw Candy all winter. 50-50 Soy sauce and Real maple syrup brine for a week, 2 hours to form pelicule and smoke in Alder. No better eating.My kids call them Maple Bars. Excellent video.
We have the exact same pressure cooker/canner. Even have a glass top range too. The little heavy weight is called a "jiggler". That little thing that pops up on pressure is actually a lock/safety device. You can't open it when that thing is up. Been growing our own veg and raising our own meat for the past 10 years. Got plenty of vids on it too. Last year we bought a 40' MH and wintered in Pahrump NV. Came back this spring. Loved it so much, we are selling the farm and going fulltime on the road. South in the winter and north in the summer. Going to be doing a lot of fishing in ID and MT so yeh, going to be smoking a ton of salmon. We will continue making vids but they will be more of us on the road. Might even have to do an Alaskan trip. Stay sharp and maybe we'll see you Folks on the road.
You have to vent the canner without the weight for 10 minutes, before putting on the weight,then bring up to pressure and them start time
good to know
We can 75% of our venison and all veggies from the garden. Its def a lot of work but absolutely worth it. Also farm raised pork, chicken and beef. Great job.
More than you probably know. ;)
You ought to set some kind of heatproof spacer between the two levels of jars, to avoid jar breakage. Down here on the outside, (Skagit County in Washington State ) I do a lot of fish processing, since I'm retired, and do a lot of fishing. Smoking/canning works for most fish. I smoke/can all the seagoing salmon I catch, (except Coho, which gets eaten fresh as roasts, or steaks ) Kokanee,Trout, and Lake Whitefish. Experimenting with Peamouth Chub, ( minnow family ) which is bycatch in the lake where I fish for Kokanee. What doesn't go in jars, gets smoked and vacumn sealed, which frozen, will last for two years, and is easier than pressure canning. The downside to that is dependence upon grid power.
I do so much canned product that I have two canners, a modern version, ( which must be used on an electric range, because of it's thin walls and bottom ) and an ancient canner, which my Grandmother used atop her wood range back in the 1920-30s, and which I can use atop my wood stove, or a propane fired camp stove.
Thanks for the comments, would like to see a video!😁😉
Wow I love smoked salmon! I have never seen it canned like that before....looks good!
I tried smoking salmon once, but I could not keep it lit. Sorry I could not resist. It"s a joke that goes way back in the family, has to be told at least once a year. I enjoy your videos.
What a thoughtful husband you are to do all that work for your wife. I know she appreciates it. Love your travels in the RV. Say hello to Shelby. Keep up the good work👍👏
Mmmmmm smoked salmon and homemade jam.....you guys will certainly be enjoying the fruits of your labors on the trip. Very cool to see the process. Hope your travels are going well so far! Big hug to you and Rebecca!
You never said how the Halibut worked out ! I loved the video was happy to see someone else think about doing halibut but never saw your results?
love the video. thank you for your time and great info... The thing that cracks me up (I'm from New Hampshire USA) You said "ONLY 47 LBS of Salmon" ... HAHA That's a lot A Salmon... you forgot to add a few slices of onions = super yummy.. Great video, thumbs up, plus I subscribed. thank you for the info, and your time.
I sure appreciate that you all are like minded with my thinking......all natural, avoiding chemicals and avoiding gmo products. I love canning but don't do a lot anymore since my kids are grown and moved out. Only so much one person can eat. I still do jams and mostly for gifts. Thanks so much for sharing this video.
We agree with the fellow below Charles, you both are just delightful. Thank you for all your hard work as we are loving going along with you. We would really really be jealous if we didn't have a rig and a trip planned North again this year. Armchair travel is the only option for so many and vloggers like yourselves enrich our lives.
you guys are very quickly turning into one of my favorite channels ... thank you for the content :)
going exclusively with one thing , like just rving , you can back yourself into a corner and quickly run out of new or fresh content . there are tons of people doing rv channels and most of them overlap and they end up covering content already covered by someone else ( not that this is a bad thing since some people cover some content really really badly ) . .................. just keep doing what you feel is best
Thanks for that intro! I caught just about 48 pounds of salmon up the Stikine, and am going to try smoking and canning it- solo!- this weekend. This was a really helpful video!
You are very welcome. That's a nice haul meat, congrats. It is a very doable project solo and will take an entire weekend, lots of juggling things during the entire process though. It also completely takes over our kitchen and dining room. lol.
Awesome!! I miss Alaska. I was born and raised in Fairbanks
I am planning to try and can some kokanee here soon. I am glad I found your video. Thanks for sharing.
Hope it turns out great.
Found some salmon from a friend that passed. Canned in '88. Still good!
1988? You have balls of steel and an iron gut.
You do a nice job of communicating, thanks. Looks good.
Subbed!This was a lot of fun to see.
It all looked great....you will enjoy it all this winter.
I always purge the air from my canner for 10 minutes of strong steam flow before you put the weighted piece on the vent tube.
Cooking with Ben ... or this case canning and smoking. Very interesting. Thanks for sharing.
Excellent video, thanks! We live in Homer but love camping in your neck of the woods :) I am finally getting around to learning the art of canning 👊🏻 With your video I think I’m ready to tackle my salmon ☺️
I watch allot of your videos and this was a great adoption to your RV stuff...we fish the inside passage off Vancouver island.....so I like your tips on smoking:) thanks for making these videos!
Are you canning any Caribou?
I love to can the Venison here for a quick meal, and the juice in the jars makes an awesome gravy
watched form Seward AK! Good and thorough!
Very good video. Your giving me ideas for more projects!
Great video, thanks for sharing. You rock.
This is my first view of your channel. How was your road trip?
Fun and informative! Good job! Canning halibut and smoked salmon today in Wrangell Alaska!
Oh yum!! You have some great treats prepared for the winter ahead! We haven’t done any canning or smoking yet, I think it’ll have to wait until October.
Best food in the world. Great video.
I completely agree about Alaska salmon. Thanks for watching.
Great video Ben. How did the halibut turn out?
"...only got 47 Lbs of [salmon]...." Sure, more is better, but still the idea of 47 lbs of salmon in MY freezer gives me good daydreams!
Too funny. In Alaska that’s not much meat in the freezer. Lol.
Thanks for watching.
I'm stealing your techniques, great video.
Would have been nice to see how the halibut turned out? Probably need to add a little oil to them eh
I was wondering about that too.
Hey Ben! Good morning from rainy Juneau. This video was great - way to go! Shared it with the homeschooled kiddo, too. :) To clarify - this salmon was previously frozen? So you thawed it completely before preparing it for canning and smoking?
Coffee. Ok.. we are good to go.
mouth watering !!
So -- I need a smoker and a pressure cooker? Are there alternate methods? Thanks for the fantastic video!
Thanks for watching. If you want to pressure can the fish, yes. There are hundreds of ideas online for a homemade smoker.
Did I miss something about the smoked part?
I didn't see anything about the pre-smoke, only the canning.
I hope you stuck around through the because while the first batch was cooking I was preparing the smoked batch. It's in the video.
Thanks for watching.
Great video
How long do you recomend me to smoke my salmon on a traditional trypod smoker
Show more of your canning and smoking fish
i like this...because i have yet to can halibut...
definitely an alaskan...and i love the use of alder...
One does not need a pressure cooker so if you boil those jars.... just boil those jars once they are filled For a good 15//20 minutes
Interesting. We were always taught that fish should be done in a pressure cooker and fruit/veggies/sauces can be done in a water bath.
Canning meat and fish without using a pressure canner is asking for food poisoning. Check out the USDA's guide for canning. Also I don't give a rat's ass if your mother, grandmother etc didn't use a pressure canner mankind has learned a lot about food poisoning since then.
Never use a waterbath for fish unless you wanna meet Jesus.
Your joking right
So after you smoke, then pressure cook the salmon for 90 to 100 minutes, that totally cooks the salmon?? Its ready to eat out of the jars??
John Nord Yes
Looks like I need to buy a pressure cooker when we make the move! I have never canned anything buy jams and had no idea the process was different. It will be worth it, though, because that looks delicious!!
Thank you
You just stack the jars on top of each other, two deep?
Yes, it works in our cooker.
Do you rinse the fish after the brining?
Yes.
*For regular smoking.
We rinse after the dry brine and then let the fillets air dry until they are tacky. Air flow can speed this up but it’s worth the wait.
If smoking and pressure cooking it doesn’t matter as much.
We don't really can in the uk I find it fascinating, different pressures at different elevations above sea level. I bet those glass jars add a lot of weight to the motor home, is there no other material you could use, vacuumed sealed bags, plastic?
I bet some of that caribou would be good smoked.
Next time you have a glut of salmon you should try making gravlax no good really for preserving just quite tasty.
how do u keep those salmon frozen all year long
YUMMY!!!!
What knife did you use to remove the skin from those fillets? Thank you in advance.
I can’t remember but any flexible fillet knife would work.
"one can eat so much smoked salmon"......I don't know what you mean by that statement.
It's pretty rich stuff. Everything in moderation, specially if it's smoked.
How was the canned halibut?
It was great! I’m shocked more people don’t do it.
How was the halibut!?
It was amazing and I have no idea why more people don't can halibut.
very good eats...lol
Not strolling for an answer, but you said a thousand times better than red peppers flakes, come on you got to let us know the name is!!!!!
It’s been a long time since I’ve watched this video, but I think you’re referencing the Turkish red pepper flakes that we got overseas. I just looked and they sell some on Amazon.
mmm crunchy batch lol
graveled salmon?? gravlax???
You did not show wanting for 10 minutes
Hygiene out the window! who needs it in Alaska lol
they also have no problem drinking water dribbling out of a random plastic pipe sticking out of a rock hillside along the highway
same thing in new zealand.
I’m not hating, but how can a fish fillet be raw after being smoked for an hour and a half? I wait until my oak wood and apple chips have the smoker at 220 give or take. They’ve already been cured, and they’re sure as hell cooked after 90 minutes.
Oh yeah, you might want to google “Brine”, because what you’re doing doesn’t work. If it did, your salmon wouldn’t be raw.
@@lsesternester3231 I think he is suggesting it is raw enough most wouldn't want to eat it. Besides his method is for smoking and jarring which usually requires a slightly more raw product to render a moist yet smoky finish. If you smoke the fish too long before drying, you will get dryer fish. The jarring process basically cooks the fish a second time to seal. A solution for this is to lightly smoke your fish and then jar, that way you preserve all those fats and some juices. Everyone has their own personal take on smoking and jarring. I'd try not to get to bent out of shape cause the guy says it's raw. Obviously you're not here for tips or suggestions but to criticize. Nothing worse than a hater, I think the guy knows the difference between raw and cured FFS.
Vent 10 minutes,before placing that thing on???? Oops!!!!!!!! please read directions from a book!!!!
You’re so cute
btw if you want to eat healthy, you're best off not using sea salt. just think about it. how polluted are all the oceans and seas on the planet nowadays? all that contamination ends up in the sea salt when harvested... better to use rocksalt that has been in the ground long before we started ffing things up.