Thank you. Couldn’t be happier with this chamber vac. I’m almost caught up on your channel. You have a beautiful place up there. I would love to see those big pines and ghost town someday.
@@NorthwestCatch Well you got me stoked to go fishing, and I dropped my camera to the bottom of Bonaparte. So no new vids. At least our smoker has been busy!
The white stuff is called albumin, it’s a protein. It’s released from the muscle fiber when it’s heated up too fast. Other than looking funky it has no real bearing on the flavor. To minimize albumin release, start at the lowest temp your smoker will go to and slowly raise the temp to 125-145. When I’m smoking salmon invariably this happens, I just brush the filet with a silicon brush and flick the albumin off and let it keep smoking. If you’re semi diligent about it, you’ll have a great looking filet. Edit: great job on the video, you broke down the process about as well as can be done. I spent a bit of time reading figuring out how to smoke salmon and what seemed like a mystical process to me was really just what you showed. Solid process!
I read that it is not the result of how fast you are heating but just by reaching a certain temp it begins to push out of the muscle fibers. Which while there are methods to reduce it by brining would make it unavoidable. Regardless it is harmless to consume and is just visually un appealing. "That white gunk seeping from your salmon is called albumin. It's a protein-not fat-that pushes to the surface of the fish when you heat it. "Once this protein reaches temperatures between 140 and 150 degrees, its moisture is squeezed out, and it congeals and turns white," -America's Test Kitchen."
@@TravisInCanada1 I don’t think you can avoid it all together but I’ve found that hitting the 145 or so degrees slower minimizes it… mostly, I accept it and just scrape it off when I baste with honey or maple syrup
It is Blueberry harvest packaging while I watch here at home. Going to have 40 pounds this year. I cannot visually compare with the Fish Porn Food in this Sockeye smoking. Have seen several of your recent with Gary, others. and family. The good life. God bless.
@@NorthwestCatch Hey, back in 2015 I found young whip plants in front of a Grocery Gutlet. They were all one variety. horticulture has it with blueberries pollinate well when there are numerous varieties. We have a 8' field fence on a 70'x70' orchard area) So I found a nursery and added 8 other variety plants for a total of 36 bushes. Rented a Honda pony auger and vacated 36 holes 4 feet 94 to a row) apart in rows 8 feet apart. They fruited in the 3rd year hardly a few pounds. They are hearty in Puget Sound area. want somei irrigation during drought otherwise do fine. I should have planted them a bit further apart, as they are growing together now and have come from one foot to 5 and 6 feet high. This Winter will be doing my first attentive pruning. Not unlike blackberries they have a first picking about three weeks ago, a second picking now, and a scarce picking later..Bird strike has been minimal. A couple of Robins like to drop in and chirp cautiously when I appear in the morning for harvest. My back gives me trouble bending, so I have a plastic patio chair for company, a coffee can with a string around my neck, and the low profile lets me pull the invasive buttercups from around the base. Ideally soil ph slould be 4-5.5. Cood carbon mulch layer and 90% sulfer treatment last years. Lots of Yt videos about growing BB. The orchard area has 7 fruit trees, a 70' grape vine run, raspberry patch, rubarb as well.as a vegetable growing area as well. Ten years ago the enthusiasm to farm was greater than today's ability to keep up with the Creators' bounty. Just Say=in. Did you hear about the Bigfoot Anti Litter Slogan? Leave Only Footprints.
Is it possible for you to clarify your brine mixture? In the beginning of the video, you state the dry brine is a ratio of 3 to 1....3 cups of brown sugar & 1 cup of kosher salt. Later in the video when mixing the brine you state you use 3/4 cup of kosher salt. In the recipe you posted you show to use 3/4 cup of kosher. For someone who has never done this, your information is confusing. What is the correct amount of kosher salt to use?
Great point. 3 to 1 is always my go to but Kokanee I tend to do a tad less salt. Most important is I keep an eye on the fish in the brine and pull it out when the skin starts to shrivel. It’s hard to explain but many different factors play a role how the fish will accept and absorb the brine. Different times if the year to Kokanee in different lakes can change how the salt absorbs. Sorry for the confusion Jake. Pull the fish out of the brine when it starts to shrivel around the edges and skin, then rinse and let air dry until tacky. Make notes for your next batch.
@@NorthwestCatch it was awesome! I stayed with a couple friends on kenai river. We did fishing with the bears, and a charter for king salmon. 200 pounds worth. I say I caught about 100 pounds of that out of 5 guys. I was out there catching every single day. It didn't get dark till around 10:30-11pm. Best place I been hands down. Sorry Hawaii, but Alaska has you beat in my books.
6 months to a year vacuum sealed in the fridge. This is only possible if you get enough smoke time on it. The short 1-2 hour smokes will not have the same results
@@NorthwestCatchit will not last that long,lol. To good of tasting. Cream cheese, smoked salmon, slice tomato,red onion and cucumber on a sesame bagel. One of my go to for breakfast.
If there one tool I miss the most after being forced into an apartment, it's my smoker! Fish, sausage, bacon, etc. I'm now forced to buy it all. _It really sucks._
After 30 years living in Alaska I moved out. Unfortunately I sold my chamber vac and smoker. Man, I sure do miss them!! This video brings back great memories!!!
If you have a grill, you can still smoke. Amazon, Lizzie, 12” pellet smoker tubes. I used mine today. Smoke like crazy. You need a little blow torch to get the pellets burning. I saw these on RUclips.
Yeah.... I have a smoker tube. The problem here is the smoke itself. They don't want it drifting into other apartment windows. They also ONLY allow small propane bbqs with the one pound cylinders. (Nothing larger) And even THAT will be banned with the next lease I sign! It really sucks.
Sitting here drooling😂 my goodness that looks so good ❤
Thanks for the recipe, I have the same Original Bradley Smoker! I've had it close to 20yrs, still works right every time! 😊😮
Another nice vid. I bet that chamber vac is nice for those oily fillets. Gotta git me one!
Thank you. Couldn’t be happier with this chamber vac. I’m almost caught up on your channel. You have a beautiful place up there.
I would love to see those big pines and ghost town someday.
@@NorthwestCatch Well you got me stoked to go fishing, and I dropped my camera to the bottom of Bonaparte. So no new vids. At least our smoker has been busy!
@@WestForkWoodsman oh that sucks. I’m sorry.
Nice work, Done well !
I don’t always get a great result but this Batch definitely turned out great. Thanks for the kind words
The old-timers around the Missouri River used to smoked carp and they said it tasted like candy ham
Wow, very cool thanks for sharing
Absolutely. You staying out of the smoke down south?
@@NorthwestCatchWe don't have a lot of smoke just a lot of heat (over 100 degree days) in the central valley of California
@@holt8888 wow. We are finally starting to cool down up here.
The white stuff is called albumin, it’s a protein. It’s released from the muscle fiber when it’s heated up too fast. Other than looking funky it has no real bearing on the flavor. To minimize albumin release, start at the lowest temp your smoker will go to and slowly raise the temp to 125-145.
When I’m smoking salmon invariably this happens, I just brush the filet with a silicon brush and flick the albumin off and let it keep smoking. If you’re semi diligent about it, you’ll have a great looking filet.
Edit: great job on the video, you broke down the process about as well as can be done. I spent a bit of time reading figuring out how to smoke salmon and what seemed like a mystical process to me was really just what you showed. Solid process!
I read that it is not the result of how fast you are heating but just by reaching a certain temp it begins to push out of the muscle fibers. Which while there are methods to reduce it by brining would make it unavoidable. Regardless it is harmless to consume and is just visually un appealing.
"That white gunk seeping from your salmon is called albumin. It's a protein-not fat-that pushes to the surface of the fish when you heat it. "Once this protein reaches temperatures between 140 and 150 degrees, its moisture is squeezed out, and it congeals and turns white,"
-America's Test Kitchen."
@@TravisInCanada1 I don’t think you can avoid it all together but I’ve found that hitting the 145 or so degrees slower minimizes it… mostly, I accept it and just scrape it off when I baste with honey or maple syrup
Looks great. @9:17, the 2 hungry vultures are waiting for their share. 🙂
When you let it sit overnight during bruning does it need to be refrigerated?
@@helihoot ya I leave it in the fridge
@@NorthwestCatch Only asked cause you only said you let it sit overnight with no mention of putting it in the fridge.
Enjoyed the video. Thank you.
What’s a good smoker for a beginner
Definitely the Bradley
How long is this stable? Does it go bad fast?
It is Blueberry harvest packaging while I watch here at home. Going to have 40 pounds this year. I cannot visually compare with the Fish Porn Food in this Sockeye smoking. Have seen several of your recent with Gary, others. and family. The good life. God bless.
Wow 40 lbs. My blueberry addiction is real. How cool is that you can store so many blueberries for the year. The store bought stuff is not the same.
@@NorthwestCatch Hey, back in 2015 I found young whip plants in front of a Grocery Gutlet. They were all one variety. horticulture has it with blueberries pollinate well when there are numerous varieties. We have a 8' field fence on a 70'x70' orchard area) So I found a nursery and added 8 other variety plants for a total of 36 bushes. Rented a Honda pony auger and vacated 36 holes 4 feet 94 to a row) apart in rows 8 feet apart. They fruited in the 3rd year hardly a few pounds. They are hearty in Puget Sound area. want somei irrigation during drought otherwise do fine. I should have planted them a bit further apart, as they are growing together now and have come from one foot to 5 and 6 feet high. This Winter will be doing my first attentive pruning. Not unlike blackberries they have a first picking about three weeks ago, a second picking now, and a scarce picking later..Bird strike has been minimal. A couple of Robins like to drop in and chirp cautiously when I appear in the morning for harvest. My back gives me trouble bending, so I have a plastic patio chair for company, a coffee can with a string around my neck, and the low profile lets me pull the invasive buttercups from around the base. Ideally soil ph slould be 4-5.5. Cood carbon mulch layer and 90% sulfer treatment last years. Lots of Yt videos about growing BB. The orchard area has 7 fruit trees, a 70' grape vine run, raspberry patch, rubarb as well.as a vegetable growing area as well. Ten years ago the enthusiasm to farm was greater than today's ability to keep up with the Creators' bounty. Just Say=in. Did you hear about the Bigfoot Anti Litter Slogan? Leave Only Footprints.
@@oldandfound1 I want to do this. Thanks for the great info. This info would make a great video.
Is it possible for you to clarify your brine mixture? In the beginning of the video, you state the dry brine is a ratio of 3 to 1....3 cups of brown sugar & 1 cup of kosher salt. Later in the video when mixing the brine you state you use 3/4 cup of kosher salt. In the recipe you posted you show to use 3/4 cup of kosher. For someone who has never done this, your information is confusing. What is the correct amount of kosher salt to use?
Great point. 3 to 1 is always my go to but Kokanee I tend to do a tad less salt. Most important is I keep an eye on the fish in the brine and pull it out when the skin starts to shrivel. It’s hard to explain but many different factors play a role how the fish will accept and absorb the brine. Different times if the year to Kokanee in different lakes can change how the salt absorbs. Sorry for the confusion Jake. Pull the fish out of the brine when it starts to shrivel around the edges and skin, then rinse and let air dry until tacky. Make notes for your next batch.
@@NorthwestCatch thank you for your help.
Just got back from AK with 65 pounds of sockeye. How do you store it after vacuum sealing?
@@mikehodges6598 if you get the proper smoke it’s like a cure and will last vacume sealed in the fridge for 6 months or more.
I just got back as well, I'm gonna freeze mine. It's vacuum sealed as well. Smoking some today. 🤙🏽
@@mikeholbrook4043 hell ya. Was it good catching up there?
@@NorthwestCatch it was awesome! I stayed with a couple friends on kenai river. We did fishing with the bears, and a charter for king salmon. 200 pounds worth. I say I caught about 100 pounds of that out of 5 guys. I was out there catching every single day. It didn't get dark till around 10:30-11pm. Best place I been hands down. Sorry Hawaii, but Alaska has you beat in my books.
@@mikeholbrook4043 right on. I did almost the same trip a few years back, except the bears. I hardly got any sleep. What a blast
How long will this last? Shelf stable? Refrigerate? Freeze? Looks delicious
6 months to a year vacuum sealed in the fridge. This is only possible if you get enough smoke time on it. The short 1-2 hour smokes will not have the same results
@@NorthwestCatch thank you! I have done jerky for years. I need to try this
@@NorthwestCatchit will not last that long,lol. To good of tasting. Cream cheese, smoked salmon, slice tomato,red onion and cucumber on a sesame bagel. One of my go to for breakfast.
@@carlcalvin1479 that does sound really good.
Plastic is definitely better than metal. But if you have a glass container to do it in, that's the best
I prefer 4 to 6 hours over the regular 2 hours.
Same.
If there one tool I miss the most after being forced into an apartment, it's my smoker! Fish, sausage, bacon, etc. I'm now forced to buy it all. _It really sucks._
After 30 years living in Alaska I moved out. Unfortunately I sold my chamber vac and smoker. Man, I sure do miss them!! This video brings back great memories!!!
If you have a grill, you can still smoke. Amazon, Lizzie, 12” pellet smoker tubes. I used mine today. Smoke like crazy. You need a little blow torch to get the pellets burning. I saw these on RUclips.
Yeah.... I have a smoker tube. The problem here is the smoke itself.
They don't want it drifting into other apartment windows.
They also ONLY allow small propane bbqs with the one pound cylinders. (Nothing larger)
And even THAT will be banned with the next lease I sign!
It really sucks.
Albumin, is what it’s called.
Thanks Pat
Come on man eat a bite
Buy a table dude
Parasites?