Emergency Food Brined Smoked canned at home | Preserving Alaska Smoked Salmon

In this video we will show you the process of smoking and canning our copper river Alaska Sockeye salmon! Thanks for watching.
#sockeyesalmon
#sockeye
#smokedsalmon
#canning
#smokedsalmon

[@surjitsoin968]

Thank you.

[@FarOutAlaska]

You're welcome!

[@AlexPushkin-qn5bm]

Yum-yum🫣👍

[@remoteandrestless]

A little bit of work, but it definitely pays off! Nice explanation

[@FarOutAlaska]

Def worth the effort. Not just for a day to day treat but also for long term food storage. Ive even learned that its even OK to freeze the jars ( but not necessary). We're planning to start closing up the cabin and heading south for winters eventually. So we wondered if the jars could stand being stored at sub-zero temps. Sure enough...we tested it ourselves.

[@remoteandrestless]

@@FarOutAlaska that's good to know. I'd heard they would break

[@FarOutAlaska]

@@remoteandrestless Just have to make sure the jars are the kind with NO "shoulder" in the neck. You want straight sides. I guess that allows for the ice to expand a little bit upward.

[@remoteandrestless]

@@FarOutAlaska that's a good bit of knowledge right there

[@lamarwilliams185]

Steve is hilarious. I had some smoke salmon in anchorage. I’ve been wanting to know what the guy did. His was not flakey or a jerkey. It was in the middle. He smoked it all day. I smoke a salmon for 2-3 hours. Until the internal is 165F and the meat is Flakey. This guy might have used brown sugar. The salmon was sweet. Do you think that smoking for longer will help or dry out the fish to get between done and jerky. The guy had a smoke house and a fire about 10 feet away. I know this is a lot. LOL I normally smoke around 200F-250F. My temp might be to high for 12 hours.

[@FarOutAlaska]

Hi and thanks for hanging out! If you want something more like salmon jerky, there would a drying step before smoking. It can take quite a while, depending on conditions. But you'd look for a shiny, dry surface on the fish before it goes into the smoker. Ive seen it referred to as "pelicle" in some recipes. In that process, the preservation is all done by removing water and smoking. Just remember to follow tried/tested recipes no matter which end product you want.

[@mikeridge]

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