Home Forums Hunting & Shooting Alaska Help!! Salmon smoking

No offense Pete, but that do not sound like a winner.


To my taste, all that's needed is salt, sugar, and smoke. In fact, I just use regular old white, store-bought, sucrose. Most so-called brown sugar is just sucrose with a bit of molasses for color. It's nothing special.

One can use cane, molasses, honey, whatever. It's only imparting a touch of sweetness.

Yup, good salmon just needs salt, sugar and smoke. Almost a crime to cover up or alter the flavor.

Now it's farmed salmon, well you gotta do what you gotta do.

Like the bumper sticker says........

Friends don't let friends eat farmed salmon!

Be sure to puff from the front...

Butch-

You can get alder here:
Amazon

And here:
WalMart

Might find them in you local WalMart/HomeyD/Lowes also.

Yeah, probably Amazon. I will be happy to send 458 Lott funds for some real Alaska alder. I doubt a Texas store would have any. If I do it with real Alaskan Alder I know all of my salmon eating family and friends will be impressed.

Well, OK.

Don't think your fish will be able to tell alder from...well, alder!

Good luck, Butch!

I understand. Sometime the BS story means more than the truth.

It don't suck.

Especially if they’re Cuban! ???

So, you cold smokers, what temp. do you keep it under when you're cold smoking salmon?

Out of the old Little Chief.

85F tops for fish and meat, less for cheese, salt, spices, olives and what ever else you want to throw in there. My new venture is going to be hard Italian salamis and pepperonis. I'm building a new smoker which is overkill when all you really need is a cardboard box.

Probably 30 min. too long, but I like them firmed up.

85 F?? Dang, that's lower than I was thinking.

I really miss my cold smoker, need to build another one





I found that given the small size of the smoker it worked best to smoke for ~5 hours and then run the fan for 2-3 days.

Cold smoking is really dehydrating. It's easy to put on too heavy of a smoke in a small smoker.

Better too firm than mushy. Looks good!

Thanks. If the weather dries out, I need to do another batch.

It's hell getting a pellicle @ 90% humidity!

it starts like this

start laying it out like this

then cover with this

After being in the fridge overnight, it'll looks like this

Then just need to rinse and air dry

After 3-4 hours in front of a fan, into the smoker for 6-8 hours.
When it's done, hopefully it'll look something like this




BTW, that big ol piece of king belly on the top was just about the best thing I ever ate.
Like a big stick of smoke flavored butter.