Home Forums Hunting & Shooting Alaska Help!! Salmon smoking

Hot smoking (smoking/cooking) allows much more flexibility than “cold” smoking. The process even varies just within the state of Alaska since conditions vary a lot. I’ve heard of people from out on the coast - where it may vary between 40s at night upward of 70 during the day with plenty of breeze - and trying to dry and smoke fish where it is both warmer and nearly calm much of the time. They often lose a lot of product or get a very poor outcome. Soured or rancid fish isn’t much good. Neithetr is it fun to deal with flies. We’ve always had our best and easiest outcomes in June when temps are cool, there’s good breeze, and July’s warmer damper days don’t create challenges.

I believe I’d simply go straight to a hot smoke method if my temps are already upwardly-Texan. 😄

Tires ad unique flavor

Hope that wasn’t Butch’s salmon!!

Decided to go to my Nephew's wood working shop and let him quarter my Alder. He decided a very big sliding compound miter saw would work best. Got it done is short order. Now I need to find my draw knife to rid the wood of it's bark.

We always talked about putting one of our old wood stoves outside and piping in the smoke only. Of course smoke in itself is hot too.

But we never got that far, as we have to run the AC in the smokehouse even in Feb to get the sausage finished.

I have a LOT to have to reverse my brain about soon... worry about smokehouse freezing, Not overheating...

Figuring out what all to add to the power stroke for winter weather... IE has a plug in for cold temps here, but probably need other heaters like battery and such put in and so on..
Bumper for snow blade etc...

Too much to fathom at the moment.

Then will come the first problem. How the hell do I catch all these fish. I"m just a cat fishing person mostly. Little bass thrown in now and then. Have figured out grayling though, cause they are numbers and stupid we figure....

I gotta disagree... hot smoking is a cooking method, not a curing method. Once smoked it still requires canning or freezing to prevent spoilage. Cold smoked is good to go.

True, cold smoked is less prone to spoilage after you get the product processed but that assumes you get it processed correctly which seems rather challenging when ambient temps are ideal for spoiling fish. I was referring to the process, not the final product.

Wow......

Just WOW..... you could fuuck up a lead ball Arthur.....

Easy now Larry, I mean Arthur.... you've the uncanny habit of making, this and everything else waaaaay harder than needs be.... I smoke my share of fish, therefore I look at said threads.... smoking great fish is easy, kinda like whipping your azz.....