You can visit our blog for details on the smoked salmon canning recipe shown in this video: www.simplelivingalaska.com/simplelivingalaskablog/canned-smoked-salmon As always, we appreciate you watching! :)
Little tip if your canning the fish the smoking is only really to add flavor not really cook it the canning process will take care of that. So you can cut lots of time off if you want to.
Hi, I have seen many of your videos since this one was made but I can’t resist telling you how clever you are making a smoker from things you have thrown around your place. Please make heed of the advice some of your followers suggest to you. Beware of toxic contents on pallets etc. you use. I want the joy of watching your videos, many, many more, so please keep safe. I love you 💕 both.
You two have more energy than a hive of hornets! I miss those days of endless energy and strength. I am a trapper and former teacher and will be 69 in a couple weeks. If you two run out of things to build or raise, you can help me build a trapline cabin in late summer. God bless you and keep you safe. Arctic Circle Dave
The codes for pallet treatment.I did notice the first one that you were hammering on had a HT code so hopefully the rest do too.The methyl bromide is the chemical to avoid. [HT] = Heat treatment / [MB] = Methyl Bromide / [DB] = Debarked / [KD] = Kiln Dried
Just found your page a couple days ago. Been enjoying your content. One tip for smoked salmon. If you are going to can it modify your smoker to a cold smoker. Meaning the temp doesn’t get above 100*. I try to keep mine as low as possible. The reasoning being is when you cook the salmon in your smoker then cook it again in your canner it’s double cooked and tends to be a lot dryer than it needs to be. All you have to do to modify is to have something where you can build your fire outside your smoker and pipe the smoke to your smoker. I usually use a 10 foot section of ducting. By the time the smoke is to your smoker it’s cooled off enough to not cook your meat. Usually 2-4 hours of smoke and then into the canner. You should produce a much better product. How it helps. I’m over in Butte Alaska.
I use to live in Anchorage, Alaska. My dad was in the air force. I miss being there. The main thing i miss is the ice fishing and smoked salmon. Oh what i would give to have some fresh caught smoked salmon from there.
What I really like about the 2 if you, you really are a team! You work well together and this is a true partnership. I learn a lot from your videos. You two are hard workers but the viewers see you guys enjoy yourself's!
Greetings from your old home state, Oregon! We have been fans for just a little over a month, when we found your channel. You are at our breakfast table every morning. You are doing great work, and your future plans are way cool. We are enjoying watching them come to fruition. We know the filming and editing are a big part of your day and we appreciate the time you spend on it. We especially love the blooper reels. Stay strong and determined!
Great job on the smoker you two, very impressive to make something out of scraps! The Salmon smoked up nicely and now you are set for winter months. Thanks for sharing!
I think it's great that you both do most things. Most men think cooking,canning is womens work. I grew up that my dad cooked, canned,etc. and Mom worked outside also.Great team work guys. from seattle
The hardware cloth is not safe for food contact due to lead content in the welds and the rust preventing coating (galvanization). Racks from old cook ovens could be a better rack system for it.
v D'Walt that is correct. The galvanization is from zinc. Oven racks are better. A friend had fishing minnows that were divided by size with hardware cloth. Water was recycled, all the fish died over a couple of days
I dunno Tom, when I was kid we caught minnows in a galvanized trap, and kept them in a galvanized bucket and they never died. Unless you heat it the zinc stays put.
AtzLee and Jane Kilcher (Alaska The Last Frontier) dug a round pit (2 ft diameter) and trenched about two feet underneath and into their smoker box, covered the trench and put a bbq grill cover over the fire in the circular pit. That ensures smoking, not cooking the fish. You guys are really doing great work though!!! Keep it up!!! I've been watching all your videos the past couple days and I am super impressed with how hard you are working!!! Well done!
May want to try jalapeño jelly. Very simple . Dire the jalapeños (remove the membrane and seeds. Melt apple jelly. Put diced jalapeños in canning jars. Add melted apple jelly and water can. Alternately you can use paraffin to seal the jars. Jams and jellies are more subject to molds than bacteria. Mold can always be removed. Use to watch my mom and my dad can. Watching your video reminded me of them. Thanks. Enjoy watching the two of you.
Another great video...you guys finished all the big projects already (hoop house, garden, chicken coup), now it's time to do these small projects making the homestead more efficient and optimized. I love seeing an efficient and optimized homestead that make everyday tasks more joyful. Work smart and not hard agreed? :) Any big projects in the horizon?
Love how creative and economical your smoker design is and I could almost taste the salmon! I like to can trout (with bones in, they dissolve during canning process; no salmon where I live) for fish patties. Never thought about adding any herbs but sure sounds delicious and will give it a try next season =) Have you ever tried adding flavors to the smoking process? I like to throw juniper berries in when smoking fish or ham. Of course, I have no clue how the flavor would hold up for canning ...
On of my mother's brother's taught me that if you wrap your fingers around the handle of the hammer and point your thumb to the claw you will hit the nail 99% of the time 😎😎
I think plenty of people have commented on how to improve for next year. But yeah lower temp in smoker , brining the fish and new racks would help. 140-145 is tooo hot!!! Lol. Also you did some different herbs than normal makes me wonder what flavors came out. Dill is normally what is used. Some even add some hot peppers etc to have some spicy canned salmon. Good luck with your future fish smoking. Alaska has an abundant amount of fish and I find you gotta preserve it multiple ways so not to get bored or tired of it. I like to make salmon cakes and freeze them ready to go. Also thin strips of salmon jerky which are my favorite. If you dip the strips on one side with cracked black pepper it’s as good as any beef jerky out there.
Oh no you di unt! Fantastic job with that build Eric. Great use of the metal roofing and posts for the door. Got the trusty Fiskars Axe...yes indeed! You guys showed great restraint not devouring that smoked salmon. Hopefully those pallets were HT stamped (heat treated) and not MB stamped (methyl bromide). MB is bad stuff. But you guys are probably on top of it. I bet this pallet smoker video turns out to be a popular one.
Exactly! I have been building my place from raw land in Colorado. My friends know that I find the best free stuff and salvaged materials. More creativity and less exact tools and trips to Home Depot or Lowes. I was a pit master in a past career. I have been wanting to build an old school smokehouse. My two concerns are....fire danger and attracting bears. Did you guys have those concerns? I worked on the ARR last summer and it was shut down due to the wildfire. How close are/were you guys to the McKinley fire? I'm just now finding your channel and playing catch up on your videos, but I love them and your life view.
The reds shoulda been running for a few weeks now, if memory serves. After fishing on the Kenai, all other fishing has kinda sucked after moving back to the lower 48.
Right on. I was wondering about a smoker. Y'all read my mind. While watching the fishing vid. Make sure it's not treated wood. Might be bad for your health. No telling if those are treated usually if they are they are a little green ish in color.
You could add a cold smoking option to the smoker too by installing an underground pipe or tunnel built of rock covered with soil/sand/dirt or what have you. The fish looks yummy.
140 degrees Fahrenheit, that's hot smoking. Hot smoking is cooking with smoke. You would have to can it to preserve it . Cold smoking is how to preserve salmon. I do lots of cold smoking.
No need to sterilize your jars since you're pressure canning. Won't hurt anything, just not necessary. Be advised though that canning smoked fish REALLY intensifies the smoke flavor. A light smoke, 1/2 hour to an hour usually results in a pretty strong smoke flavor once canned.
Hey, next time you slaughter a chicken, make gumbo. But smoke it first. Then any standard gumbo recipe will work. It gives the roux a luxuriously rich smoky flavor. It's a MUST for making gumbo. Best dish ever. I don't even consider it a gumbo unless it's smokey. I was thinking of also using habaneros with jalapeños for a spice combo using the `ma` and `la` effect.
I know you like to preserve your salmon as much for snacking/travel, as for regular meals. The next time you have an abundance of salmon, and maybe are getting tired of the smoked taste, you might try making Lox, aka cured salmon. Much like bacon, this too, could be then smoked if so desired. Your root cellar would work for a curing environment. Then, once cured, you could slice thinly and vacuum seal. It would require less storage space than jars when storing in your cellar. Lots of different ways to flavor lox, so you could experiment.
Nice job on the smoker! No criticism but maybe a heads up on the canning. Don't be afraid to pack the jars firmly full to within 1 inch of head space with fish. Looks delicious!
Looks like it turned out very well you might want to use some Roofing tar paper on the outside to seal up the cracks and I've heard I don't know but I've heard that hanging the salmon is better so you can experiment
try curing the fish with a little course salt (non iodized) and brown sugar before smoking. Gets a nice sweet flavor into the salmon! Another thought, have to head out to chitna sometime, then you can deal with 80 fish at a time...
Check the code on the pallets you don't want to use pellets that have been treated with chemical on a smoker it can make you sick. Nice build I use pellets for all kinds of stuff.😁
Wow, that looks so good. Fresh wild red Alaskan smoked and canned sockeye salmon. I guess if you’re canning the temperature should be as low as possible, closer to a cold smoke because it gets cooked in the jars anyhow... I’m surprised in summertime you could keep it at 140 degrees, I guess because it’s a big box. I’m from Toronto and a fisherman and I smoke fish, but I’ve eaten that salmon before in the summer, surprisingly we can get it fresh too, I also ate it in British Columbia when I lived there, damn tasty fish!
Not sure if anyone else mentioned this, but you should have a second rack between your two layers of pints when Pressure canning. Not recommended to stack the jars on each other, just saying....
I almost forgot to suggest that if you two like Lox style smoked salmon (as in Lox and Bagels), which is a cold smoked soft style process, you can build a cold smoke set up that is cheaper than dirt to build and produces some of the finest cold smoked goodies around. Also, check into brine recipes for different styles....including maple syrup and brown sugar varieties. Cheers from the Oil Patch in Central WY
Of course my opinion again or ideas for a smoker is old would stove down the bank below a house my is still going after40 years and it can control the tem and smoke im sure ya go thos idea before alot of benefits to this style. Maby one is at your cabin by the lake
Roy Hubbard we had a run in with some wildlife on the property so I'm working on staying better prepared! The pistol I was carrying is a gen 4 Glock 22.
You can’t hardly beat a Glock, I’ve been carrying a Ruger EC9S for about a year now, You know there’s 3 things that when You need one You need it bad, a gun, a life jacket and a parachute.
Oh yeah, for the bugs use Skin so Soft from Avon on your face and limbs that helps keep mosquitoes from biting you. And use real vanilla around your eyes and mouth for the nats!
Nice smoker!, how did you like the alder smoke flavor? You should cut some green and peel it, just to try the difference in flavor. Also you can make wood racks out of just sticks. You cut fillets in strips and drape them over the sticks to smoke. Plus the strips of fish finish quicker that way. That fish sure looks good👍
You want to 'smoke' it NOT cook it. You need to burn wood until you get coals and then maintain the coals, or you'll burn the fish and make it into leather. Careful with using pallets for furniture, or any cooking or gardening or it can leach chemicals.
You can visit our blog for details on the smoked salmon canning recipe shown in this video:
www.simplelivingalaska.com/simplelivingalaskablog/canned-smoked-salmon
As always, we appreciate you watching! :)
Little tip if your canning the fish the smoking is only really to add flavor not really cook it the canning process will take care of that. So you can cut lots of time off if you want to.
Hi, I have seen many of your videos since this one was made but I can’t resist telling you how clever you are making a smoker from things you have thrown around your place. Please make heed of the advice some of your followers suggest to you. Beware of toxic contents on pallets etc. you use.
I want the joy of watching your videos, many, many more, so please keep safe. I love you 💕 both.
I love reading the comments on your videos. The people who comment either share their wisdom or show support. Super kind and lovely.
You two have more energy than a hive of hornets! I miss those days of endless energy and strength. I am a trapper and former teacher and will be 69 in a couple weeks. If you two run out of things to build or raise, you can help me build a trapline cabin in late summer. God bless you and keep you safe. Arctic Circle Dave
Im 67 and if I can get up to Alaska, I'll give you a hand!
Im a retired carpenter and millright!
The codes for pallet treatment.I did notice the first one that you were hammering on had a HT code so hopefully the rest do too.The methyl bromide is the chemical to avoid.
[HT] = Heat treatment / [MB] = Methyl Bromide / [DB] = Debarked / [KD] = Kiln Dried
barrybri, thank you :) they do have HT on them, I didn't notice any with the MB.
That was my first thought - they are treated w chemicals!!! Good there is a code!
Thank you for sharing that.
why i stopped burning em in my shop , smoke was constant black
Just found your page a couple days ago. Been enjoying your content. One tip for smoked salmon. If you are going to can it modify your smoker to a cold smoker. Meaning the temp doesn’t get above 100*. I try to keep mine as low as possible. The reasoning being is when you cook the salmon in your smoker then cook it again in your canner it’s double cooked and tends to be a lot dryer than it needs to be. All you have to do to modify is to have something where you can build your fire outside your smoker and pipe the smoke to your smoker. I usually use a 10 foot section of ducting. By the time the smoke is to your smoker it’s cooled off enough to not cook your meat. Usually 2-4 hours of smoke and then into the canner. You should produce a much better product. How it helps. I’m over in Butte Alaska.
i love how you say you want to smoke salmon and build a smoker. You two are wonderful. Love watching your videos.
I'm in Winnipeg, and at 3:42 a mosquito flew by your mic. I jerked and swatted by my right ear thinking there was one beside me.
Wow, I can’t believe the natural colour of that salmon, it’s beautiful. I can imagine how fantastic it tastes.
I use to live in Anchorage, Alaska. My dad was in the air force. I miss being there. The main thing i miss is the ice fishing and smoked salmon. Oh what i would give to have some fresh caught smoked salmon from there.
I'm pretty sure you're supposed to taste test it, on camera, lol.
That's AWESOME!
"We need a smoker."
"Well, what do we have lying around?"
I love that you created something out of what you already had. Great design. I love it!
Gosh I admire you two for all the hard work you do to get through the day. Awesome job on that smoker.
I've watched 10 videos on different smokehouse builds today. People make them so complicated. I'm glad to see songs simple engineering. Great job.
My husband and I love watching you both do all your projects. We live in Cottage Grove ( coming up on 4 years) keep your videos coming
What I really like about the 2 if you, you really are a team! You work well together and this is a true partnership. I learn a lot from your videos. You two are hard workers but the viewers see you guys enjoy yourself's!
Greetings from your old home state, Oregon! We have been fans for just a little over a month, when we found your channel. You are at our breakfast table every morning. You are doing great work, and your future plans are way cool. We are enjoying watching them come to fruition. We know the filming and editing are a big part of your day and we appreciate the time you spend on it. We especially love the blooper reels. Stay strong and determined!
Pam Opdyke thank you guys!! How are things in Oregon? They are calling for 90 degree weather here next week! 😖
@@SimpleLivingAlaska yep, it's going up into the low 90s for the rest of the summer. Early morning chores only. ; )
I’m just amazed at how y’all just keep going and doing different things every day ❤️❤️❤️❤️
Great job on the smoker you two, very impressive to make something out of scraps! The Salmon smoked up nicely and now you are set for winter months. Thanks for sharing!
Impressive! When you 2 say you are planning a project, you go right at the task and complete it. Again, impressive. 😎
You two are the best TEAM on TH-cam. : )
I think it's great that you both do most things. Most men think cooking,canning is womens work. I grew up that my dad cooked, canned,etc. and Mom worked outside also.Great team work guys. from seattle
The hardware cloth is not safe for food contact due to lead content in the welds and the rust preventing coating (galvanization). Racks from old cook ovens could be a better rack system for it.
v D'Walt that is correct. The galvanization is from zinc. Oven racks are better. A friend had fishing minnows that were divided by size with hardware cloth. Water was recycled, all the fish died over a couple of days
v D'Walt, great idea :)
I dunno Tom, when I was kid we caught minnows in a galvanized trap, and kept them in a galvanized bucket and they never died. Unless you heat it the zinc stays put.
After 35 years in aquaculture, the zinc leaching from galvanized hardware cloth will kill fish.
"off gridders" not thinking
Great video!!! More ppl need to know about you guys!!
Cheers from Arkansas!!
AtzLee and Jane Kilcher (Alaska The Last Frontier) dug a round pit (2 ft diameter) and trenched about two feet underneath and into their smoker box, covered the trench and put a bbq grill cover over the fire in the circular pit. That ensures smoking, not cooking the fish. You guys are really doing great work though!!! Keep it up!!! I've been watching all your videos the past couple days and I am super impressed with how hard you are working!!! Well done!
Looking good. I bet it taste good too. It's amazing what a person can make do out in the middle of nowhere. Great job.
May want to try jalapeño jelly. Very simple . Dire the jalapeños (remove the membrane and seeds. Melt apple jelly. Put diced jalapeños in canning jars. Add melted apple jelly and water can. Alternately you can use paraffin to seal the jars. Jams and jellies are more subject to molds than bacteria. Mold can always be removed. Use to watch my mom and my dad can. Watching your video reminded me of them. Thanks. Enjoy watching the two of you.
Ken Shores Thank you that sounds awesome!
Another great video...you guys finished all the big projects already (hoop house, garden, chicken coup), now it's time to do these small projects making the homestead more efficient and optimized. I love seeing an efficient and optimized homestead that make everyday tasks more joyful. Work smart and not hard agreed? :) Any big projects in the horizon?
J D we see a lot of fishing in our future! And a lot of fire wood processing...
With your videos I rediscovered my love to canned fish. Love your content guys!
Great idea to use the pallet lumber!👍🏻👏🏻🇺🇸💯
The salmon looks awesome. How cool to be able to have salmon instead of tuna.
hurdman Tuna is soo good too! Or Halibut ☺
Love how creative and economical your smoker design is and I could almost taste the salmon!
I like to can trout (with bones in, they dissolve during canning process; no salmon where I live) for fish patties. Never thought about adding any herbs but sure sounds delicious and will give it a try next season =)
Have you ever tried adding flavors to the smoking process? I like to throw juniper berries in when smoking fish or ham. Of course, I have no clue how the flavor would hold up for canning ...
Nice , my dad does that to , I love smoked fish too
Love watching y'all...only bout 2 months now. Love y'all already....Ann from Georgia 💕 🙋
On of my mother's brother's taught me that if you wrap your fingers around the handle of the hammer and point your thumb to the claw you will hit the nail 99% of the time 😎😎
I think plenty of people have commented on how to improve for next year. But yeah lower temp in smoker , brining the fish and new racks would help. 140-145 is tooo hot!!! Lol. Also you did some different herbs than normal makes me wonder what flavors came out. Dill is normally what is used. Some even add some hot peppers etc to have some spicy canned salmon. Good luck with your future fish smoking. Alaska has an abundant amount of fish and I find you gotta preserve it multiple ways so not to get bored or tired of it. I like to make salmon cakes and freeze them ready to go. Also thin strips of salmon jerky which are my favorite. If you dip the strips on one side with cracked black pepper it’s as good as any beef jerky out there.
You both are amazing I love the way you do things. 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
That was a very productive day.. have a wonderful night you two..!!
Oh no you di unt! Fantastic job with that build Eric. Great use of the metal roofing and posts for the door. Got the trusty Fiskars Axe...yes indeed! You guys showed great restraint not devouring that smoked salmon. Hopefully those pallets were HT stamped (heat treated) and not MB stamped (methyl bromide). MB is bad stuff. But you guys are probably on top of it. I bet this pallet smoker video turns out to be a popular one.
Almost Homestead, thank you for the tip! We were not aware of that truthfully but did run out and verify they are HT stamped. Appreciate it :)
Simple Living Alaska Oh good to hear. Happy smoking! 😁
Always thought y'all use magnets. Fun to see it's just a good fit
i love your guys channel
i live in Fairbanks
gettin me motivated
subscribed and looking forward everyday
Awesome pallet idea! Watched a bunch of your videos today! Thank you for the great content!
Canterbury Trails Farm wow, thank you ☺❤
Lunt carpentry= no tape measure Good work, Eric. Give us a sawzall, chainsaw and a 6# maul and we can build anything😎
Tracy Osborn like my grampa told me...best tools ever invented vice grips and duct tape!
Exactly! I have been building my place from raw land in Colorado. My friends know that I find the best free stuff and salvaged materials. More creativity and less exact tools and trips to Home Depot or Lowes. I was a pit master in a past career. I have been wanting to build an old school smokehouse. My two concerns are....fire danger and attracting bears. Did you guys have those concerns? I worked on the ARR last summer and it was shut down due to the wildfire. How close are/were you guys to the McKinley fire? I'm just now finding your channel and playing catch up on your videos, but I love them and your life view.
The reds shoulda been running for a few weeks now, if memory serves. After fishing on the Kenai, all other fishing has kinda sucked after moving back to the lower 48.
Right on. I was wondering about a smoker. Y'all read my mind. While watching the fishing vid. Make sure it's not treated wood. Might be bad for your health. No telling if those are treated usually if they are they are a little green ish in color.
Herbert Norman, we just noted the HT (heat treated) stamp on them thankfully which means they should be safe :)
Awesome. So happy for y'all and y'all as vids. See yall soon. Planning on moving up soon. Can't wait! TX isn't what it used to be.
Simple but essential and genius.
Very nice, I need to build a smoker soon as well. I’ll go with a taller build though to do Squaw candy. Nice herb garden as well!
How to Alaska we had to look up Squaw candy, that sounds incredible!! 😀
You could add a cold smoking option to the smoker too by installing an underground pipe or tunnel built of rock covered with soil/sand/dirt or what have you. The fish looks yummy.
Salmon looks yummy, nice smoker
Nice job on the smoker
What a coincidence, I was watching smoker videos yesterday. That smoker turned out awesome.
140 degrees Fahrenheit, that's hot smoking. Hot smoking is cooking with smoke. You would have to can it to preserve it .
Cold smoking is how to preserve salmon. I do lots of cold smoking.
That looked so good I could almost smell it! Thanks for sharing 😎
No need to sterilize your jars since you're pressure canning. Won't hurt anything, just not necessary. Be advised though that canning smoked fish REALLY intensifies the smoke flavor. A light smoke, 1/2 hour to an hour usually results in a pretty strong smoke flavor once canned.
great build
Birch Bark makes it easy to light fires, even if the wood is damp.
Hey, next time you slaughter a chicken, make gumbo. But smoke it first. Then any standard gumbo recipe will work.
It gives the roux a luxuriously rich smoky flavor. It's a MUST for making gumbo. Best dish ever. I don't even consider it a gumbo unless it's smokey. I was thinking of also using habaneros with jalapeños for a spice combo using the `ma` and `la` effect.
And remember, char the skin of the peppers before use! This recipe is a must try!!
Smoke the chicken first**
Nicely done simple materials a bit of ingenuity and voila!
Take care be safe
I know you like to preserve your salmon as much for snacking/travel, as for regular meals. The next time you have an abundance of salmon, and maybe are getting tired of the smoked taste, you might try making Lox, aka cured salmon. Much like bacon, this too, could be then smoked if so desired. Your root cellar would work for a curing environment. Then, once cured, you could slice thinly and vacuum seal. It would require less storage space than jars when storing in your cellar. Lots of different ways to flavor lox, so you could experiment.
What a great idea. Thanks so much for sharing.
Why don’t you just brine it and smoke it.
Nice job on the smoker! No criticism but maybe a heads up on the canning. Don't be afraid to pack the jars firmly full to within 1 inch of head space with fish. Looks delicious!
Roy May you are right, I was the one who told Eric to pack them not very tightly, thanks for watching.
great idea
Very ingenious
Looks like it turned out very well you might want to use some Roofing tar paper on the outside to seal up the cracks and I've heard I don't know but I've heard that hanging the salmon is better so you can experiment
try curing the fish with a little course salt (non iodized) and brown sugar before smoking. Gets a nice sweet flavor into the salmon!
Another thought, have to head out to chitna sometime, then you can deal with 80 fish at a time...
William Riley I have some smoking as we speak that I brined! We will see how it turns out!
Love these videos
Looking good
Awesome Smoker
Looks so yummy! Very nice indeed
So handy
Oh thats the best eating in the winter off the chain with this we did trout as a kid way better than tuna way to go
Cinderblock smoker might be a better idea. Not just for the quality of the smoke, but also for handling the elements. Shouldn’t be expensive either.
Check the code on the pallets you don't want to use pellets that have been treated with chemical on a smoker it can make you sick. Nice build I use pellets for all kinds of stuff.😁
Nice job thanks for sharing.
Wow, that looks so good. Fresh wild red Alaskan smoked and canned sockeye salmon.
I guess if you’re canning the temperature should be as low as possible, closer to a cold smoke because it gets cooked in the jars anyhow... I’m surprised in summertime you could keep it at 140 degrees, I guess because it’s a big box.
I’m from Toronto and a fisherman and I smoke fish, but I’ve eaten that salmon before in the summer, surprisingly we can get it fresh too, I also ate it in British Columbia when I lived there, damn tasty fish!
Great idea, I may try this. BTW I like that cat cameo, but would like to see more dog cameos ;-)
Not sure if anyone else mentioned this, but you should have a second rack between your two layers of pints when Pressure canning. Not recommended to stack the jars on each other, just saying....
I almost forgot to suggest that if you two like Lox style smoked salmon (as in Lox and Bagels), which is a cold smoked soft style process, you can build a cold smoke set up that is cheaper than dirt to build and produces some of the finest cold smoked goodies around.
Also, check into brine recipes for different styles....including maple syrup and brown sugar varieties.
Cheers from the Oil Patch in Central WY
JR Bailey we actually have some that we brined on the smoker now! Can't wait to try!
Of course my opinion again or ideas for a smoker is old would stove down the bank below a house my is still going after40 years and it can control the tem and smoke im sure ya go thos idea before alot of benefits to this style. Maby one is at your cabin by the lake
Wow! Great job
That looks delicious! Thank you for that excellent video
The Mystic thank you!
I like it! Smoked salmon is one of my favorites.
Great idea !!! Thanks for sharing !!
Hi, another great video!!! Y’all must live in a rough neighborhood, nice carry pistol You were sport in’ !
Roy Hubbard we had a run in with some wildlife on the property so I'm working on staying better prepared! The pistol I was carrying is a gen 4 Glock 22.
You can’t hardly beat a Glock, I’ve been carrying a Ruger EC9S for about a year now, You know there’s 3 things that when You need one You need it bad, a gun, a life jacket and a parachute.
Nice !
Awesome
That must be taste good 😋
You are doing a hot smoke. You might want to consider a cold smoke for preservation. But sinc you are canning it it won't matter;
Recycle and reuse, nice 👍
I got recommended by Living North to check your channel and its looking great so far! Subscribed :)
@Fatherland Child thank you for joining us!
When the zombi apocalypse comes I want you guys in my group. Just saying! 😉
Oh yeah, for the bugs use Skin so Soft from Avon on your face and limbs that helps keep mosquitoes from biting you. And use real vanilla around your eyes and mouth for the nats!
Nice smoker!, how did you like the alder smoke flavor? You should cut some green and peel it, just to try the difference in flavor. Also you can make wood racks out of just sticks. You cut fillets in strips and drape them over the sticks to smoke. Plus the strips of fish finish quicker that way. That fish sure looks good👍
chaindrivecharlie it was great thanks for the tip! We do want to hang some meat and might just have to try that!
You want to 'smoke' it NOT cook it. You need to burn wood until you get coals and then maintain the coals, or you'll burn the fish and make it into leather. Careful with using pallets for furniture, or any cooking or gardening or it can leach chemicals.
You need to find some one with fruit trees, Like Apple or Pear. For really yummy fish.
Last year I planted russian tarragon in a raised bed and it came back no cover no mulch or anything. I live in kenai area.
Vera Wol awesome! We have our fingers crossed for ours!
Y’all are amazing.
Awesome video!
Nice job
Good job.