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smoking red salmon

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Uploaded by on Aug 15, 2006

once a year we smoke red salmon - after the fish is here at our place, we clean it, brine it, dry it on racks in the smoke house, then apply a scotch cure [though we use dark rum] and finally apply smoke for 3 to 4 days then let the fish rest a day before vacuum packing and freezing it. Since I normally do not smoke, at times it feels as if I do...

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Travel & Events

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Uploader Comments (alaskawill)

  • It can get really hot, up to 65° Fahrenheit... it's never uncomfortable.

  • Dini Schpürnase het di ii di guet gfüert.

    Bisch auw vo det oder en Liechteschteiner?

    Ich chum us em Aargau.

    D'Sigarre Video isch huere guet!

    Heb der Sorg, grüess mer alli Meiteli dihei...

  • @alaskawill

    Hoi Du...

    I bin en ibürgerete schwizer im Liechteschtei !!!

    I tuen au Lachs chalt räuchere,aber immer nur vor Wienacht so um die 30 Lachssiite.Im moment bin i a grossi Rauchchammere am Plane und baue..

    Dis Video isch au so super guat. Wie bisch den Du do glandet ???

    Gruess us em Ländle

    Michael

  • Michael,

    bin ii de Schwyz,

    Schick mer es email mit dinere Numere in Richtung bbbb.....

  • Bisch Du en Schwiizer ???

  • chasch mer du noeinisch dini email adrässe mitteile, bitte.

    Wille

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All Comments (35)

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  • Hoi Willi...wie hesches mit dine " Reds "..alles OK

    Gruess us em schöne Landli...bi scho waker am räuchere...120 Kilo im moment...

  • How cold is Alaska in August? Like the video here?

  • too bad there is lead in the blue paint. good luck with that.

  • Hi alaskawill,how many days did you smoke your salmon?what kind of chips did you use?did you make them yourself?what is the temperture outside when you smoke?what should the temperture be inside the smoker?do you have any pictures of the salmon when there smoked?hope to hear back from you thx.

  • what a wonderful place you have there.

  • Are you cold smoking the salmon or hot smoking it?

  • That is some sexy smoke.

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