- Aug 19, 2007
- 3
- 10
Hello from Alaska,
My wife and I have been drying and smoking salmon here in bush Alaska for the last 24 years. We have a 8' x 16' fish drying rack and a 7' x 11' plywood smoke house. We usually dry and smoke about 50 King salmon per season and this season we are smoking Silver salmon fillets. Talk about tasty smoked salmon, they are great eating. We are considering trying some experimentation with brining recipes on the next batch.
Looking forward to reading and learning more about smoking meat, fish and poultry, well in our case ducks, geese and ptarmigan. This fall we are hoping to try our hand at smoking some caribou and/or moose meat. Thanks
My wife and I have been drying and smoking salmon here in bush Alaska for the last 24 years. We have a 8' x 16' fish drying rack and a 7' x 11' plywood smoke house. We usually dry and smoke about 50 King salmon per season and this season we are smoking Silver salmon fillets. Talk about tasty smoked salmon, they are great eating. We are considering trying some experimentation with brining recipes on the next batch.
Looking forward to reading and learning more about smoking meat, fish and poultry, well in our case ducks, geese and ptarmigan. This fall we are hoping to try our hand at smoking some caribou and/or moose meat. Thanks
