@CharlieDontSurf1006on September 29, 2025 at 9:56 pm
This looks pretty doggone good. I’ve never used this recipe. I lived in Alaska for 11 years. One of my old friends owns the hunting and fishing magazine. I’ve literally smoked thousands of pounds of salmon and this is what I use. Brown sugar salt and concentrated pineapple juice do not add the water. Back in the 90s I used to sell bags of this stuff for $25 a bag. Yes it is sweet but the pineapple is so delicious. Keep your temperature between 105 and 115. Yes you will have to keep it in the smoker longer but it will be much more tender and juicy.
I love eating raw (salt water) ocean fish. I’m always jealous seeing grisly bears scooping out fresh salmon fish. I’m always like – just give me one. That’s all. Just one 😂
Yikes,150 is too high. Look at all the fat escaping from the salmon. You’re supposed to slow and cold smoke it. This is literally cooking it more than anything
It probably tastes great, but Salmon pasteurizes once the meat is above 145. You could probably keep your smoker at 150 the whole time. 200 is definitely too hot. The white scummy stuff on your fish is called albumin and you definitely want to try and avoid that.
That’s not how we do it we have a smoke house bribe fish in liquid brine rinse brine let dry smoke over night alder n cotton wood with fish hunt in strips
You kicked your heat up to high too fast it looks like, when that white albumin forms up top it just means you got it too hot too quickly.. other than that it looks fantastic
Recipe: https://recipesbyanawhite.com/smoked-salmon-hot-smoked-large-batch/
My smoker wont go below 200. Any tips?
This looks pretty doggone good. I’ve never used this recipe. I lived in Alaska for 11 years. One of my old friends owns the hunting and fishing magazine. I’ve literally smoked thousands of pounds of salmon and this is what I use. Brown sugar salt and concentrated pineapple juice do not add the water. Back in the 90s I used to sell bags of this stuff for $25 a bag. Yes it is sweet but the pineapple is so delicious. Keep your temperature between 105 and 115. Yes you will have to keep it in the smoker longer but it will be much more tender and juicy.
What’s in the seasoning
price? and can i do it indoors?
That’s hot smoking and washing off isn’t necessary. Salt pepper garlic is enough. Sugar just makes the fish sweet. Fish shouldn’t be sweet.
Real Alaskans don’t go skin to meat, always layer opposite, skin side to skin side and meat side to meat side
This don’t seem right at all…
Excellent smoking technique ❤I’m coming over for 🍽dinner. I’ll bring fresh🥖
Lmao the most white trash shit
that don’t look right…
Why dry brine if you are gonna let it sit in the liquid and then hose it off?
Maybe you? But not all Alaskans
Thats not how alaskans smoke fish wtf. Old school method fool
Smoke at 150 to 180 or so with a probe stopping at 140. 160 if you want to kill worms. No need to go to 200
Thanks for sharing. What seasonings did you use
Looks gross
You only need 2 ingredients rock salt and alder smoke. And never smoke it at that high of a temperature.
I love eating raw (salt water) ocean fish. I’m always jealous seeing grisly bears scooping out fresh salmon fish. I’m always like – just give me one. That’s all. Just one 😂
Temp is too high you can tell by all of the white that rendered on top of the fish
Yikes,150 is too high. Look at all the fat escaping from the salmon. You’re supposed to slow and cold smoke it. This is literally cooking it more than anything
It probably tastes great, but Salmon pasteurizes once the meat is above 145. You could probably keep your smoker at 150 the whole time. 200 is definitely too hot. The white scummy stuff on your fish is called albumin and you definitely want to try and avoid that.
No fair @Ana White. You just have to go out back to have the freshest Salmon. 😂
Oof this isnt smoked salmon thats salmon cooked in the smoker lol.
I don’t think that is the right way to do it. You not supposed to wash it after marinating the fish.
1 hour at 200°F?! Is way to hot you can tell because the fat is coming out.
Not even close to how Alaskans do it
This looks so good!
That bag of ice is a kitchen trash bag, made of recycled plastic, it shouldn’t touch the fish
You didnt smoke it at all, more like slow cooked.
Why’d that look so nasty in the smoker tho?
That’s not how we do it we have a smoke house bribe fish in liquid brine rinse brine let dry smoke over night alder n cotton wood with fish hunt in strips
I prefer cold smoking than hot smoke
No
You kicked your heat up to high too fast it looks like, when that white albumin forms up top it just means you got it too hot too quickly.. other than that it looks fantastic
Bradley is for simps
Your just cooking salmon
The cooler! You just saved me so much hassle
Raw
Just to be sure .. When you say smoke for two hours @150 finish 1 hour at 200 total of 3 hours??? Just wanted to make sure?
Thats not smoke salmon. Baked salmon
where did you get that smoker?