Kippered Sockeye, Alaskan Alder Smoked Salmon

Although our fishing season has been slow for us this year, we still managed to get a load of fish in our smokehouse. We usually kipper our salmon and smoke it with alder wood.

To kipper, we put water in a plastic bin with a potato. We add rock salt until the potato floats. Next we add brown sugar and I throw in a little bit of soy sauce. The salmon then soaks in that brine for 20 minutes. Any longer and the fish would become too salty. We let the salmon glaze in the smokehouse for half a day and then start the alder wood smoldering to provide our smoke. Depending on the humidity, we smoke the fish between 24 hours and 72 hours.

When the smoking process has finished, we cut the salmon into the correct lengths to fit into our cans or jars (our last batch was jarred). We then seal the jars and pressure can them.

Smoked salmon is delicious and satisfying when you make it yourself from catching the salmon in the ocean to jarring the smoked fish in a matter of 2 or 3 days!

Smoked salmon can be used with many recipes but some of my favorites are mixing it with fried, diced potatoes and mayonnaise, and of course, smoked salmon spread (chopped onions, dill relish, mustard, mayonnaise, pepper, lemon juice) which is good in a sandwich or on Sailor Boy Pilot Bread.

Presto 01781 Pressure Canner and Cooker, 23 qt, Silver

Ball Mason 32 oz Wide Mouth Jars with Lids and Bands, Set of 12 Jars.

Unpretentious Dark Brown Sugar, Great for Baking, Rich Caramel Flavor, Sweetener (1.8 Pound)

Kikkoman - Traditionally Brewed Soy Sauce, Organic Soy Sauce, All Purpose Seasoning, No Added Preservatives - 1 Gallon

Sailor Boy Pilot Bread Crackers, 2 lb

Western Red Alder Wood Smoking Chips (20 lbs)

Masterbuilt 40 inch Digital Electric Smoker with Window and Legs + Cover Bundle