Smoking Salmon in Smoke House (Catch, Clean, and Cook)!

Jeremy, Scott and I, head to the Garanaska river to tackle up for some fresh running salmon in the fall running up from the Great Lakes. We then returned to the off grid cabin to smoke the fish using a freshly fallen cherry wood branch. We combine the smoked salmon with corn flour tortillas, salsa, tomatoes, and red onion to make a super tasty fish wrap. Kevin building the smoke house: https://youtu.be/PhzOuBxXEOc

Knife by Hooligan’s Forge: https://hooligansforge.com/

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– Mystery Tackle Box: https://mtbfish.com/bearded-woods [Use Code “BEARDSMAN” for your discount!]
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Kevin’s Channel: https://www.youtube.com/channel/UClhInAMlPM1UcjD8lI4o7UA
Jeremy: https://www.youtube.com/channel/UCy7HUXYD7Ua6zPR384d1ETg
Scott: https://www.youtube.com/channel/UCRxMuzDG48LjA7t6ePXrOug

We tie on roe bags to 6lb test leader line, up to a swivel and float. Some split shot sinkers or weights are attached to keep the line down where the fish swim. We are targeting silver king or Chinook salmon that are entering the stream to spawn in the annual fall salmon run.

We manage to catch a nice big hen full of eggs. The eggs are carefully harvested and saved for our next fishing adventure. These will be tied up in row bags. I clean the salmon on the rocks into two beautiful fillets, enough for Jeremy to take home with him to share with his family. The other large fillet is smoked in the smoke house build by Kevin from Modern Self Reliance.

We use a recent downed cherry wood branch to smoke the salmon in an enclosed pit below the smokehouse. The smoke then rises from the pit into the smokehouse chamber where the fillet is places on a wire rack for drying and absorbing all the wonderful smoky flavor.

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