How To Smoke Salmon the Kenai River Alaska Way!

This is how I smoke salmon from the Kenai River in Alaska.
Catch me live-streaming on KZbin here 10:00 to 10:30 Alaska Time

[@shimshonmelamed2888]

I've seen a lot of movies about the process of smoking salmon! But you do it in the most beautiful, clean and orderly way, well done!!!

[@YoutubinReuben]

Thank you I am so glad that you liked the way I smoke Salmon!

[@rudyramos8490]

What a beautiful life I love smoked salmon❤

[@YoutubinReuben]

Yes, me too smoked salmon is delicious!

[@davewickstrom8143]

Love your process and your presentation. Thanks for the video.

[@YoutubinReuben]

Thanks for watching!

[@GNappers]

Great video it’s very informative. I was telling a buddy we might have to go to Alaska to catch salmon since California closed Kings again. Probably will be closed for at least 5 years if not permanently. Our fish species are getting closed so dam fast it’s not worth buying a fishing license. Pretty sure I heard sockeye were the best eating when I was up there 8 years ago. I miss salmon. Salmon opener in Monterey Bay we would smoke collars and portioned fillets, scrape the bones for tar-tar, chop it up for salmon burgers, sashimi after freezing the bellies and parts of fillets, pan sear or barbecue and sometimes even beer batter. Need salmon soon.

[@YoutubinReuben]

I am so glad you liked the video. Yes, you need to come to Alaska fishing it’s a lot of fun up here on the river. Most of the king salmon seasons on most rivers up here are close also due to reduce numbers of Kings coming into spawn. The sockeye salmon I do love the taste of them. I loved the salmon bellies. Also the best part of the fish that sounds interesting. What you do with all the salmon pieces.

[@UpNorthOutdoors]

Great video Reuben! Really cool to see this process

[@YoutubinReuben]

Glad you enjoyed it!

[@christinamoneyhan5688]

Fished 3 times out of Sitka Alaska. Wife and I brought back 300 lbs. of Salmon and Halibut and rock fish each time. 150 lbs. of fresh frozen and smoked fish supplied us with 3 years of dinners and snacks plus smoked salmon Christmas gifts for friends. Smoked them exactly as this man did. I was just telling her we need to fill the freezer one more time .

[@YoutubinReuben]

Oh nice I have never been to Sitka yet. Wow, you really did well on fishing salmon and halibut rockfish each time. Lots of good eating with salmon halibut rockfish. I can see why you want to do it again go for it. I wish you the best.

[@christinamoneyhan5688]

@@YoutubinReuben contact Kain’s fishing adventures. Not cheap but everything is provided. Good luck .

[@tomg8673]

Holy Heck! New Fan New Subscriber! Excellent Excellent Video! Cheers from Montana!!

[@YoutubinReuben]

I am so glad that you like the video. Thank you for subscribing.

[@twalters4812]

My Uncle Herb Stettler lived in that area. I always wanted to visit him but I couldn't afford it. I learned to smoke salmon years ago and love it.

[@YoutubinReuben]

I wish you could have made it to see Alaska and experienced the fishing.

[@rdgurule]

That vacuum sealer is the best.

[@YoutubinReuben]

Yeah, I am glad you liked the vacuum sealer. I don’t know what I would do with it.

[@carlosnvegas2426]

Amazing! Thank you for sharing your secrets! I won't tell anyone!

[@YoutubinReuben]

You are so welcome. I love the recipe. It’s symbol and the smoked salmon. Taste really good.

[@rickylee6129]

Excellent Video 😊. New Subscriber 👍. Keep the video's comin.

[@YoutubinReuben]

I am so glad you like the video thank you for subscribing. I will be live streaming from 10 to 1030 Alaska time daily during the salmon run.

[@TheNewMediaoftheDawn]

Nice lovely red smoked fish, 🔥👌. I smoked Brook trout, lovely fish, but Alaskan salmon like Sockeye is king, cheers🎉

[@YoutubinReuben]

Yes, the sockeye are nice and red nice red smoke salmon yummy.

[@ElliottGibson-f4v]

Very nice shop.

[@YoutubinReuben]

I am glad you like my set up. I love it too.

[@teresapalmer2809]

We did same basic brine. Grandma never failed us. Yum.

[@YoutubinReuben]

Oh nice grandmas they know how to make food taste good.

Loved your video, I only have had Alaskan smoked salmon once and it was Delicious, some day if I’m lucky I’ll have it again

[@YoutubinReuben]

I am glad you like my video. Yes, I hope you get to have delicious. Smoked salmon again.

[@serafimfilms2412]

Nice! that's exactly how I do it. Much less heat when cold smoking

[@YoutubinReuben]

I am glad you like how I do it I hear you much less heat when cold smoking.

[@Britny-mp5bu]

Like he said you can see how a lot of the moisture is getting drawn out of it and if you use a wet brine that'll happen even more, that's why a dry rub is a lot better

[@YoutubinReuben]

OK, I hear you.

[@huskymom234]

We used alder to smoke with - love that flavor smoke most of all

[@YoutubinReuben]

I hear you I’ve heard alder Wood is good to smoke with.

[@HelloAll24]

Clear cut instructions and it looks very easy to follow all those steps. One confusion though: Do you mind showing how you set up smoking systems (like gas tank, stove, etc.)? It looks fantastic

[@YoutubinReuben]

I am glad that you liked it. I will see if I can make a video showing the gas stove set up with the tank.

[@littlegoobie]

that's how most alaskans do it. What i think is weird is how i see so many non-alaskans (and even some ak too) is make a brine that includes adding a few gallons of water. I don't understand doing that since water is what you're getting rid of and the tubs are going to get full of water anyways. Oh, and i also found that soaking the wood in water just makes a bunch of steam and humidity inside the smoker and slowed down the whole process.

[@YoutubinReuben]

OK, that is good to know.

[@JAY-qq7fn]

Living the dream

[@YoutubinReuben]

Yes, I am living the dream.

[@PeterGalles]

I like what you do pardner

[@YoutubinReuben]

I am glad that you like what I do Thank You.

[@Alaskahuntr]

I like your smoker. We are having a cabin built of Funny River road, and that might be the first thing we build. You build it yourself? We use the same brine recipe, we love it!

[@YoutubinReuben]

The smoker is home build it came with the property. I really love it. I hear you used the same brine for Salmon yeah it is simple and easy.

[@dougbloom3672]

This was excellent. Did you fabricate your smoker? Really really wonderful vid

[@YoutubinReuben]

My smoker came with the property, but somebody did build it. It is home made.

[@KR-oftheNorth2481]

Great instructional video! Are you using two types of wood? If so, what's the other wood beside apple? And, how long are you smoking them on average?

[@YoutubinReuben]

Yes, I am used two types of Wood, Shagbark Hickory with a little Apple chips on top On average I smoke them for about four hours.

[@SpikesStudio3]

Yeah i loved the video bro. Im in south australia. Soooo far away from you. I once had some friends from alaska bring some salmon to us here. It was devine. Your accent is unique. Irish alaskan?

[@YoutubinReuben]

I am so glad you like the video I visited Australia January 2023 I liked Australia. Yes, you are far away.

[@mrjeff9169]

Love it💥💥💥

[@YoutubinReuben]

I am glad that you love it. I wish you the best.

[@Salish_Redbone]

0:13 - I add Prague Powder #1, also referred to as Tinted Cure or Pink Curing Salt to be on the safer side. 😀 Thanks for the Video!

[@YoutubinReuben]

I am glad you like the video. Thanks for Sharing, What you use for smoking salmon I like other ideas.

[@Salish_Redbone]

@@YoutubinReuben 👌 crystalized maple sugar + brown sugar + kosher salt

[@rchuyck]

My wife were in Homer 2 years ago halibut fishing, now i wish we had gone salmon fishing, on the schedule for next year. What ratio of sugars to salt did you use for the brine, love smoking fish here in Minnesota. Great video!

[@YoutubinReuben]

I am glad you like the video. Good luck with the salmon fishing next year. Brine 4lbs brown sugar 4lbs white sugar 1 lbs salt.

[@rchuyck]

@@YoutubinReuben perfect, thanks much. Cant wait to get out on the water.

[@YoutubinReuben]

I wish you the best.

[@Jeff92346]

Now I'm hungry!

[@YoutubinReuben]

Oh, I bet you are. Yeah that’s smoked. Salmon is really delicious.

[@conradcobb3257]

time to retire the ole big chiefs you convinced me to build a smokehouse!

[@YoutubinReuben]

Awesome I wish you the best on a smokehouse. Let me know how it goes.

[@fisherman5845]

Great video now I know how to smoke salmon every time I tried to smoke it the papers got wet

[@YoutubinReuben]

I am glad you like the video.

[@robertfandel9442]

I believe my great uncle was a guide up there I never met him.

[@YoutubinReuben]

Oh nice that’s too bad that you’ve never met him. Do you know where he was a guide at on what river?

[@CSWmanofsteel]

I’m native Hawaiian and we cook and eat our fish with the skin on, aren’t you able to eat the skin of the salmon? To us it’s the best part of the meal sometimes crisping it up like skin chips 😁🤙🏼🌺. ALOHA FROM THE BIG ISLAND !!

[@YoutubinReuben]

Yes I am able to eat the skin on a salmon, I do eat it sometimes you’re right it is nice and crispy.

[@alancall5113]

Luv it🎉

[@YoutubinReuben]

Me too!!

[@FernowFever]

Thanks for the video, enjoyed it. I'm smoking fresh water Salmon out of Lake MI. Couple of questions - what was the temp in that room when you brined overnight and when you dried? I thought I had to do it in a refrigerator, curious if that isn't the case. Possible difference between salt and fresh water salmon in prep temps? I use offset wood smoker and target the same 140 degrees, I liked the tip of starting off slow to get smoke in before it seals. thanks again!

[@YoutubinReuben]

The temperature in the room when I brine them and dry them is around 55-65 degrees

[@serafimfilms2412]

i also have seen few videos about making strips. What's your tske on that doing it cold smoked? I gather that's how natives did it for long term preservation without refrigeration.

[@YoutubinReuben]

I don’t have any experience with the cold smoke. I have some native friends that talk about it. They still do it.

[@byronhibshman750]

What ratio of sugars and salt do you use?

[@YoutubinReuben]

I use 4 pounds of brown sugar 4 pounds of white sugar 1 pound of salt for my sugar ratio on smoked salmon.

[@geedubb-q1u]

Brine is too sweet for me but I agree with the brown sugar. We use apple juice , molasses, soy sauce, pickling salt, Franks hot sauce, ground pepper, onion powder, crushed fresh garlic. Brine for no more than 12 hrs unless you want it real salty. Rinse then let dry to a sheen, then off to the smoker they go. Hot smoke is the best, no way cold smoke. Skin on face down of course. Looks yummy. Nothing beats hot smoked salmon

[@YoutubinReuben]

Wow, that sounds like a great recipe for smoking salmon, yeah, I really like the hot smoke salmon.

[@Britny-mp5bu]

Wet rub dries salmon out more than dry rub just so you know

[@geedubb-q1u]

@@Britny-mp5bu …it’s Not a Rub, it’s the Brine, “just so you know”.

[@paulhowes5094]

we used alder to smoke salmon in Alaska

[@YoutubinReuben]

Oh nice I hear you use alder to smoke salmon in Alaska I bet that taste good as well.

[@pacificnorthwest9416]

Nice work brother 👌

[@YoutubinReuben]

I am so glad you like this video.

[@crazydave2825]

Do you remove all the pin bones before smoking?

[@YoutubinReuben]

I do not remove the pin bones before smoking. They are big enough bones that I pick them out afterwards before eating the smoke Salmon.

[@lolinhorse8730]

How long will the salmon last for when is vacuum sealed?

[@YoutubinReuben]

Well, Two years.

[@Lloyd-j1o]

Great help thanks. What is ratio for brine?

[@YoutubinReuben]

4 pounds white sugar 4 pounds brown sugar 1 pound salt

[@vdpeer]

No trouble with bears coming to the drying racks?

[@YoutubinReuben]

No trouble was the Bears yet. I have my drying racks inside the building throughout the night.

[@joeerskine3920]

You from Michigan?

[@YoutubinReuben]

Iam from Minnesota.

[@joeerskine3920]

@@YoutubinReuben great video. Thanks

[@tealnexttimebond8859]

Gotta admit u got it going on.

[@YoutubinReuben]

I love my place on a river. I call it my little heaven.

[@lacanuck1]

Do you sell your salmon and ship?

[@YoutubinReuben]

Sorry I don’t sell and ship smoked salmon. I share it with my family.

[@lacanuck1]

@@YoutubinReuben How may I marry into the family?

[@YoutubinReuben]

Well I have a single sister and a single brother!!

[@dakotabob942]

What kind of salmon was in this batch.

[@YoutubinReuben]

These were Sockeye/Reds Salmon that I smoked.

[@Mumbo_Jumbo_Kiwi.1]

I'll have that Sherp

[@YoutubinReuben]

Oh nice how do you like your Sherp?

[@cyrilpiwetz8680]

Sure hoped he did not discard skin- the best part.

[@YoutubinReuben]

I hear you, the skin is the best part.

[@chihuahuaforlife]

It's the way South Central alaska has always smoked fish, dry brine, rinse then another round of Brown sugar, but he didn't tell you that, just stealing ak riverfront with riches the locals can't afford because of taxes.

[@saltiness_incoming1407]

So you let the salmon sit in there for 24-hours in a non refrigerated room sorry to say man but your salmon has gone bad I'm Alaskan too and you do not do that not only did you probably lose half the flavor but you ruined the fish

[@YoutubinReuben]

I hear what you’re saying. I never had any of the salmon go bad.

[@robertchinchilla5544]

Those don't look like food grade containers

[@YoutubinReuben]

Yes, those are great containers. They work well for smoking fish.

[@michaelkolopelnyk4405]

Mike from Australia 🇦🇺. Next time after u finish the smoke and clean up put a few drops of diesel around the area. Keeps everything away including mossies and flying

[@YoutubinReuben]

Oh wow, Thanks for sharing that.

[@sam-68-56]

Two days with no refridgeration. No thanks....

[@YoutubinReuben]

Yes it’s 55 to 65 degrees here then.

[@robertfandel9442]

The settlers packed meat is salt barrels and traveled to California from Missouri with no refrigerator. True jerkey doesn't require refrigerator.

[@robertwebell]

Cidiot….you realize humans have been using this process to preserve food for thousands of years…ie) long before refrigeration