SMALL RIVER SALMON FISHING - Bourbon Maple Smoked Salmon Recipe

Small river salmon fishing is the best!! Join us for a good day of salmon fishing, finished off with a smoked salmon recipe you want to know about. Thanks for watching ADX!
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[@barnchips]

Its always better the next day after its fully cooled down in the fridge, also gives it more time for it to firm up a bit as the sugars salts and oils evenly distribute. I have been after the best method for smoking salmon for years, trying all various ways making tons of batches many trial and error... And what I have learned is temperature control is one of the biggest parts of it. U don't have to use so much salt and sugar to extract the moisture its more about the cooking or heating process. Also drying before hand is not really needed just so many miss conceptions with smoking salmon, not hating I went through all this years ago. Many say to wait for it to be tacky and develop a pellicle, its honestly not needed and actually in my opinion will hurt the product. By letting it dry before hand u end up with a bark like texture on the outside and soft on the inside. Just go ahead and get it into the smoker right away after you do the curing process. Wet brine dry brine whatever u prefer salt sugar or even just straight up sea salt. The main thing to this game is all in the temperature control and providing good ventilation, we don't want to steam the fish at all. We want to gradually dehydrate it over a duration of time. Start with a low temp 100f to 110f, and gradually increase it every 35 mins or so. for the last few hours get up to 149f and then u can even go to 155f for the very last 40 mins to really firm it up and make it flakey. Its def a an art and will depends on the size of the cuts, for smokers without a temp control just leave the door partially off or even fully off at first. We want to start off with a low temp so the fish can gradually firm up and not ooze out that white liquid protein called Albumin. As far as all the glazing goes its just not needed, once u learn how to manage the temperature changes and duration u will be amazing how good it can be. Never add any glaze or brush anything onto it, that's like a cheat to make it look good when u didn't do the other parts right trust me been there done that ha. If you have a really nice cut of fish, my favorite method is just to layer the fish heavy in sea salt all sides for 30 to 40 minutes, rinse it well and straight in the smoker, then follow those temp durations I mention and that's it. If its not as quality or fatty of a fish, then I add a little brown sugar with the sea salt but same process. All to often we find out in life simple is better, less is more trust me on this and give it a try!

[@AddictedFishing]

Great tips!

[@patrickgarcia2630]

Just got hooked on to the channel, learning a lot from you guys and very entertaining, officially ADDICTED!!🎣👍🏼

[@AddictedFishing]

Awesome! Thank you for watching!!

[@victoriaxholmes]

Can’t wait for the day that I get my hands on some springer! Awesome video ADX! 🤙🏼🔥🎣

[@AddictedFishing]

Once you eat some springer, it will ruin you for other salmon!

[@pnwexcso2939]

Really appreciate the processing / smoking tutorial! 👍 Congrats on selling all the knives!

[@toddknutson6317]

Beautiful springers! Harmsen for the Win! Clint’s timing is perfect! Great episode ADX. Love to deep fry the collars. So yummy

[@AddictedFishing]

Mmmm the collars are so good.

[@smileAwhile09]

You guys are awesome! Another great video! The smoked salmon looks amazing!

[@AddictedFishing]

Thanks so much!

[@jeffstoeger2974]

Jason how is your divers attached.loved the excitement of you guys hooking and landing those springers. Great episode, guys. Keep up the great work. Nice job and.thanks for sharing your smoke salmon recipe Cameron. Looks fantastic.

[@flipflopfishing8976]

Love my big chief, it also does amazing duck/goose jerky. Just slice it thin, marinade overnight and smoke w/ hickory for 4-6 hours until desired texture.

[@AddictedFishing]

You ever done any other game? I’ve been wanting to try elk.

[@trevoronkalo6123]

Are those knifes from flatline hard goods with Tyler vargas- Andrew’s ? If anyone doesn’t know or hasnt heard of Tyler vargas-Andrew’s definitely check out the interview he did with Shawn Ryan Tyler’s story is nothing short of amazing.

[@Stumphugger064]

What makes a knife is the forging process, the right choice of steel and the correct temper.

[@AddictedFishing]

Yep, we spent the most time on those 3 things!

[@Stumphugger064]

@@AddictedFishing can’t wait.

[@weedhopper]

I'm definitely a smoked springer guy.quality fish equals quality product.i like a sweet type of brine or a candied....for springers because that fat content just makes it melt in your mouth omg so good 👍

[@davidgrooms717]

I recognize that piece of equipment in Cam’s garage. Pretty nice having an industrial ice machine!

[@AddictedFishing]

Its the best!

[@jenniferellis6593]

Oh my goodness, that smoked Springer looked so yummy. You need to package it and sell it. Awesome video. I love the catch in cook episodes. Can't wait for the next video. I enjoy watching your content. Thank you.

[@AddictedFishing]

Appreciate you watching, more to come!

[@coreycorey2220]

Nothing like fresh Springers, great job fisherman, and a great recipe and smoked salmon lesson addicted fishing for the win

[@AddictedFishing]

Appreciate it, thanks for watching!

[@jessetharp6319]

Glad to see I’m not the only person who does 6:1 sugar to salt. I could never understand why so many people to 3 or 4 to 1 or even 1:1. The fish it’s just to dang salty that way. In my opinion of course.

[@ridwaany.307]

As a design engineer I can see a bunch of effort went into this seemingly simple but extremely capable fillet knife. Great job guys!

[@harlandyeo5484]

Well done, start to finish with a delicious banger of boat snacks at the end. Looks good chef

[@ccarter0069]

Thank you for a Springer video!

[@JigginwithG]

Hell yeah scale obsession episode + smoked springer on the big chief 😮‍💨🐟💯

[@AddictedFishing]

Scale obsession for the win! 😂

[@BilboSandbaggins]

Excited for the knife and to hopefully catch more salmon this year!

[@giantmanice]

I caught my PB rainbow trout today, 18 inches! Not huge but holy hell was I happy!

[@AddictedFishing]

Nice job!!

[@blakefennel3378]

I saw the time and knew it was time to watch a great adx video, can't wait !

[@AddictedFishing]

Appreciate you watching!! 🤘🎣

[@mtn-endeavors67]

I’ve saved like all of your videos I’m addicted

[@stanleyplona2712]

Awesome video guys,the smoked salmon looks delicious..!! Cameron nice job on the knife and smoked salmon. Cant wait for the knife..! Just curious if going to have a shorter trout size knife in the future?

[@AddictedFishing]

Yes we are already working on a 7" as well.

[@ClayFischer-g7k]

You guys should do a episode on the oak orchard river in ny

[@debrareitan5305]

Went fishing at jones beach, my brother set up his pole for sturgeon, sturgeon dragged the pole in! Bye, Bye, pole!

[@MapleNachiman]

some red light would be nice for the dark fishing

[@weedhopper]

Beautiful fish Marlin congrats bro🤘steel obsession for the win🤙

[@TheRealSo_G]

Some good looking fish

[@RuZealand]

Out of all the years of me watching addicted fishing why hasn't marlin posted him catching a marlin

[@AddictedFishing]

Hopefully someday!

[@nicomasanderson2308]

You guys should definitely come fish the trinity river i would love to watch that🤙

[@KellySmith-v4y]

For mortality considerations of wild fish, when using bait, I have found it not necessary to let the salmon totally inhale the bait, especially when you have a treble as a trailer hook. I have caught many salmon fishing eggs with a single octopus hook and lose very few fish.

[@jasonhughes9741]

The the dry brine, do you add any other seasonings or is it as simple as you explained, brown sugar and salt only?

[@AddictedFishing]

As simple as explained. Try it, works great!

[@camringreen8045]

What a beauty.

[@rodtalley1532]

Thanks for another great video. I really like the hood/jacket that Jason is wearing (brown camo design). It looks warm but not to bulky. Could you please tell what make/model it is, or where to find one? Thanks

[@RimCheck]

Is the bleeding iut this way soecific to this species ? A lot of debate on clubbing, spiking and bleeding, and then method is bleeding and head in water right ?

[@AddictedFishing]

I think bleeding definitely helps on all species.

[@RubiconV]

The picture is confusing. How does that fish turn into a big piece of sashimi? Is this some strange black magic???

[@AddictedFishing]

😂 its a picture of smoked salmon.

[@timothymaine4084]

Big chief tip: soak your chips for about 10-15 minutes.

[@AddictedFishing]

Oh good call. I will try that next time!

[@bunkerp]

You guys ever try and de slime the fish at the river? I find I like it more before I fillet them out for convenience and flavor.

[@AddictedFishing]

No but Ive heard it helps, definitely want to try it.

[@pnwfishingaddict4878]

At 4:11 they ran a treble stinger, with a single hook on top. I’m very interested is this allowed on rivers? Rules say up to three hooks allowed and “hooks” may be single, double, or treble. So technically yes but I’ve heard from other “hooks” refers to points, which in this case it’s 4 points. Great video, just interested what people think or what is the reg exactly. Thanks! And yes I know the river system, which is why I’m wondering

[@buccinggoat8988]

I have a question for you as i will be going Nook fishing next weekend and its an area that doesn't get a ton of Chinook. This is a small river in the northwest 500+ miles inland. With that being said, there are seems and stretches of this river that are deep and I seem to have a hard time getting gear down to depth between current and conditions - i am heading to a stretch that is up against rock cliff on the far side and 20ft deep in areas - I could go upstream and plunk into that deeper water but I was watching your videos on Twitching/Jigging for Chinook which looks to cover deep water nicely. Long story long, 😂..... If you had to pick a setup for super deep medium (at best) to slower moving water, where i absolutely have known for years these Chinook hold up in, just couldn't ever get down to them. What is the most effective set-up for not many fish and deep water?? I'm trying to get my mother a chinook as its been on her bucket list forever and she has never hooked up. I plan on taking Float with bait, (bait was just recently allowed on this river) drift set up, potentially a plunk set up, and obviously the spinners and spoons, but coming from you guys that would mean a lot. Appreciate you and absolutely love your content!!! 🐟 🎣

[@JRFROMWBC]

That's weird-looking Kool-Aid bottle. But good for thinning out.

[@BilboSandbaggins]

When smoking should you scale it first?

[@charlescook94]

Wait a minute cameron was nice to clint?

[@AddictedFishing]

😂😂

[@BilboSandbaggins]

Can I use beads to catch springers in small rivers?

[@scottrouwhorst881]

Nice

[@pastepotthot701]

Are you guys working with Medford knives? I know you probably won’t kiss and tell but thought I would ask.

[@AddictedFishing]

No

[@Gurt_Outdoors]

What temp do you get the smoker ?

[@bryanlevesque1012]

Do you have a peppered recipe?

[@AddictedFishing]

I think Marlin had a recipe on the channel where he uses a lot of pepper.

[@Goats22]

i'm with cam, chinook are the best for hot smoking.

[@liyinchong4493]

🥰🥰🥰

[@rodtalley1532]

I'm trying to think of a single good reason to not divulge what steel and tempering/Rockwell HRC you have on your new knife. If it really is a premium steel, why not highlight it? Why would anyone pay a premium price for unknown quality?

[@dennismcneal7301]

Foil on the drip tray makes for easier cleanup 🐟🔨

[@mikejohnson7757]

nott saying the steel is bad selling point lol