Cutting Dryfish With yukonjeff
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Published 2014-06-26
All Comments (15)
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I love watching all Alaskan show, its a really rewarding lifestyle. Thanks for sharing 👍
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Good stuff
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looks good maybe someday i might get a chance to try in .
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Great video Jeff. I lived in Alaska as a kid and smoked salmon is the best tasting food ever created. Thanks for sharing your technique for prepping and smoking. Do you use the same technique for all species of salmon? Scott
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Very interesting. I like the little pull there to stretch it. thanks
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well im coming up to the yukon to salmon fish as soon as im done work, im scared i may like it so much there i may never wanna move back to saskatchewan :) good video jeff, i can wait to eat salmon raw, smoked, baked, jarred, fried, poached, and of coarse i wanna do a traditional debone method with my hands to keep almost all the meat then slowly cook that over a fire and just kick back and talk and catch up with my family up there.
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Nice thanks for sharing
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Very interesting process. Is there any reason to make dryfish these days instead of just putting them in the freezer? Do you just prefer the taste?
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Just for curiosity... How strong is your salt brine? How much water how much salt? Been working with "standardising" my fish salting technics for stable quality :) Haven't tried that kind of dipping yet.
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That's a long time of smoke for the fish. Giving them smoke only daytime/part time or day and night? My cold smoke salmon sounds lame when compared, I need to buy the fish, only one or two days of smoke mainly for the flavour, long time storing only in a freezer :) So far we've been having a cool summer, would be good weather for cold smoking :)
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Samuel brought us some half smoked char from Herschel Island. cooked it for supper
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They seem to have changed the name of chums many times and I have to say from my experiences with it as table fare I see why they keep changing the name.
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HOW MUCH SALT
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What a butcher this bloke is so wasteful
