Fishing with Rod Discussion Forum

Fishing in British Columbia => General Discussion => Topic started by: Rodney on April 02, 2020, 08:50:12 PM

Title: Traditional salmon smoke house
Post by: Rodney on April 02, 2020, 08:50:12 PM

https://www.youtube.com/watch?v=TaORznF4jt8

Thank you Henry Jack Sr for doing this with us.

So some background story on this. We filmed this last summer, but had planned to do this since a few years ago but never got around to it, which I regret quite a bit. henry's wife had been the person in charge of the smoke house so she was a lot more knowledgable than anyone else on the subject. Unfortunately she passed away a few years ago. From the video, I hope you can get a sense of what salmon mean to Henry.

Title: Re: Traditional salmon smoke house
Post by: bigblockfox on April 02, 2020, 09:35:20 PM

so cool. would like to see a vid on wind drying as well.

i do alot of smoking at home in my shed with my bradley smoker. so far beef tenderloin and sockeye are my favorites

Title: Re: Traditional salmon smoke house
Post by: arimaBOATER on April 02, 2020, 09:46:31 PM

Talk about tasty looking smoked fish.
Henry Jack knows his stuff.

Title: Re: Traditional salmon smoke house
Post by: Fish Assassin on April 02, 2020, 11:13:52 PM

Interesting they didn't brine the fish.

Title: Re: Traditional salmon smoke house
Post by: firstlight on April 05, 2020, 09:32:32 AM

Quote from: bigblockfox on April 02, 2020, 09:35:20 PM

so cool. would like to see a vid on wind drying as well.

i do alot of smoking at home in my shed with my bradley smoker. so far beef tenderloin and sockeye are my favorites

you have to give Bacon a try.
Pork Belly from Costco and the dry bacon cure from Stuffers in Langley.
You wont ever by that store bought stuff once you make your own.

Title: Re: Traditional salmon smoke house
Post by: hammer on April 09, 2020, 07:37:57 PM

Most of the First Nations folks I know don’t brine -whether it’s fish or moose strips.