Deliciously Sticky Smoked & Candied Alaskan Salmon
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- Опубліковано 20 сер 2024
- Salmon fishing season is full swing in Alaska. We prepare freshly caught Sockeye salmon for the smoker by brining the fillets in sugar and salt for 48 hours, followed by air drying for 24 hours, then transfer the salmon to our pallet smoker. While smoking, the salmon pieces are coated several times with a glaze composed of cowboy candy and spruce tip syrup over the next 4 hours. The result, deliciously sticky and salty candied salmon. The salmon can be enjoyed fresh or vacuum sealed and frozen for a later date.
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- Eric & Arielle Illia
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I almost drowned from my mouth watering watching this.
I hope that your pure joy in what you're doing lasts for a lifetime. You two are truly blessed to have each other. Thank you for sharing so much with us.
Perfect pose with Bandit and the Cranes. The candied salmon was beautiful.
I don't usually comment on your videos cuz I'm watching from the Smart T.V. but you guys are the biggest overachievers on UA-cam. The things you've tried/accomplished continue to amaze me month after month. It's almost as if this is your second time around on this earth and you've decided to waste no time and TRY EVERYTHING and LEARN EVERYTHING you can - incredible!
Bandits Pond is coming along well, looks huge already.
He is digging slowly to not disturb the cranes, lolz
I have noticed he like to dig every video.
@@Flowergurl2000 Po
Po
P
When we lived in Ak., we smoked our salmon with a syrup/brown sugar glaze. Painted it on every hour or so. It's delicious. And we used the cheap type of syrup! This video brought back find memories! Thank you.
Looks delicious. You mentioned wanting "more candy" or "more sugar". Try just demerara brown sugar and salt 4:1 or 5:1 sugar to salt ratio. I find the demerara gives a darker, more molasses type of taste that really shines through the smoke.
Why not just add some molasses then?
@@ARSENICKMUSIC Definitely not needed, you want a dry brine, the salt draws out the moisture, the sugar mixes w/ that moisture and creates the syrup brine which soaks back in.
You so need to built a outdoor summer kitchen that is screened. Love your vids. Look forward to watching every one you put out.
another ak fisher here. try stabbing the skin side with the knife tip all over and then fork the meat side. allows more penetration of whatever brine you are using.
i also dip into lemon juice before coating in the brine. helps flake the meat when your dealing with thicker fillets like keni or copper river reds.
Always a smile on my face when I see my favorite Alaska youtubers.
You got that right.
We usually rinse off the brine and add the glaze so you can control the taste better but it sounds like you guys did great!
Rubbing the eggs on skeins is the best way I have found for separating them. A 3/8- 1/2 nylon mesh stretched out over a bucket lid and tensioned tight works great. For the brine dissolve as much salt as you can in your volume of super cold water to the point where you can’t dissolve any more. Rinse your eggs in a few rinses of fresh water then drop in the brine and vigorously mix by hand for one minute. Works for me every time. Great video, thanks for sharing!
That was very interesting! Well done guys 👍
Hey Mark, love your channel, cool to see you here!
I love both yours and this channel!
*wave* G’day, Mark!
Enjoying that new wi-fi eh mate? Cheers Mark!
Hey love ur vid too
This is the closest I have come to eating my tablet. I have had candied salmon a few times, and it is unbelievably good. Well worth the effort.
Dude, I was watching them butchering a moose the other day and I was actively eating and it just made me even more hungry. LOL! I could almost smell and taste this and I've never even had candied salmon before.😅
That shiny red colour on that smoked salmon looked amazing! You guys put so much time and effort in your food. That process was long but was so worth it! Loved the fishing video also.
Whatever.... Every time I watch you folks, you're eating something yummy... you have the best diet ever. Thanks for sharing.
You two have great chemistry.
Bandit is just out there living his best life👍🏽
In Florida, we build outdoor screen rooms to get some relief from clouds of skeeters and other bugs. You can take the screen cloth off in the winter months. Might be needed at the lake cabin. I hate bugs. Bob
Bob, are you in Nevada or Florida? PLEASE CONFRIM
Love your show’s..we are retired Alaskans.. from the Fairbanks area...built a log home...moved back to Arkansas...the Smart family
Great job! Thank you. You guys are "real"...I hate slickly high production videos...you guys are great....thanks again!
I’m one of those weird people who don’t like Salmon but that looks outrageously delicious. The cranes are so majestic looking and I loved the shot with Bandit playing in the water with them in the background. I’m ready to see a garden video please. ❤️🥰
I've always liked smoked salmon and Gravlax, but not "fresh salmon" until I caught my own and had then in the frying pan and on the table in 30-45 minutes from them swimming, it is a game changer.
I’m one of those weird people, too, Kathryn. But I’m envious of how much people enjoy it. I agree, this looks delicious and I found myself looking at the color and texture thinking 🤔🤔🤔 hmmm I think I could do a salty sweet filet, now IF ONLY I COULD GET MY HANDS ON IT. I’d even share with Bandit and Pepper, their mouths were watering too.
For the best smoke on fish you guys should use straight wood. No bark. There’s lots of toxins in the black smoke that birch bark puts off. The best hardwood you guys can use on fish is Alder if it’s available to you. Make sure it’s peeled! Never use natural wood with the bark on it. Great video!!
What if I am using unnatural wood with the bark on it?
Lol
The poor Indians and settlers they didn't know anything pretty sure the Prarie scooners carried meat in salt barrels. Pretty sure American Indians didn't look for alder and I think they used a lot of dried meats maybe even invented maple syrup somewhere along the line.
@@robertfandel9442 they dried meat in open air. I’m also pretty sure they taught settlers to peel the bark off of any hardwood that was used in the smoking process. Why not troll somewhere else. Birch bark is toxic.
@@Takman74 Would you take the bark off apple wood?
I cannot eat fish, but my family loves it. My parents especially would go nuts for this candied salmon. Enjoy!
You know what you do with those eggs? Roll whole sprigs of rosemary, thyme or other aromatic herb in them to cover all the leaves, then air dry them. When dried, pick up from stem and eat! They are very crunchy and extremely tasty snacks. Also very healthy!
Oh wow … so very interesting and informative … my mouth is so watering right now
… you two are so well versed in everything you do from growing veg , looking after your animals , fishing and and and … (not forgetting your knowledge of your environment) but then you know how to preserve and cook it AND aware of what nutrition you need and the nutritional value of your food … very special acquired skills … I admire the quality of life you have, through hard work , carved out for yourselves … 😘🙏☘️
The only channel that features food prep and cooking that I look forward to watching. 👍 Good job guys 😁
I sooo respect all of the true hard work you both do. Watching u fish.. salmon. The hiking.. the cleaning of what, 27 fish... the smoking.. making chum for your dogs...
Im sitting here in Philly thinking... I can't afford expensive salmon.... but its so easy for us to go buy food.
The reward we city ppl miss out on...True fresh fish... I love watching your videos. Thank you. I am disabled.. well didn't used to be. Worked 40yrs in ERs, ICU & OR.
AS a young adult I watched that video...(gotta find the name...) Richard Louis Proenneke.. (sp?)).
I swor i was going to live like he did when I could retire. (Only thing I knew I would need a one room cabin already built. I didn't think I could do it alone)
Anyway...due to my now physical limitations... im living life through you two young kids.
Please don't ever stop... and a sincere thank you. May God always bless & be with you both...
Hi guys, I have been watching you for a while. Cool content. I am leaving in Sakhalin myself, basically a neighbor to Alaska 😀 Wanted to give you an advice on how to make caviar as the way you do it you loose probably 50% of eggs. Try using badminton rocket to remove the membrane, slowly and softly rolling caviar through it. You will be surprised by the quality and quantity of caviar. Also in Sakhalin we do so called “5 minutes” caviar. It’s a caviar you can eat right away. You pour hot salted water into the bowl with fresh caviar for a couple minutes. And it helps to remove the membrane really quick, membrane shrinks in a hot water and removes easily. Then you get a second round of hot salted water for another minute or so and here up you go, you can eat it right away. Try it for salt during the process to not oversalt it. Good luck and all the best!
Seeing your videos pop up on our notifications always makes us smile. Sending hugs and love to y'all!
That fish looks great. Rip up an old shirt and tie some strips to a stick for a cheap mop. Use that to baste the fish without having to crawl into your smoker.
It seems like you would lose a lot more of the glaze that way. I was thinking a removable rack could be an option. Even just something like their air drying rack could sit on top of the existing rack. Then that could slide out, glaze quickly, and get the whole tray back in the smoker. You would lose some heat, but perhaps less than what's lost while the smoker is wide open (and would end up with way fewer particulates in your eyes).
My dog's favorite treat of all time is smoked salmon skin. She gets lots of it too! You did a great job with brining and smoking those fish. Enjoy!
Whenever I’m having a bad day I watch your videos, they are just so calm and comforting. Thank you for that!
Rig up the rack in the smoker so you can slide it in snd out like a drawer
I was thinking the same thing.
Or a long handled brush...
commented the same, then saw your comment lol
Yay!! I was needing a dose of y’all!
Me, too!
I get so excited when I see they posted a new video 😂
@FeFeLaRoux Can not get enough of them! They make my day!!
At the last part of this segment , you were talking about preserving in the freezer to make it lase. I noticed you grow your own celery. You can dehydrate your celery, powder it, and apply it to your preserved meats. here is what happens. A lot of people use nitrates to cause their preserved meats to last longer. Home dryed celery salt when mixed into your meat preserving compound will turn into a natural sodium nitrate thereby causing your meat product to stabilize for longer shelf life with or without having a need for electrical storage. Again, I greatly enjoyed the video you shared and I wish I could be there. Thanks again
I am salivating at the thought, happily i have some store brought smoked cured salmon in the fridge, i love it on french bread with avocado and a squeeze of lemon and dill
I imagine, with the amount of time you two put into your food, it must be a rewarding feeling each meal. Thanks for another great video.
I started rubbing me eyes I think I smelled the smoke! The fished looked amazing! Go team Alaska
The big birds are great. The biggest we get are Swan's and when they get up they look majestic.
With hard work you two are 'Living the Dream', I'm so happy for you!
Eric , I recommend you rinse the dry brine reds.
Otherwise you will get a very hard fish when all that sugar carmelizes.
My gramma always made kippered and smoked salmon and it was ALWAYS the treat of choice. She used quart sized jars and we would always run our eyes across the pantry shelves to see if there were plenty left that we could ask her to open on holidays or in summer... even the cat loved the canning liquid! What was the most fun ( and satisfying) tho was catching our own salmon as youngsters and helping with the whole process so we could take our own jars home... have you tried salmon slathered in garlic pepper lemon aoli/ mayo wrapped up and cooked in the oven ? Thats real good also. Love this video for the memories it brought back not just the reminder on how to prep and smoke. Thanks.
Fantastic. Thank you so much for that👏
I love your comment, and how it was when you were young and how your family traditions are. Salmon is just so yummy and u can do so many things with it, never gets old for me idk if it’s because im a true born bread & reside Alaskan Or that I just happen too love salmon either way I’ll take it lol 💙
Best salmon recipe. Wet brine of captain Morgan’s rum, honey, brown sugar and lemon juice. Marinade in fridge for a day. Next, bourbon dry rub. smoke and enjoy
I love salmon but I confess - I've never had fresh caught salmon. Tasting one like you made is on my bucket list.
man, the difference between this and "wild" caught salmon at whole foods is like night and day.
isnt this wild caught? just prepared differently
@@SeanMootrey Ya thats what i'm saying, is that his Salmon looks healthier.
I’ve never tasted candied salmon, or their roe. Looks yummy.
I don't hunt and I don't fish, but man oh man I enjoy watching the processes that the two of you use when you are processing your catch and kill. Very cool to watch the salmon go from fresh to smoked and candied, and like I said I don't eat fish, but I bet it is tasty. Thanks for sharing this with us.
I admire your restraint. My hunger increased as I watched this and would likely have eaten until I made myself sick!!!
Love watching your stories.
I hope the sandhill cranes are nesting nearby. The chicks look nothing like the parents. they are a beautiful fluffy butterscotch color
In wooded areas, on a still day, they sound like a horror movie soundtrack.
Rib eye of the sky
@@joshfoxtrot4035 That's what they say, but I can't shoot them where I live, so I don't know.
@@joshfoxtrot4035 they are delicious. I hope I get a tag this year
I love love love how you use what is local to you and what you have to make something amazing!
1 MILLION SUBSCRIBERS IS WHAT YOU TWO DESERVE!!! YOU NEVER CEASE TO AMAZE ME!!!! MANY BLESSINGS 💖
Love the way you went from “this is not at all worth it” to “ try this guys” In three years with the roe 🥰
If you deep fry the eggs in the membrane UNTIL CRUNCHY you WILL LOSE YOUR MIND it’s so good!!!! ❤️❤️❤️❤️❤️❤️
This is one of those when you come to the local fish shop and say, "Wow! I would love some of those!", and then you see the price tag and then you just go for some regular smoked mackerel instead :P
Final product JUST GREAT 👍👍👍
Another year or 2 and that dog will have finished the pond. Is fun to see the excavation effort every summer.
Awesome video!! I love when you guys use the smoker (soo envious!), the caviar, the cranes and Bandit, just an all-around fantastic video! Thanks for sharing all your super hard work... (people forget the time it takes to not just do the work, but to shoot, edit, upload, etc, as well!)... your efforts are not lost on us :)
🤔 I make my salmon sort of like this. I put herbs in the dry rub. But, I was taught to rinse the salmon off after to soak, and then dry. I forgo to rinse once and the family wasn't happy with me...lol
Yummmmmm, if you kids haven't thought of a recipe book, you should, seriously! 😋😋😋😋😋
I just adore those cranes! They’re just the coolest! And I’m thrilled to see he’s found himself a mate & decided to bring her on by for some fine dining at Ariel’s chicken feed buffet 😁. And Bandit is such an awesome dude just continuing to excavate his pond & not chasing them away..then again he’s also remarkably kind to the chickens & cat too so I don’t know why I was even surprised! Awesome video! ☺️
Hey, that candied salmon looks real good Eric. Never had it!
And the caviar Arielle that you prepare just simply is soooo tempting… I’m gonna have to drop in for a try…
You are both fantastic!!!
Keep making videos. My life sparkles when I have a new one to watch…all that smoke, I can almost smell it ❤️
It looks like you could use a long-handled sop mop like they use in southern bbq
Lots of work just to provide daily food. Learn so much from you guys. Such inspiration.
Looks great. I use salt and brown sugar when i smoke salmon and only air dry it for two hours. The last 20 minutes on the smoker i add honey... so good!
Awww. So sweet when Ariel said ‘are we not sharing one’. I love the relationship you guys have. When are we going to see babies?? lol x
Oh god! Realised I should like your Mother. lol x
Man, those flies really wanted a cut of that salmon. I don't think I've ever empathized with a fly before.
You can try just putting some salt, and red chilli powder and stir fry the eggs with the sack on slow flame and eat them (we in India do that)
Your set up reminds me of the days when my uncle would come back from weeks long trip in Alaska with all this amazing salmon and then he had gone to Mexico as well and caught tuna. Then he’s just cleaning all that fish at my house with all these huge coolers waiting for the fish to be cleaned. Some of the best tasting fish I’ve ever had.
Swim goggles my friend works wonders when working in the smoker.
I hope Bo is dong okay. I missed seeing the old man today.
Old man was sleeping inside :)
@@SimpleLivingAlaska aren’t the dogs the same age?
The whole process of fishing and smoking, packing, very nice.
The color is just beautiful.
Great job guys!
OMG!!!! i want some! That totally looks amazing....if i were younger i would definitely live off the land and hunt & fish and persevere my food....i use to do a lot of gardening and canning but now it's just me so i don't just to much work for 1 person and i truly do miss all the fresh meat and veggies...enjoy your life as time goes by so fast
I just stumbled across your videos and have enjoyed the ones I’ve watched so far! I also want to compliment you both on how thorough you are in the different steps you took and the amount of ingredients you use, definitely helps the rookies learn, excellent videos. Look forward to watching more.
What a fun video!… I love watching you guys process all of the different food adventures you get into!… Totally informative and fun… The smoked salmon looks so amazing and I love the fact that you process your own caviar!.. so happy the cranes have chosen your property as part of their migration path …❤️❤️
They look very organize to, I like the place it's clean and their explanation is clear, hey guys I love you two, do not stop making these videos if this makes you happy. High 5
Excellent looking Salmon! When we were younger, we would enjoy fishing and smoking fish. I enjoy the vicarious thrill I get watching you two :).
Thumb's up from Vermont U.S.A ! Maple Salmon OMG !
Maple salmon is my favorite!
Those salmon filets look incredible! Wow 👏
I'm not a salmon guy but I damn would be for that
My favourite Christmas treat…candied salmon!❤️
Looking at Eric struggling to glaze the salmon in that smoker I’d suggest an easy improvement for your smoker: make two 1x4’s on either side from front to back and make that rack exact fitting so you can slide it out. You can put a shovel or stick at the front for support. No more (less at least) teary eyes! The recipe looked verrry tasty!
Just tape the basting brush to a long stick at a 90 degree angle.
Note to self: brush on first coat of glaze prior to adding birch smoke. LOL!
I usually skin the fish for candied salmon, then cut it into 1" strips. I use 1 qrt water, 2 cups white, 2 cups brown sugar, 1/8 cup salt, garlic powder and Worcestershire sauce to taste and 2 capfuls of orange extract. It ends up the consistency of a syrup. I make as much of this mixture as needed, and soak overnight in the fridge or cool spot, stirring the fish now and then, pat dry and let sit for an hour, then hot smoke with a little chief smoker using alder chips only.
Use 4 pans of chips (4 hours), then just let it finish cooking until it is about like jerky. You will not be able to stop eating this. This makes the best candied salmon you will ever taste. Not salty, but sweet. They call this s-q-u-a-w candy in my neck of the woods.
As always, love your videos 📸 and your teaching.. Love the salmon caviar on a Onion and or Garlic bagel with cream cheese. Thanks for sharing ❤
Looks like a bit of a process, but like anything worth doing is well worth it. Take care Eric & Arielle ... the Sandhill cranes are pretty cool.
I’ve heard that Irish spring soap works wonders for getting rid of flies!
Do you just set out a bar, or how? Having lots of them this year!
That’s what I’ve seen! Someone hung a bar in a netted bag on the top of their porch and another person just put a bar on each side of their front door
I saw a video that said mice don't like the smell of Irish Spring either. I don't know if it's true. My guess is they don't like any strong smells.
I never thought of building a smoker like that. Y’all gave me a good ideal for one.
This vid is awesome, as is your result. I am constantly curing and smoking salmon, all kinds. I cure very similar to yours for 48 hrs to make lox. I do the smoked at 24 hrs, so it's a halfway between raw and that firmed cure. The air drying develops that important texture, but I've never done 24 hrs . Your results are excellent and the salmon itself is outstanding. Sockeye is best, hands down, but on the other end of the spectrum, the fatty atlantic salmon makes great smoked salmon too. The caviar is such a cool additional benefit, every bit as good as the salmon. You guys are doing it right!
You good use a dark molasses that would give it some extra character and flavor.
I would have enjoyed this video a lot more if you could have found it in your hearts to accommodate that poor little doggie's clearly expressed, heartfelt desire for a piece of fish.
Oh my gosh, YES. Thank you. And Pepper, too,
Oh my goodness! I would love to try a piece of your Salmon Candy! Personal preference, I would have rinsed off the cure before smoking and glazing to get rid of some of the salt so you could really taste the Smoked Salmon Candy and make it way more healthy as well! Wish I had some Spruce syrup and cowboy candy to glaze my lox as I smoked it! I'm sure it was as incredible as it sounds! You guys are so blessed to be able to catch, cure, smoke and glaze salmon from start to finish! Well done.
I’ve been smoking salmon over40 yrs and always dry it over night it’s called glazing I prefer alder yours looks awesome and is making my mouth water👍👌
Eric has some balls wearing shorts around that area with the bog and woods, Y'all might not have to eat as much if you wore pants and didn't let the mosquitos drain all you blood. lol
I can tell by her face it's way too salty. Lol 😆 She’s a trooper.
I throughly enjoy your videos. What a wonderful couple you are. ❤️👫
Off topic but a big thank you for your gardening tips. I got a grow light and seed tray warmer mats this year as my seedlings are superb now. Huge tomato, cucumber, zucchini, spinach and beans that I transplanted this year. Big thanks!
You need to rig up a basting “mop” with about a 2’ handle. Keep up the great videos!
That's what I was thinking... a little duct tape and a stick would solve that problem.
When we canned Salmon, we left all the bones in it, as they just make it taste better, great calcium, and the bones are real soft after pressure cooking them!!!
So true
I smoke my salmon in 2 inch steaks wrapped in the skins. The bones make it taste good also
SO WONDERFUL you have the Sandhill Crane pair nesting there! They graze the harvested grain fields here in Oklahoma in early winter. They're how I know winter is near. They constantly warble to each other and I know the HUGE cold front is right behind them. AND they are so HUGE. They stand 4 to 5 feet tall and a flock of them is quite impressive. They're hard to hunt and can weigh 15 lbs up. They're delicious smoked. BUT, they're NOT in season for you guys😝!
Man, that candied salmon looked great! Sustainability....you guys are the masters!❤
YES! I love living my life vicariously thru you two.....