Our annual trip to the Chitina area to fish the Copper River for our Sockeye Red and King Salmon. This type of fishery that Alaska allows its residents to harvest in this kind of way is an amazing thing to be a part of. This is less sport fishing and more filling your freezer for the year. A lot of people who live in more remote places of Alaska (then we do) depend on this to help get through the long winters. Some use it for their dog teams and some use to share, barter and trade.
It’s an amazing experience that I wanted to share with you guys and gals. Hope you enjoy!

Giveaway ends 7/31/2021 to those who know. Winners are Cosmic Creations, Mark Reed, K.L., 47vulcanride timmer and mike smith! Please send me an email. Thanks!! [email protected]

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Starting 11/15/2023 I will be uploading weekly behind the scenes to Patreon. A Vlog of sorts of my woodworking and Alaska life.

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Website: https://www.krisdevo.com/

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DeVo's WoodCraft
11471 Business BLVD, Unit 773503
Eagle River, AK 99577
USA

VacMaster Chamber Vacuum Sealer https://amzn.to/2SKqvPz


Kris DeVo’s Smoked Salmon

Recipe is for 10 Salmon or 20 full fillets

10 cups soy sauce
10 cups water
10 cups brown sugar
1 orange zested
1 head of garlic minced
10-15 quarter size pieces of fresh ginger
1/3 to 1/2 a cup of Simply Asia sweet ginger garlic seasoning (optional)
Mix together well and brine Salmon for 8-12 hours. Keep the fish in the brine in a cooler of ice or in the fridge. Can substitute some water for ice when placing in the cooler as well.
Pull salmon out of the brine and pat dry or rinse with cold water. Both work well but I prefer to rinse and pat dry. Place salmon in a cool place to let the surface dry and glaze over. 3-6 hours. You will see a shiny sticky surface when it is ready for the smoker. Smoke with your choice of smoker and wood. I use charcoal, cherry and apple wood. Make sure charcoal is up to temp and fired off before putting in the smoker.
1 hour at 120-140 degrees with light smoke
Then smoke at 140 to 160 with medium to full smoke for 2 hours
If canning then you can go to the canner from here.
If not canning finish smoking at 165-175 for around 1 to 2 hours till done. Basting with maple syrup or something of your choice helps if you are not canning and going for a finished product.

Kris DeVo’s Canned Salmon
Follow smoked salmon recipe. Skip the last step of smoking at 165-175 until done if canning.
For each 1/2 Pint jar:
1 Garlic clove
1-2 slices of Jalapeno and or 1-2 slices of habanero (remove the seeds on the habanero). 1 slice of jalapeno adds lots of flavor but is not really spicy at all. I add a thick slice of jalapeno and 2 good slices of habanero for a medium spice level.
1 dash of peanut oil (or olive oil)
Peel the skin off the salmon and debone only the large bones in the thin sides of the belly. The smaller Y bones will become so soft you won’t know they are there.
Add salmon into the jar in the largest pieces as possible and stuff firmly till salmon wants to fall apart.
Leave 1/2” head space in the jar.
Get canner going to full steam for 10 minutes. Place the bobble weight at #10LBs and let canner build to 10psi. Then let run at 10 psi for 100 minutes. Turn off heat and let cool till no pressure is left and remove jars. Let cool and enjoy! .