Thanks to Cabela's building a new store in Anchorage, Alaska I was able to get my C/S SM 025 shipped free in-store pick-up. I had to order my cold-smoke baffle direct from manufacturer since Cabela's doesn't stock it yet. I wanted to produce Russian River sockeye salmon strips with the consistency of Tustumena Smokehouse [$28 per pound!] near Kasilof, Alaska so began the experiment. To keep things simple I've been using Hi Mountain's Gourmet Fish Brine and soak strips in refrigerator overnight. I use cottonwood like the natives and opted to season the wood from last fall trough winter. Since cold smoking involves such low temperature, I use a scout ax to shave chips which smoke nicely starting around 50 degrees. That's right folks, morning temps here in Alaska are low-mid 40's this time of year. Based on ambient temperature and humidity I've found somewhere in the neighborhood of 38 hours produces the consistency I'm looking for. You'll know it's right when it's not too dried out and pieces stick down in your teeth and you need to use floss to get them out. I have some nice pictures but can;'t seem to get them compressed with the new Window's 8 though I've selected compress under advanced settings. Hopefully this post might help some folks who have a similar addiction native-style strips too. Enjoy!
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