Leave your feedback Share Copy URL https://eevb.net/video/89fpk6VLlac.html Email Facebook Twitter LinkedIn Pinterest Tumblr Share on Facebook Share on Twitter How We Built A Smokehouse In 15 Minutes [K42lcfrmjE5] Health Updated on August 05, 2026 EDT — Published on August 05, 2026 EDT Tag: #Brest Vs Strasbourg, #scotland vs france, #michael jordan, #astros vs redsWe built a beautiful smokehouse out of our fresh sawmilled lumber. Once it's complete, we give it a test run by cold smoking some amazing wild Alaskan salmon jerky. We can't wait to smoke our salmon that we catch this season!Thank you for watching and supporting our channel!Katie & Chris0:00-0:18 - Intro0:18-0:56 - Framing the Floor0:56-3:53 go train - Framing the Walls & Roof 3:35-5:13 - Siding & Roof Sheathing5:13 -8:32 - Finishing the Inside8:32-9:19 - Adding Doors9:19-9:46 - Milling the Battens9:46-10:11 - Finishing the Board & Batten Siding10:11-12:24 - Metal Roofing12:24-13:14 - Final Touches13:14-15:54 - First Smoke Test15:54-19:30 - Salmon Jerky Brine & Drying19:30-21:46 - Cold Smoking 21:46-23:23 - Dehydrating & Packaging23:23-24:32 - OutroSalmon JerkySlice salmon into 1/4 inch strips.Brine 4 parts brown sugar to 1 part salt (make sure salt is Kosher or Canning/Pickling Salt)Add brine to bottom of a plastic or glass container. Add in salmon, making sure to space pieces apart so brine can touch all 4 sides. Add a generous layer of brine on top. Continue layering until you are out of salmon. Top with brine, cover and place in the refrigerator until desired salt/sweetness (we did 6 hours but can be left in up to 24 hours). Remove from brine, rinse and pat dry. Place in a single layer on trays wanda nara (if using a baking tray, make sure there is a cooling rack in between for airflow) and place in refrigerator or in a cool location with a fan blowing on the salmon for several hours, until pellicle forms (note: if drying outside of the refrigerator - make sure it is in a cool location as warm temperatures may cause the salmon to spoil). Add to a cold smoker and smoke below 80 degrees F for desired smoke flavor (we did 8 hours but can smoke anywhere from 2 hours to 24 hours). Salmon can be packaged and frozen for use at this point - however, it is still raw. For jerky, dehydrate at 145-150 degrees F until jerky can bend but not snap. Contact Us:Email: Follow us on Facebook: facebook.com/northtoalaska2022 Shop Coffee (we can only ship within the US at this time): Music: Aesthetic Echoes in Motion/Rebecca Mardal/Courtesy of www.epidemicsound.comWe are affiliated with the Amazon Associates Program. If roblox you choose to make a purchase after clicking on one of the following links, we may receive a commission at no additional cost to you. Thank you for your support!Products in this video:Pellet Smoker Tubes: Stainless Steel Trays: Smoker Air Vent: #alaska #smokehouse #salmon
Tag: #Brest Vs Strasbourg, #scotland vs france, #michael jordan, #astros vs redsWe built a beautiful smokehouse out of our fresh sawmilled lumber. Once it's complete, we give it a test run by cold smoking some amazing wild Alaskan salmon jerky. We can't wait to smoke our salmon that we catch this season!Thank you for watching and supporting our channel!Katie & Chris0:00-0:18 - Intro0:18-0:56 - Framing the Floor0:56-3:53 go train - Framing the Walls & Roof 3:35-5:13 - Siding & Roof Sheathing5:13 -8:32 - Finishing the Inside8:32-9:19 - Adding Doors9:19-9:46 - Milling the Battens9:46-10:11 - Finishing the Board & Batten Siding10:11-12:24 - Metal Roofing12:24-13:14 - Final Touches13:14-15:54 - First Smoke Test15:54-19:30 - Salmon Jerky Brine & Drying19:30-21:46 - Cold Smoking 21:46-23:23 - Dehydrating & Packaging23:23-24:32 - OutroSalmon JerkySlice salmon into 1/4 inch strips.Brine 4 parts brown sugar to 1 part salt (make sure salt is Kosher or Canning/Pickling Salt)Add brine to bottom of a plastic or glass container. Add in salmon, making sure to space pieces apart so brine can touch all 4 sides. Add a generous layer of brine on top. Continue layering until you are out of salmon. Top with brine, cover and place in the refrigerator until desired salt/sweetness (we did 6 hours but can be left in up to 24 hours). Remove from brine, rinse and pat dry. Place in a single layer on trays wanda nara (if using a baking tray, make sure there is a cooling rack in between for airflow) and place in refrigerator or in a cool location with a fan blowing on the salmon for several hours, until pellicle forms (note: if drying outside of the refrigerator - make sure it is in a cool location as warm temperatures may cause the salmon to spoil). Add to a cold smoker and smoke below 80 degrees F for desired smoke flavor (we did 8 hours but can smoke anywhere from 2 hours to 24 hours). Salmon can be packaged and frozen for use at this point - however, it is still raw. For jerky, dehydrate at 145-150 degrees F until jerky can bend but not snap. Contact Us:Email: Follow us on Facebook: facebook.com/northtoalaska2022 Shop Coffee (we can only ship within the US at this time): Music: Aesthetic Echoes in Motion/Rebecca Mardal/Courtesy of www.epidemicsound.comWe are affiliated with the Amazon Associates Program. If roblox you choose to make a purchase after clicking on one of the following links, we may receive a commission at no additional cost to you. Thank you for your support!Products in this video:Pellet Smoker Tubes: Stainless Steel Trays: Smoker Air Vent: #alaska #smokehouse #salmon