The rich flavor of Alaska smoked salmon has made it a favorite at tables all over. Salmon lovers do not have to wait for the fishing season, since Alaska smoked salmon can be purchased year round.
If you prefer to make your own Alaska smoked salmon, a salmon is needed of course. If it is not possible to obtain a fresh fish for your Alaska smoked salmon, be sure to cure the Alaska smoked salmon a little longer. You will also need a home smoker to make Alaska smoked salmon. Shop around and check out the options available. Look for smokers that can cold smoke as well as hot smoke the Alaska smoked salmon.
A salmon that weighs between eight and ten pounds is ideal for making Alaska smoked salmon. Before smoking the Alaska smoked salmon, the salmon should be cleaned, scaled and filleted. Mix together four parts kosher salt to one part sugar to make the curing mixture for the Alaska smoked salmon. Ten to fourteen pounds of salmon fillets would require about four pounds of salt and one of sugar for curing.
Remove bones from the Alaska smoked salmon fillets and make shallow two inch long cuts about every three inches on the skin side of the fillet. Spray the skin side of the Alaska smoked salmon fillet with water, then sprinkle it with the curing mixture an spray again. Flip the fillet over and repeat on the flesh side. Put the Alaska smoked salmon fillet on a rack and place in the refrigerator. Allow a three pound Alaska smoke salmon fillet to cure for about 18 hours.
Remove the Alaska smoked salmon fillet, rinse off the salt and let it dry for a couple of hours. Place the fillet in the smoker, and follow the smoker's instructions for smoking the fish. Alder, which is abundant in Alaska, is the smoking wood of choice for Alaska smoked salmon.
When the smoking is complete, store the Alaska smoked salmon in the refrigerator for ten hours before eating. Alaska smoked salmon can be wrapped and stored in the refrigerator for up to a week. The Alaska smoked salmon can also be put into freezer bags and kept in the freezer for up to six months.