happyflowerlady
Survivalist
While the smoked salmon that you can buy at the grocery store is admittedly delicious; it cannot even be compared to the taste of fish that you have smoked yourself. I grew up in a little town in Idaho, on the banks of Lake Pend d'Oreille; which was famous for its smoked blueback, the local name for Kokanee. The Kokanee is a landlocked salmon, and the flavor is incredible! They have a more delicate flavor than a regular Sockeye Salmon, and are just the right size for smoking.
If you are a carpenter; you can build a great little smokehouse. Otherwise, a quick trip to your local Walmart camping section will provide you with a Little Chief electric smoker, and a bag of hickory chips. Unless you are going to be smoking a whole lot of fish, or some really large ones, the Little Chief will do a fine job of smoking your fish. Plus, it is very simple to use.
I forgot to mention that you also need to get a bag of the salt/brown-sugar/spices mix to brine your fish in overnight before you smoke them. You only use a little, so that bag will last forever (practically). Once you have brined them overnight, and have the smoker heated and the hickory chips smoking, you can arrange the fish on the smoking racks, and just let the smoker do its job. I usually refill the hickory chips about once during the smoking procedure. After a bit of practice with the amount of brining, and the smoking times for each species of fish; you will soon be smoking them just like the professionals. Maybe even better.
If you are a carpenter; you can build a great little smokehouse. Otherwise, a quick trip to your local Walmart camping section will provide you with a Little Chief electric smoker, and a bag of hickory chips. Unless you are going to be smoking a whole lot of fish, or some really large ones, the Little Chief will do a fine job of smoking your fish. Plus, it is very simple to use.
I forgot to mention that you also need to get a bag of the salt/brown-sugar/spices mix to brine your fish in overnight before you smoke them. You only use a little, so that bag will last forever (practically). Once you have brined them overnight, and have the smoker heated and the hickory chips smoking, you can arrange the fish on the smoking racks, and just let the smoker do its job. I usually refill the hickory chips about once during the smoking procedure. After a bit of practice with the amount of brining, and the smoking times for each species of fish; you will soon be smoking them just like the professionals. Maybe even better.