How We Built a Smokehouse in 15 Minutes (Start to Finish) | Wild Alaskan Salmon Jerky

We 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 & Chris 0:00-0:18 - Intro 0:18-0:56 - Framing the Floor 0:56-3:53 - Framing the Walls & Roof 3:35-5:13 - Siding & Roof Sheathing 5:13 -8:32 - Finishing the Inside 8:32-9:19 - Adding Doors 9:19-9:46 - Milling the Battens 9:46-10:11 - Finishing the Board & Batten Siding 10:11-12:24 - Metal Roofing 12:24-13:14 - Final Touches 13:14-15:54 - First Smoke Test 15:54-19:30 - Salmon Jerky Brine & Drying 19:30-21:46 - Cold Smoking 21:46-23:23 - Dehydrating & Packaging 23:23-24:32 - Outro Salmon Jerky Slice 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 (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: northtoalaska.kenai@gmail.com Follow us on Facebook: facebook.com/northtoalaska2022 Shop Coffee (we can only ship within the US at this time): https://northtoalaskakenai.com/ Music: Aesthetic Echoes in Motion/Rebecca Mardal/Courtesy of www.epidemicsound.com We are affiliated with the Amazon Associates Program. If 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: https://amzn.to/4p7n7sN Stainless Steel Trays: https://amzn.to/4eOfWlI Smoker Air Vent: https://amzn.to/4aETjh3 #alaska #smokehouse #salmon