Smoking and Canning Salmon to Feed Us Through Alaska's Winter

We harvested 35 wild Alaskan sockeye salmon to stock our pantry and preserve for the winter. In this video, we process our entire harvest by fileting and brining then cold smoking all day in the smokehouse. We vacuum seal some of the cold-smoked salmon, pressure can the rest and finish off the day by making an incredible homemade smoked salmon dip! Thank you for watching and supporting our channel! Katie and Chris Smoked Salmon Dip 1-2 cans or 1/2 pound of hot smoked or cooked, cold-smoked salmon 1-8 oz package of cream cheese 3 sprigs of dill, finely chopped 3 TBSP of chives, finely chopped 1-2 gloves of garlic, minced 3 TBSP of mayonnaise 1 TBSP of lemon juice Salt & pepper to taste Mix all ingredients and enjoy! Baguette recipe here: https://pin.it/69PxlPr4r Music: Aesthetic Echoes in Motion/Rebecca Mardal Engman/Courtesy of www.epidemicsound.com Slow Sunday/Rebecca Mardal Engman/Courtesy of www.epidemicsound.com Soft Focus/Rebecca Mardal Engman/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: Chamber Vacuum Sealer: https://amzn.to/4xGHZdo Vacuum Seal Bags: https://amzn.to/4xbU2zA