I have been smoking Atlantic salmon for about 15 years cold and hot but I understand that the smoked salmon strips that come from AK is great so I thought I would ask the experts if they would mind sharing the recipe. Farm raised Atlantic salmon is the only salmon that I have access to and its very oily I am not sure if this will affect the end product or not. Thanks

oily is good !

I smoke the greasy bellies and give away the rest. The bellies are sooo good. Sorry I can't give you any advice on strips though. It might suprise you to find that a lot of folks smoke their strips with old punky cottonwood. I'd like to hear some details too.

I smoke our very oily kings,we cut then down the back on the line that runs up and down the fish and only use the backs, these bellies are so oily they just wont dry and will drip for ever. most here will only make strips out of Kings

its no secret recipee just cut them thin and dip in salt water and hang for two days on the rack to seal the outside then into the smoke house and smoke, I use cotton wood mixed with dry alder to smoke,it takes about two weeks or more till they are dry.

Man, that looks great. Everything is better smoked. Thanks

Like Jeff said not much too it we do a 20 min. soak in salt water for ours. Hang in the drying rack for 1-3 days depending on weather and then into the smoke house they go. No alder on ours only green cotton wood

It would be grand to post pics of a smokehouse full of strips butttt, a bear wiped out the smokehouse and the fish on a noisey nite before I got home from the Bay.

Needless to say we will use our ADF&G 525 tags to the max this yr again!

Thats a Bummer WR..feed em some lead for dessert.

I have smoked the Yukon Kings and they are the oiliest in the world. And my absolute favorite part is the bellies strips. I will take those over anything else anytime. I find that I need to just cut them thinner. But on a cold trapline there is nothing better than a oil filled strip in the mouth.
I look for the ones with the golden skin.
I do a 10 min soak in a saturated salt solution. Then dip in Yoshida gourmet sauce for a touch of flavor and sweetness. Then hang. I cut my strips quite a bit thinner than most on the yukon.
Something else I have found that really enhances the final product is
1. I scale all of them well. I don't like scales and while doing this you take a large percentage of the slime off the fish.
I am also going to try the vinegar trick for removing slime on strip fish. I have tried it and does a good job.

I taught the superintendent here in St Mary's and he is now producing some of the absolute best strips on the Yukon in my opinion. He is meticulous and you can taste the difference. I helped him put away his last bellies last night and I now have my stash for trapping season. OH YA
We did this joint effort two years ago.
I smoke with Alder.

My mouth is watering looking at those strips! What an awesome trapline snack!

SALIVATION!

Thanks all. I have 30 lbs of skin on scale off fillets coming tomorrow. I will let you know how I make out.

Scalloper I like the string ties. It keeps spoilage down. More time consuming for sure but makes every bite as good as the first. A slip knot on each end.

looks gooodddd

So you guys are only using the back strap or loin off the salmon ? Some of the photo appear to be strips cut out of fliets ?

And no soaking in brine for 24 hours ?

Family, nice looking smoke house great idea.

Great photos guys, and they look perfect.

Thank you Otterman.

I am going to have to try this method. But I need a large smoker a smoke shack to do what I see in the photos.

It's a lot of work so if you only have access to marginal fish it may not be worth it. Better if you just move

Its real easy to over salt your strips..you have been warned