Stonewall Cold-Smoked Salmon Strips

Let's Cook

1. Step 1.

   Clean the whole wild salmon. While filleting, keep each side attached to the tail. If using kings or large chums, thin the fillets to about 1 inch thick. Reserve the trimmed flesh for canning or freezing.

2. Step 2.

   Hold on to the tail and cut the fillets lengthwise into ½-inch strips. The strips can be thinner but not thicker, or they will not cure and dry out properly. Cut the strips from the tail (which can be discarded, composted, or used for stock).

3. Step 3.

   In a large clean plastic tote or bucket, make a salt brine with a ratio of 1 cup of kosher salt for every gallon of water. Place the salmon strips into the salt brine for 12 minutes, stirring every 4 minutes to ensure even brining. The strips will firm up.

4. Step 4.

   Remove the strips from the brine but do not rinse. Place the strips in a slotted basket to drain for 10 minutes.

5. Step 5.

   Put the drained strips in a clean container and add dark brown sugar—about 3 cups sugar per 2½ gallons salmon strips. Using clean hands, spread the sugar onto the strips. The sugar will dissolve and create a sticky glaze.

6. Step 6.

   Cut twine into 1-foot lengths. Tie a salmon strip onto each end by securing the twine about 2 inches from the end of each strip. Tie it tight enough so the twine is slightly biting into the salmon flesh, but not so tight that the strip will fall off.

7. Step 7.

   Place newspaper or cardboard on the smokehouse floor to catch any fallen strips. Hang the strips in the smokehouse or another fly-free space with good air circulation so the flesh dries to the touch. If weather is windy and sunny, open side vents; alternatively, use a garage with fans.

8. Step 8.

   Air-dry the strips until a pellicle (tacky outer layer) forms, then transfer the strips to the smoker. Space the strips over the racks strung across the eaves, separating them by a couple of inches to ensure proper air and smoke circulation.

9. Step 9.

   Cut cottonwood to the length of the stove and keep a pile close by. Fill a couple of five-gallon buckets with water and soak pieces of cottonwood until needed for smoking.

10. Step 10.

    Get a small dry fire going with the smokehouse sides open. Ensure there are good coals, then add three to four pieces of wet cottonwood. Close up the smoker and let it smoke. Keep the fire gently stoked throughout the day, checking that there is always gentle smoke coming off it.

11. Step 11.

    During the first few days of smoking, work through the salmon strips every day. Separate any that may be sticking together, or move them around in the smoker so they get equal smoke exposure. The smoking process may take from one to two weeks, depending on weather, salmon species, and strip thickness.

12. Step 12.

    When the salmon is no longer raw in the middle and the strips are stiff, remove them from the racks and cut off the twine. The tied ends make great snacks or dog treats.

13. Step 13.

    Cut the strips into desired lengths and store in vacuum-packed bags in the freezer. If vacuum-packed, the smoked salmon will last for up to a year in the freezer.