Here at the 24/7 Fish Smoking Factory, we’ve been kicking it into high gear. Good fishing means lots of work, but thoughts of mouth-watering, hot-smoked king salmon keep us toiling. And my one, treasured souvenir from Japan, a 10-inch, hand-forged blade crafted from 64 layers of razor-sharp stainless steel and purchased from Masahisa in Tokyo, made quick work of the butchering. Love Japanese steel.
First, a quick round of filleting, followed by cutting into strips and chunks for brining. That’s the better part of five kings, waiting to hit the salt and brown sugar.
After an overnight brine, the chunks dry on smoker racks with a box fan blowing on high for about five hours.
Then into the smoker over a mix of alder and apple chips and it’s time to eat. And start the cycle all over again for the next batch. Oh, those salty, sweet, smoky, oily belly strips! Love this time of year.