Had some fresh Sockeye the other day so decided it was time for some smoked salmon. Used Kummoks basic brine with a few adjustments. Also as you can see I just quartered the fish, I also cut a strip of skin off the back to allow better brine penetration. Result is below, very good!
(http://i994.photobucket.com/albums/af70/BretRobin/IMG_0185.jpg)
That looks great SS.
Looks good SS. Does the skin come out crispy? Do you eat the skin or take it off?
I'm hesitant to experiment with it because it runs $17.99/Lb here and I'd hate to ruin it
Thanks FL, ArnieM. I would call the skin rubbery rather than crispy and I do not eat it. The finished product comes off the skin and bone easily. The skin helps hold everything together during the brining and smoking process and also helps to keep things moist while in the smoker. In my opinion. For the record I usually don't smoke sockeye, I prefer other salmon for smoking. This one was a gift from a friend and I already had some salmon so into the smoker. It turned out nicely, mild, moist and not too salty or sugary.