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Title: Sockeye Salmon
Post by: Keymaster on October 30, 2010, 11:57:37 AM

I got about six pounds of wild Sockeye salmon soaking in a Hi-Mountain Gourmet fish brine. The wife picked it up at Cabelas about six months ago, I have never tried it. I'll start the smokin in the morning ;D
(http://i995.photobucket.com/albums/af75/Keymaster_2010/013-4.jpg)
(http://i995.photobucket.com/albums/af75/Keymaster_2010/014-2.jpg)

Title: Re: Sockeye Salmon
Post by: Quarlow on October 30, 2010, 12:03:54 PM

Let us know how it turns out. I have never used a wet brine but I am going to try Kummok's soon. I have always used a dry brine. Of course it is only dry for awhile and ends upi being basicly a wet brine as the moisture comes out of the fish.

Title: Re: Sockeye Salmon
Post by: KyNola on October 30, 2010, 01:52:07 PM

I've used that very brand several times. It works well. Next time will be using Kummok's because everyone raves about it.

Title: Re: Sockeye Salmon
Post by: Keymaster on October 31, 2010, 11:19:30 AM

After the fish soaked in the brine for about 18 hours, I rinsed it off under cold tap water and patted it dry with paper towels. I place the fish on inverted racks in the garage for 4 hours to glaze. I would have liked to have a longer glaze time but we'll see what happens, it was good and tacky. The fish now is in the smoker ;D
(http://i995.photobucket.com/albums/af75/Keymaster_2010/001-32.jpg)

Title: Re: Sockeye Salmon
Post by: Quarlow on October 31, 2010, 11:31:14 AM

Looks good so far. Got to love smoked salmon.

Title: Re: Sockeye Salmon
Post by: Keymaster on October 31, 2010, 04:59:07 PM

I've had my eye on this little jewel since the beginning of the smoke, it was the smallest piece of the batch and was excellent. I have about another hour to pull the rest of the batch.
(http://i995.photobucket.com/albums/af75/Keymaster_2010/002-33.jpg)
(http://i995.photobucket.com/albums/af75/Keymaster_2010/004-22.jpg)

Title: Re: Sockeye Salmon
Post by: Quarlow on October 31, 2010, 05:07:36 PM

I take mine to a drier state cause that is how we like it, but that is awesome looking. You got to feel good about that. Nice job.

Title: Re: Sockeye Salmon
Post by: Keymaster on October 31, 2010, 06:05:18 PM

All done, 1 hour twenty minutes at 100deg f. One hour and thirty minutes at 140 deg F. and according to the Bradley about 200 deg for four hours or so. About an Hour a Pound I figure, has some nice white butter fat on top but thats the good stuff ;D

(http://i995.photobucket.com/albums/af75/Keymaster_2010/005-16.jpg)

Title: Re: Sockeye Salmon
Post by: Quarlow on October 31, 2010, 06:22:26 PM

That white stuff is referred to around here as the dreaded "Boogers" ;D. It won't kill anyone but some think it not so aesthetically pleasing to the eye. All it means is you brought the temp up fast enough to have some of the fats cook to the surface. Again nice looking fish. Congrats.

Title: Re: Sockeye Salmon
Post by: Keymaster on October 31, 2010, 07:01:29 PM

Thanks for the support Quarlow, next time Ill do Kummoks recipe and make sure I don't have to rush. Life is such a rush , I need to learn to slow down ;D

Title: Re: Sockeye Salmon
Post by: West Coast Kansan on October 31, 2010, 07:41:57 PM

always a treat. the pics look great.

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Fish => Topic started by: Keymaster on October 30, 2010, 11:57:37 AM