Smoked sockeye salmon

Discussion in 'Fish' started by atomicsmoke, Jul 19, 2014.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    My first run of sockeye salmon (Atlantic until now...sockeye is a treat here in the East).

    Dry brine as I learnt here, soaked then left to dry

    In the smoker ...along with some beans

    My propane smoker is not great at controlling low temps....thus the boogers.

    Ready to be enjoyed

    I hope you noticed I got more out of the smoker than I initially started with. It's a miracle.
     
  2. reinhard

    reinhard Master of the Pit OTBS Member

    That had to be a great meal!!! Nice color on those fillets.  Reinhard
     
  3. royjulius

    royjulius Fire Starter

    That is some awesome looking fish. Smoking fish is the reason I wanted to get into this. What's a "dry brine?" And what's on top of your beans, brown sugar?
     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Dry brine is a mixture of salt, sugar and other aromatics (garlic). With no water added. You apply this on fish for a few hours before smoking.

    No sugar on those beans, just oregano, thyme, black pepper, cumin. All belnded in by the time they were finished...something like this
     
  5. knifebld

    knifebld Smoking Fanatic

    Nice job Atomic, those look very tasty!
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great from here!!![​IMG]

    I could snack on that for days!!![​IMG]

    Bear
     
  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Forgot to mention the 2nd most important ingredient in those baked beans
     
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Thank you for the compliments fellows.

    Sockeye is indeed very tasty. Too bad it's so damn expensive. You west coast smoke heads are spoiled.
     
  9. royjulius

    royjulius Fire Starter

    I've never been a huge fan of baked beans, but man those really sound good! All that good stuff in there plus smoke. O yeah.
     
  10. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Hey, Hey, Hey,  I represent that!  [​IMG]   Just because the wife came home last weekend with 35# of fresh King Salmon that she caught, doesn't mean I'm spoiled...........yeah right!

    Atomic,

    Looks like you did a very good job on the fish. What temp were you able to run the gasser at?
     
    Last edited: Jul 22, 2014
  11. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Yep...rub some salt over that wound.

    I was aiming to start under 150, but with the temps outside (hot) even with ice in the water pan I couldn't stay that low - so I got boogers.
     
    Last edited: Jul 22, 2014

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