Smoked sockeye salmon

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atomicsmoke

Master of the Pit
Original poster
OTBS Member
Apr 3, 2014
4,313
1,235
Toronto, Canada
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.
 
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?
 
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
 
Looks Great from here!!!
drool.gif


I could snack on that for days!!!
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Bear
 
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.
 
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.
Hey, Hey, Hey,  I represent that! 
yahoo.gif
  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?
 
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Just because the wife came home last weekend with 35# of fresh King Salmon

Atomic,
Looks like you did a very good job on the fish. What temp were you able to run the gasser at?

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.
 
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