or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › Smoked sockeye salmon
New Posts  All Forums:Forum Nav:

Smoked sockeye salmon

post #1 of 11
Thread Starter 
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.
post #2 of 11

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

post #3 of 11

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?

post #4 of 11
Thread Starter 
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
post #5 of 11

Nice job Atomic, those look very tasty!

post #6 of 11

Looks Great from here!!!:drool

 

I could snack on that for days!!!Thumbs Up

 

Bear

post #7 of 11
Thread Starter 
Forgot to mention the 2nd most important ingredient in those baked beans
post #8 of 11
Thread Starter 
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.
post #9 of 11

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.

post #10 of 11
Quote:
Originally Posted by atomicsmoke View Post

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:  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?

post #11 of 11
Thread Starter 
Quote:
Originally Posted by cmayna View Post

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.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Fish
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › Smoked sockeye salmon