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Sockeye H'ors Drawers for Christmas Eve... - Page 2

post #21 of 27

Finding red salmon is a task in itself......specially in Nebraska. Did find a bag at Sams' Club one time. Once.

Looks great Dave. Best meat I ever ate was well smoked sockeye.

post #22 of 27
Thread Starter 
Quote:
Originally Posted by benson56 View Post

Finding red salmon is a task in itself......specially in Nebraska. Did find a bag at Sams' Club one time. Once.
Looks great Dave. Best meat I ever ate was well smoked sockeye.


Hey Benson.... Sockeye does have an unmistakable flavor all it's own... Pretty awesome in my book... 2nd place is White King.... Then Black Sea Bass and then Walleye......
post #23 of 27

hey Dave i have a question. can i just take salmon and cure it in salt then throw it in the smoker to get some smoke flavor. i was thinking i could cure it for 10 days or so in salt then smoke it. am i thinking wrong?

post #24 of 27

10 days in salt?   I typically brine my Salmon for 3-7 hours in a mixture of Dark brown sugar & non iodized salt.  Then rinse and room dry for 2+ hours then smoke.

post #25 of 27

ya like prosuitto!

post #26 of 27
Thread Starter 
Quote:
Originally Posted by 2010ultra View Post

hey Dave i have a question. can i just take salmon and cure it in salt then throw it in the smoker to get some smoke flavor. i was thinking i could cure it for 10 days or so in salt then smoke it. am i thinking wrong?

It will be really salty... I salt fish, that is salted heavily for 3 months, then freshen and make lox.... but I add cure #1 and sugar and some herbs and spices for flavor... the I tried bmudd's lox recipe and I like it very much.... You can salt heavily for a few hour, freshen and hot smoke for kippered salmon..... all depends on what final product you are looking for... In any recipe, I would add cure #1 for food safety...
There are something like 7 different strains of botulism and other pathogens that "may" come into play...
post #27 of 27

awesome thanks for the advice dave. couldnt find anything on here so i really appreciate it.

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