Was fortunate enough to have caught enough Kokanee while in Oregon last summer that I could stock pile a few in the freezer so yesterday was a smoking day!
I have experimented some with brine and this happens to be one I settled on for myself, it is easy, it is liked and it works for me.
- 1 gallon cold water
- 1 quart teriyaki OR soy sauce
- 1 cup pickling salt
- 2 lbs. brown sugar
- 2 Tbsp. garlic powder
- 3 Tbsp. cayenne pepper
(I cut this in half for myself and it is adequate for a batch that fits into my MES 30)
I brine over night in the refer at 40* then rinse well and lay out on my racks to form a pellicle.
Rather than filleting both sides of the fish I leave the backbone and ribs in one side, only ribs in other side.
I smoked in my MES 30 - 2 hours @ 105, 2 hours @ 140 and then @ 170 until thickest piece was 145.
Finished product went into the fridge for an over night rest and looks like it should be nice and moist. Fish has a nice oily film on it so I am sure it isn't dry.
Kokanee are Sockeye salmon that have been introduced in fresh water lakes, they are excellent eating and great fun on light tackle.
A couple comments, the Q-MATZ from A-MAZE-N Products made the clean up easy, first time I have used them with fish and I was really pleased.
Secondly, I have a Aubers PID installed on my MES 30 and it totally eliminates temp swings. When it is set to a temp...it is right on and stays there until the next step you have programed.
Thanks for looking...
Next up for me will be cmaynas King salmon nuggets recipe, they look delicious, if you haven't seen them,here it is!