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I botched my first batch of sockeye....please help!
ok guys--final report on my smoking saga... WHO WANTS TO BUY A SLIGHTLY USED BIG CHIEF????? i think we did everything right. the last batch of fish tastes good but it's so dang dry. when we had the fish processed professionally in alaska it was moist-no hard outter shell. it tasted slightly... -
I botched my first batch of sockeye....please help!
4 1/2 hours and still smoking. cooler temps out today-no sun.. nice, slow cook. i think (hope) that's good... wish i had $1 for every golfer that went by and commented on the smell!!!!! maybe i should start selling the stuff to pay for my next trip to alaska! -
I botched my first batch of sockeye....please help!
just checked the progress after 1 1/2 hours...IT is about 110 degrees. added another pot of cherry. fireball still untouched!!! :) -
I botched my first batch of sockeye....please help!
got up at 6am to start smoking this morning! finally put them on at 8am...we are a-smokin' now!!!! :) started with 2/3 alder and 1/3 cherry. switched to all cherry after 45 minutes. will open and check after 1 1/2 hours. no insulating blanket this time...temps about 59 degrees, so i'm... -
I botched my first batch of sockeye....please help!
we brined for about 15 hours (we intended for 8-10 hours but had an unexpected issue come up that caused us to wait before we could rinse the brined fish). we just finished rinsing and will air dry over night... here are pix as we dry them: we didn't use the fireball on the salmon... -
I botched my first batch of sockeye....please help!
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I botched my first batch of sockeye....please help!
wagdog, thanks for the encouragement! we have another batch brining now...we just put it in refrigerator at 11:30pm so it will go for at least 8 hours or so... we'll let it dry (no fan this time) until it's tacky (hopefully we'll get it this time). then keep track of the IT of the fish. I... -
I botched my first batch of sockeye....please help!
wow, you guys are great...so many ideas and thanks to all for taking the time to try to help... i am defrosting another few pieces and will give it another try, using your input. here's some more stuff i realized that might help you diagnose what i did wrong: fish is a bit salty tasting. we... -
I botched my first batch of sockeye....please help!
azbohunter, first, i'm envious of your upcoming trip to alaska. we feel so lucky to have been able to spend a lot of time there in our rv. we've been there a couple of times-if you haven't been there and want any info i'd be happy to help out... as for the fish-what is your recipe? would love... -
I botched my first batch of sockeye....please help!
gary s yes, that's what is great about forums...we all learn from each other! so glad there are so many people willing to help...! :) -
I botched my first batch of sockeye....please help!
bluewhisper, yes, we love smoked salmon salad (made with cream cheese and sour cream)...so do all our friends! we've gotten invited to so many homes since we got home from alaska! :) so, the taste of our first batch isn't bad-a bit too smokey perhaps (we'll switch to apple or cherry after... -
I botched my first batch of sockeye....please help!
timberjet, i don't think i want "lox" texture, but also don't want "jerky" texture...looking for a semi-moist smokey taste. we used kosher salt (1 cup) for each 4 cups of dark brown sugar. also added minced garlic (lots!)... the flavor we got was good-maybe a bit too smoky. we used alder chips... -
I botched my first batch of sockeye....please help!
mdboatbum, thanks for the quick response... we are looking for a moist smoked fish. we had some professionally smoked in alaska and it was just what we wanted to achieve here-moist, not leathery. before i received your reply, i was thinking we didn't dry it long enough after brining. but... -
I botched my first batch of sockeye....please help!
i just kinda botched my first ever attempt at smoking sockeye that we caught this summer on the Kenai.. here's what we did....thawed frozen fillets, washed, dried, brined (4C dark brown sugar and 1 C kosher salt), let brine for 10 hours. took out. ( there was still some brown sugar on the...
