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Thread: Sockeye

  1. #1
    Join Date
    Sep 2009
    Location
    Port Alberni
    Posts
    15,161

    Thumbs up Sockeye

    Just finished my second smoking run of the year with sockeye.

    The smoker is a converted 1960's Hospital Food Warmer. 400 pounds of stainless with heavy insulation. Thankfully on wheels!
    With it's ten screen capacity, it can hold a LOT of product!

    Both batches turned out excellent!
    Here is 1/2 of this last run of whole sockeye sides - note that the local sockeye are somewhat larger than average for here this year:











    Neighborhood certainly has been smelling GREAT the last little while!

    Cheers,
    Nog
    http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related

    Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.

    Guess he got to Know me

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  3. #2
    Join Date
    Sep 2009
    Posts
    2,564

    Re: Sockeye

    I’ll be in port albernie Aug 19-23…. Hopefully the weather is nice and we can limit out

  4. #3
    Join Date
    Sep 2009
    Location
    Port Alberni
    Posts
    15,161

    Re: Sockeye

    Quote Originally Posted by j270wsm View Post
    Ill be in port albernie Aug 19-23. Hopefully the weather is nice and we can limit out
    That will be way late for sockeye.
    On the other hand it should be good for springs, and the odd coho may be around as well.

    Cheers & Good Luck!
    Nog
    http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related

    Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.

    Guess he got to Know me

  5. #4
    Join Date
    Nov 2006
    Posts
    1,811

    Re: Sockeye

    That looks really good Nog !!! If you can I’d like to see the whole smoker you have converted, I hope we have somewhat of an opening around here ... guess water levels will dictate around here on the lower wasteland

  6. #5
    Join Date
    Sep 2009
    Location
    Port Alberni
    Posts
    15,161

    Arrow Re: Sockeye

    Quote Originally Posted by Ferenc View Post
    If you can Id like to see the whole smoker you have converted
    Inside before loading:



    Outside with doors closed and in action:



    Cheers
    http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related

    Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.

    Guess he got to Know me

  7. #6
    Join Date
    Sep 2009
    Location
    Port Alberni
    Posts
    15,161

    Arrow Re: Sockeye

    Was asked for the process:

    Standard hot smoke brine:

    Wet Brine: Mix proportionally for the amount of salmon on hand:

    1 gallon of water
    1 cup of coarse salt
    3 cups Demerra (brown cane) Sugar
    1/3 jar Garlic Plus (ClubHouse One-Step Seasonings)
    1/2 cup Lemon Juice
    1/3 cup Soya Sauce
    50 grams Dry Mustard
    (Can add your favorite barbee sauce for additional flavor)

    Pre-mix the brine and allow it to sit for a couple of hours. This lets all the ingredients/flavours blend. Add whole fillets to the brine, and let sit for 24 - 48 hours while keeping cold. Remove salmon from the brine, and wash well in cold running water. Barbeque Pam (spray on oil) works well for the grills to prevent product from sticking. Lay salmon out on grills, and set up on a counter/table surface. Run a few fans such that air circulates well both top and bottom surfaces of the salmon. Dry under the fans until the salmon is no longer moist to the touch, and forms a nice sheen. We have determined that running the fans long (14 hours) creates a deeper pelliicle which translates to a better finished product. Following smoke duration is dependent upon volume and salmon thickness.

    Each side must be carefully washed, pat-dried, and racked to form that beautiful glazed finish under the fans:

    Air-drying has two purposes: During the smoking/drying process, a large amount of moisture is shed along with excess smoke and heat. The less the heat and smoke have to carry in the way of moisture, the more efficient is their process. The finish (pellicle) air drying creates is nice and glossy, and has the benefits of allowing smoke through, but partially slowing the moisture loss. That allows longer, slower smoking (which I greatly prefer), This also reduces the amount of yellowish fat that leaches through to the surface of the product (starting off with a cooler smoker temperature like ~ 100-125 then gradually increasing that also helps in this regard).

    The smoking process length of course varies with the amount of fish, ambiant air temperature etc. I run my smoker at ~ 130 degrees. To check it, you have to have a look. Not recommended to do too often. Look for the color your wanting, then check consistency. Outside should have a nice smokey finish, not moist (OK if the edges turn a tad dark... YUM!). Upon touch, the product should have a reasonably resistant outer shell, but the inside somewhat moist, almost rubbery.

    We have also determined that a longer smoke at lower temperatures also results in a better product. Do NOT over-smoke though. Couple pans or three at max, then finish off with no smoke if required.

    Hope that helps!
    http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related

    Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.

    Guess he got to Know me

  8. #7
    Join Date
    Jul 2009
    Location
    Lowermainland
    Posts
    6,621

    Re: Sockeye

    That looks good Nog ! Would be real nice on some gourmet crackers with a chive cream cheese .
    Arctic Lake
    Member of CCFR Would encourage you all to join today !
    Read Teddy Roosevelt The Man In The Arena !

  9. #8
    Join Date
    Mar 2006
    Posts
    4,399

    Re: Sockeye

    Looks delicious!

  10. #9
    Join Date
    Nov 2006
    Posts
    1,811

    Re: Sockeye

    A very nice smoker you have there , good conversion : )

  11. #10
    Join Date
    Aug 2018
    Location
    Abbotsford, BC
    Posts
    1,048

    Re: Sockeye

    Wow, drooling and jealous.

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