Sockeye

[IronNoggin]

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

[j270wsm]

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

[IronNoggin]

I’ll 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

[Ferenc]

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

[IronNoggin]

If you can I’d like to see the whole smoker you have converted

Inside before loading:



Outside with doors closed and in action:



Cheers

[IronNoggin]

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!

[Arctic Lake]

That looks good Nog ! Would be real nice on some gourmet crackers with a chive cream cheese .
Arctic Lake

[Ron.C]

Looks delicious!

[Ferenc]

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

[Rieber]

Wow, drooling and jealous.