Sockeye

[HarryToolips]

Looks incredible, and thanks for providing your recipe..I may try it on trout one day (I know it wouldn't be as delicious but still worth it)..

[IronNoggin]

Looks incredible, and thanks for providing your recipe..I may try it on trout one day (I know it wouldn't be as delicious but still worth it)..

If trying with trout, shorten the brine time to 12 hours or less.
Also keep a sharp eye on it through the smoking process.
It will be done one hell of a lot faster than salmon!

Cheers

[j270wsm]

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

that’s disappointing….when is the sockeye run over in port albernie?

[IronNoggin]

that’s disappointing….when is the sockeye run over in port albernie?

They generally kick in around mid-May, and become catch-able around the end of that.

By mid July they are generally winding down. Can catch a few after that, but few is the word.

Cheers

[high horse Hal]

Looks incredible, and thanks for providing your recipe..I may try it on trout one day (I know it wouldn't be as delicious but still worth it)..

We have used a simple salt/sugar brine on rainbow and brookies, I'm sure you will like it, salmon is just more meat.
imo other flavourings are not needed on any fish. Have even used it on the lowly Pinks, preferred skin-off on those and springs, that grey layer of fat is poor flavour imo

[dabber]

Thanks for sharing Your recipe.
What are you using for a heat source in your smoker?

[IronNoggin]

Thanks for sharing Your recipe.
What are you using for a heat source in your smoker?

Commercial grade hotplate (sometimes two) controlled by a PID device which allows for multiple heat settings and a product internal heat probe.