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

 

[SpringVelocity]

Looking good buddy....

 

[tubber]

Do you freeze first? Should one freeze first? I'm thinking dehydration more than food safety. Looks great.

 

[IronNoggin]

Do you freeze first? Should one freeze first? I'm thinking dehydration more than food safety. Looks great.

I always freeze before going through this process.
While being frozen the cell walls get broken by the forming ice crystals.
Allows for MUCH better penetration of both brine & smoke.

Cheers

 

[Adrenafin]

Tell Wolf, he doesn't believe the local testimonies

 

[ryanonthevedder]

Next run crack a generous amount of pepper on a fillet while its still wet (before pellicle)... if you like pepper.

Peppery smoked salmon with nice cold Lucky.