Cold smoking season 2014-2015: sockeye salmon

Discussion in 'Other' started by atomicsmoke, Nov 22, 2014.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    We have long winters here in Canada...one of the good sides: long cold smoking season.

    Starting with some sockeye salmon I had in the freezer since september .

    I got six filets like these:

    I froze them in water...there are a few spots with torn flesh from the process. I use this method a lot on waleye, perch, cod, haddock, never had this issue.

    I separated the bellies and the tail.

    Wraped in plastic for 12h with salt, brown sugar and juniper berries. The tail and belly pieces had less mixture on.

    After 12 hours...drying in mother nature's cold room.


    Plan for the first smoke tonight.
     
    Last edited: Nov 22, 2014
  2. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Look great.  I'm cold smoking some Lox tomorrow.
     
  3. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Just finished vac packing four smoked sockeye fillets myself.  Did two king fillets two days ago. Next will be around ten pounds of the four year old cheddar. All will be for the holidays.

    Enjoy your fish.

    Tom 
     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    After 10 hours of smoke (2x5)

    There are 3 more filet pieces like those in the pic and a bunch of tail and belly pieces.

    After some rest in the fridge I will decide if another 4-5h is needed (for filet only).
     
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Only in the smoking business you get tail when you have belly.

    Belly and tail sliced for freezing.


    Filets back in the smoker for the third round.

    Did I show you my cold smoking contraption?
     
    Last edited: Nov 27, 2014
  6. The sockeye look great, have done a lot of Kings, some Kokanee but never Sockeye but did have some smoked at a friends last night. It was very good, I really liked the texture!

    What is your smoke box made from? Looks good!
     
  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Thank you. Here "out east" we don't have a lot of choice in salmon (atlantic and mostly sockeye from the west when in season). Gotta move west.

    The box is made of Aluminum.
     
  8. Something you fabricated yourself?
     
  9. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Oh, no. Would had probably cost me as much as the smoker. :) it's a test box we scrapped at the office. It even has Ethernet and RS-232 ports! Will take a pic of the back panel tomorrow.

    It's not a firebox - just an enclosure for an AMNPS.
     
  10. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    As promised here is my multi interface cold smoking mod (backplane view)

     
  11. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    And the star of the show

    Plated with his hot smoked brother
     
  12. venture

    venture Smoking Guru OTBS Member

    Superb!

    Good luck and good smoking.
     
  13. That is why they call Sockeye "Reds".

    Beautiful plate right there!

    Dick
     
  14. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    AWESOME!!
     
  15. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great nice job

    DS
     

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