Smoked sockeye has a rich ruby-red translucent colour. For best results it’s important to cure (not cook) it at 100-110 degrees F.
Brine Ingredients
1 1/4 cups brown sugar
1/4 cup coarse pickling salt
1 heaping tsp granulated garlic
1/2 tsp coarsely ground pepper
1/4 cup soy sauce
1/4 cup honey
Method
- Filet one good-sized sockeye with gratefulness and respect
- Cut each filet into four pieces
- Place them into a large 4-quart jar with the brine
- Place the lid on the jar and rotate until salmon is coated.
- Put in fridge for 48 hours turning regularly each time you open the fridge.
- Take out and rinse skin on each piece, pat dry with paper towels, and place on olive oil greased racks skin side down.
- Let stand for a few hours or overnight in the fridge to form a pellicle.
- Drizzle each piece with honey and sprinkle with very coarsely ground pepper.
- Get smoker to a full smoke with alder, mesquite, and hickory chips and place salmon into smoker.
- It is important to keep the smoke full while maintaining a temperature of no more than 100 degrees F. If the temperature starts to exceed 100 open top vent and door to cool down.
- Keep replacing the chips to maintain a full smoke.
- Continue this procedure for about 3-4 hours until the desired result.
The secret is to cure the salmon NOT to cook it. Awesome!
For Jerky style candied sockeye do everything as above except:
- Cut the fish thin, not more than 3/8ths of an inch thick slices.
- Cure for 6 to 8 hours until jerky dryness is reached.