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Sokyrka Smoked Sockeye

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

  1. Filet one good-sized sockeye with gratefulness and respect
  2. Cut each filet into four pieces
  3. Place them into a large 4-quart jar with the brine
  4. Place the lid on the jar and rotate until salmon is coated.
  5. Put in fridge for 48 hours turning regularly each time you open the fridge.
  6. Take out and rinse skin on each piece, pat dry with paper towels, and place on olive oil greased racks skin side down.
  7. Let stand for a few hours or overnight in the fridge to form a pellicle.
  8. Drizzle each piece with honey and sprinkle with very coarsely ground pepper.
  9. Get smoker to a full smoke with alder, mesquite, and hickory chips and place salmon into smoker.
  10. 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.
  11. Keep replacing the chips to maintain a full smoke.
  12. 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.