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Author Topic: Smoked white king and pickled sockeye  (Read 1565 times)

Offline jeepster

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Smoked white king and pickled sockeye
« on: December 04, 2013, 02:57:10 PM »
Its that time of year, the weather is just right for smoking salmon. I just pulled a good 35 lbs of white king out of the freezer and 4 sockeye fillets, got em dethawing right now. Brought the fish back from prince William sound, so this is copper river sockeye and white king.

Pretty simple traditional hard smoke recipe

3 parts brown sugar
One part rock salt ( I got some water softener salt from the farm supply store- 7$ for 40 lbs)
Garlic powder and maybe a little cayenne (I don't use either)

Take a bucket and throw down a layer of the sugar/salt mix, then fish skin up, cover with salt/sugar and repeat until all the fish is buried

Let it sit a few days till all the sugar/salt is dissolved, no need to refrigerate

Soak in fresh water for half a day or more to remove the excess salt ( important)

Smoke for 20-36 hours with no heat. Should keep for a couple months in the fridge if done right....this king is thick, so I might have to do 48+ hours... We will see! My smoke times are off because I went from a home made smoker to an electric

This method uses no heat what so ever and can not be done in a smoker like a little chief or similar smokers, it might be possible due to the cold weather, but I wouldn't advise it

I use a Bradley, so it's gonna smoke at 30 deg or whatever the outside temp is, this is a cold/hard smoke. The white king is soooo oily, we weren't able to vacuum pack it when we smoked some this past summer in Alaska, the oil from the fish got into the machine and it wouldn't seal, it was incredible, and tasted soooo good, it melted like butter in your mouth even though it was smoked for 30 hours


For the pickled sockeye, I'm gonna start by salting it for a week, same method as above, but with pure salt and nothing else.....I'll keep this updated...

Also gonna try a tiny batch of smoked smelt.... I caught a dozen today, so, that's a perfect test batch

I'm picky about how fish is smoked.... Too often people use things like yoshidas, teriyaki, too much sweet stuff, too much spice, things that hide the natural flavor of the fish oils and the smoke, and then they cook it with smoke ( that's what your little chiefs do) and it doesn't turn out right..... I guess it's because I grew up on a reservation, and saw the traditional way of smoking in a huge smokehouse with a small alder fire beneath.... I learned from the natives and my grandpa who spent most of his life in the back woods of BC and Alaska running remote logging camps where he learned from the natives, this method is the old school way of salmon....simple, and traditional, often overlooked by the hot smoke and over flavored varieties most often found today....
« Last Edit: December 04, 2013, 03:33:19 PM by jeepster »
catch it. kill it. cook it. eat it.
Forget the bear spray, use wasp killer. Concentrated delivery stream, 10X the product, and only $3.00 on sale.

I smoke two fish in the morning, I smoke two fish at night, I smoke two fish in de afternoon makes me feel alright

Offline jeepster

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Re: Smoked white king and pickled sockeye
« Reply #1 on: December 04, 2013, 03:06:48 PM »
I'll try to get some pictures for this endeavor, I don't have a computer anymore, and my iPad is an older generation that doesn't have a camera (so the govt can't spy on me)  :tinfoil: might be able to do something with my phone...
catch it. kill it. cook it. eat it.
Forget the bear spray, use wasp killer. Concentrated delivery stream, 10X the product, and only $3.00 on sale.

I smoke two fish in the morning, I smoke two fish at night, I smoke two fish in de afternoon makes me feel alright

Offline Hawgdawg

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Re: Smoked white king and pickled sockeye
« Reply #2 on: December 05, 2013, 11:55:24 AM »
I'll try to get some pictures for this endeavor, I don't have a computer anymore, and my iPad is an older generation that doesn't have a camera (so the govt can't spy on me)  :tinfoil: might be able to do something with my phone...

 :yeah: I just finished pickling half a dozen steelhead and I used canning salt for three weeks in the fridg. They added my spices, apple vinegar etc. Also don't forget the walla Walla's.  This turned out dynamite! Jarred it up and was going to give some away for xmas presents but I am going to keep it all.

Offline NRA4LIFE

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Re: Smoked white king and pickled sockeye
« Reply #3 on: December 05, 2013, 04:34:53 PM »
Sounds like you need a chamber sealer for the oily fish.  No problems there.
Look man, some times you just gotta roll the dice

 


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