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[dennisK]

Home made hot smoked wild sockeye and red spring.

Makes for fine pasta or on it's own with cream cheese/baguette and crisp dry riesling.



ps...all fish were caught on abu reels over a 4 day period.

[Sterling C]

That looks delicious. What sort of glaze is that?

[dennisK]

brown sugar + rum

if you brush it on (mix it to form a paste-paint consistency) a couple of hours before the salmon is done - you get that rum flavour big time.

10 hours in a homemade brine of wine, kosher salt, brown sugar, honey, lemon, mustard powder and spicy grandma wong's hot chilli sauce

then 12 hours in the gas powered smoker (alder and apple chips) at 140 degrees with a couple of brushings of brown sugar + rum before done.

[TrophyHunter]

Looks good !!! I will have to try that trick if I ever get another smoker .. some jerk off decided to steal mine out of my carport
TR

[Eagleye]

looks good dennis I'm smoking a batch or red spring for myself tonight and a batch of white spring and chum for a buddy.  I'll be using my big chiefs this time cause the door seal on my bradley is bent out of shape and lets in too much cool air.  I haven't tried basting it with rum & brown sugar, I usually use slightly watered down fireweed honey or brandy mixed with honey.  What type of rum do you use light, amber, or dark?  I brined mine for 3 days in a dry brine consisting of kosher salt and lots of demerrera brown sugar.  I have yet to try this recipe on a red but it was very tasty on the last white I smoked in the Chief.

[johnny]

ps...all fish were caught on abu reels over a 4 day period.

More than 1? So, how many abu's did you go through in the 4 days?!?

 

Those look awesome! I bet they taste even better...

[stinkytroutboy]

I love smoked salmon that looks good enough to sell

[Fish Assassin]

Looks absolutely awesome.

[Ribwart]

tasty...












ps: there'd be more if you'd used a centerpin...

[dennisK]

looks good dennis I'm smoking a batch or red spring for myself tonight and a batch of white spring and chum for a buddy.  I'll be using my big chiefs this time cause the door seal on my bradley is bent out of shape and lets in too much cool air.  I haven't tried basting it with rum & brown sugar, I usually use slightly watered down fireweed honey or brandy mixed with honey.  What type of rum do you use light, amber, or dark?  I brined mine for 3 days in a dry brine consisting of kosher salt and lots of demerrera brown sugar.  I have yet to try this recipe on a red but it was very tasty on the last white I smoked in the Chief.

I use dark rum - but I think any type will do as long as you get a thick paint like consistency - 1 cup of brown sugar is my base measurement...just add rum and measure it by "eye"...just keep stirring with a fork...it's amazing how quickly it gets liquidy. A friend uses jim beam bourbon for a more boozy fish taste.

Smoke on.

[dennisK]

ps...all fish were caught on abu reels over a 4 day period.

More than 1? So, how many abu's did you go through in the 4 days?!?

 

You are going to make me explode.

 

[Eagleye]

I use dark rum - but I think any type will do as long as you get a thick paint like consistency - 1 cup of brown sugar is my base measurement...just add rum and measure it by "eye"...just keep stirring with a fork...it's amazing how quickly it gets liquidy. A friend uses jim beam bourbon for a more boozy fish taste.

Smoke on.

Thanks for the info.  My fish is on the racks drying and my friend is on his way with some Captain Morgan's spiced rum and some brewskies.    I think I will mix the rum with some honey for the glaze as my salmon is already heavily coated with the brown sugar brine and I will baste it with the brine before I put it in the Chief. 

[champ]

3 parts brown sugar to 1 part kosher salt for the brine .
Then on the last 3 hours every hour baste with thick mixture of dark run, brown sugar and the secret ingredient maple sugar.
the real stuff.

[champ]

I meant maple syrup..
duu

[Eagleye]

For reds I generally use 1 bag brown sugar (1kg) to 1 cup brining salt (coarse) for about 16 hours.  This recipe retains the flavour of the fish well  It is not too salty or overly sweet.  On my last batch which turned out mighty good btw I lightly sprinkled the fish with kosher salt (about 1/2-3/4 cup) and then packed it heavily in demerrera brown sugar (5 1/2 bags) for 3 full days.  This recipe is very tasty on whites as well (use light brown sugar instead).