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[Navy Seal Fisherman]

You can order the pucks from Bradley online. the 3 extra pucks don't burn, they just push . 1 might get scorched a bit.

[Steelie1030]

In the Bradley puck package is a recipe for Cold Smoked sockeye. They mention a "meat cure" Does anyone know just what they mean by meat cure? I would like to try cold smoking and have all the equipment but don't know exactly waht to do. Any suggestions would be most appreciated.
Thanks, Greg

[staffy]

Try this out, you will love it..............for sure.

http://www.youtube.com/watch?v=Bh_BCI1yrfs

http://www.youtube.com/watch?v=k73cD5bdEc0

[Steelie1030]

Thanks Staffy, great videos....picked up some good tips

[RossP]

If you want real good lox style sockeye try this recipe out.
One of the guys from the Bradley smoking forum came
up with it.

http://www.susanminor.org/forums/showthread.php?103-The-Best-Smoked-LOX-Style-Salmon

This is all I use to cold smoke Salmon.

Ross

[DavidD]

Sounds great.  I'll have to give it a go with some of my sockeye filets.

[little fish]

If you need Bradley smoking supplies, ie pucks, try this place in Burnaby
http://www.wellscan.ca/home.php

[Steelie1030]

Ross:
This is exactly what I was looking for.....I knew someone out there would come up with a great recipe.
Thanks

[NiceFish]

well it's been in the smoker for about an hour now...first time ive ever turned the bradley smoker on, do you find you have to keep the oven on for a bit then off to keep the temps around 100 degrees

[RossP]

If you are cold smoking Salmon you do not want to use the main element in your Bradley. The fat will start to render above 90 degrees.
If you are hot smoking you want to ramp the temp up slowly. I start at 125 for the first hour and increase gradually over the smoke time.
The Bradley recipe site has the times that are a basic guide.

Ross

[NiceFish]

here is my first smoking process
the supplies


the mix 2/3 salt to 1/3 brown sugar


sockeye prepared and ready for brine


and in the brine


about 2 1/2 hours later


into the fridge to dry out....16 hours, top right is coated with maple syrup (4 coats prior to smoking), bottom right is pepper + chili flakes


final product



I literally turned the bradley smoker on and in this went so it was a learning process, I smoked first two hours at around 100f and the next 2.5 was a slow climb up to 160f

[alwaysfishn]

Looks good!  Were you happy with the taste?

[NiceFish]

Yes, love the dry brine thanks for sharing.
It's dry but very moist on the inside at the same time, doesn't taste salt what so ever, it's basically perfect. I found that it smoked quicker than I thought when I cut them up into pieces as opposed to being slabs

[staffy]

I made some lox sockeye with dry brine and some hot smoke black cod on Sunday, it turns out excellent like the one from restaurant. The texture and the taste are both perfect, but I cannot post the pictures here because the file is too big to download. Can some one give me a hints how to re-size the pictures?

[NiceFish]

i uploaded mine to photobucket and it re-sized them in the process