Homemade Sausage Making

I cold smoked 51/2 sockeye yesterday. Ended up with 16lbs of finished product. Had them frozen since July but never got around to smoking them and the weather was a bit too warm during the summer. Turned out fantastic!

Brine

4 litres of water
200g non-iodized salt
100g sugar
3 cloves smashed garlic
1 lemon, juice and rind
small handful of whole black peppercorns
two sprigs of rosemary
1 tablespoon Cure 1

Bring all ingredients except Cure 1 to a boil, turn of heat and cool brine to fridge temp. Strain, add cure 1 and brine salmon for 4 hours. Rinse salmon under cold water for a few minutes. Pat with paper towels and dry salmon at room temp for two to 3 hours until dry and pellicle forms. Cold smoke for 12 hours.

That is some fine looking fish redzed-and I'll bet it tastes better than it looks!

Pat

Looks Great!!!
I am jealous of the West Coast Salmon

Looks wonderful. Love the color.

Thanks guys! I am certainly lucky to have access to fresh wild salmon. And 2014 year was a phenomenal year for Sockeye. When hot smoking I prefer Coho and Chinook since they have more fat and don't dry out. But for cold smoking Sockeye is great since it retains that red colour and has firm flesh. Smoked salmon canapes are a popular appetizer at our house when we entertain.

Red - perfect. We'd drive out for a taste but are enjoying ours WE have one of the largest sockeye returns to the Adams river ever. A frien is a professional photographer and had a permit to go under water with them:
http://moffatphotography.zenfolio.com/p ... 2#h2947612