cold smoked 2018 sockeye

[captmike]

I thawed 8 2018 sox (hoff frozen round,bagged then dipped in a 5 gal bucket to remove air). filet,remove belly and pin bones and skin, dry brine:9 c coarse salt,14 c br sugar,sliced thin 4 lemons,3 onions,12 tbsp juniper berries for 24 hr, rinse, pat dry then 5 hr fan dry. Cold smoke 48 pc in a 4 rack +4 upside down Bradley smoker for 24 hr, thin tails out after 18 hr. great tasting!