Lots of Salmon

Discussion in 'Fish' started by cmayna, Aug 4, 2013.

  1. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Another BIG day for the Big Chief Smokers in the backyard making Salmon Nuggets and Jerky.

    Nuggets - Started out with 7.6# of wet ended with 4.13# of dry = 65% yield (324pcs)

    *Brined for 4.5 hours

    *Rinsed and dried for 2.5 hours

    *Smoked for 3 hours unit IT of 140 was reached

    Jerky - Started out with 4.4# of wet, ending with 1.9# of dry = 43% yield

    *Brined for 2.5 hours

    *Rinsed and dried for 2.5 hours

    *Smoked for 2 hours

    *Dehydrator'd for 5 hours


     
    Last edited: Aug 4, 2013
  2. [​IMG]

    That my friend looks GREAT!

    Happy smoken.

    David
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Hey Craig...... Have you been busy ???????   I think so......    Looks very good......    

    Dave
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks Fantastic!!! You have the salmon dialed in to perfection!
     
  5. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Dave,
    Almost as busy as the wife who again is somewhere out on the pacific today catching more for me to smoke in the future. Oh and she took almost 1/3 of the pictured bounty to share amongst them tough fishermen.

    Interesting note that though I have a recently aquired meat slicer for making thin slices for jerky, I did this last batch by hand and love the results a lot better.

    Just as fast in slicing and no slicer machine to clean up afterwards. But mire important The slicer provided very large boring commercial looking pieces of jerky whereas by hand I'm able to do little pieces, big pieces more knarly looking piece I call Twisted Sisters and everybody else loves those little pieces better than big boring commercial looking pieces.
     
    Last edited: Aug 4, 2013

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