I caught some nice Salmon last week @ Sam's Club and decided to make some Jerky. I got a lot of great information and help on this bb - so Thank you!!
The fish put up a great fight, and lost all of it's bones and skin before I was able to land her! Left me with about 4# to work with
I sliced it into about 3/16" strips by hand (the short way). Maybe I should have done it the "long" way? Anyhow, it sliced up nice and quick.
Then I brined it for about 18 hours in the following brine that I pulled off the net somewhere. I doubled it - and next time will cut back on the salt a little.
Here is the Brine that I used: I doubled it
½ cup canning or Kosher salt, 5.1 oz. by weight.
½ tsp. Paprika
1 ½ tsp. freshly ground black pepper
1 ½ tsp. cayenne
1 quart water
1 Tbs. garlic powder
2 cups brown sugar
4 bay leaves
Combine all ingredients and stir until sugar has dissolved.
Place fish in non reactive container with brine and completely cover.
Brine 16-24 hours, mixing up a few times. (*****I am thinking this is much too long because it turned out a bit salty. Will try only 4-6 hour brine next time)
I took it out and wiped them dry (will rinse first then dry next time). Put them on racks and back in the refrigerator to form some pellicle:
30 minutes later, I decided to put them on skewers instead, to save me a job the next day
After 15 or so hours (until next morning) - I got the smoker going. Tried to keep the temp at 150-160, has the door cracked open to help keep the temp and help in the drying process. I used an old Brinkman charcoal vertical smoker modified with an electrical element that I bought from Cabellas last year.
Only used 3 total chip boxes (approx 4x6x2" high) for the smoke. (2) boxes of Alder and (1) box of Cherry chips. Total smoke time approx 2 hours. Then I left them in for another 2 hours to dry some more
I sampled, and sampled some more..... and had a few beers (ok, a few more beers) until I felt they were dry enough
I thought they turned out really good for the first time. Maybe a bit salty, so I will adjust by brining for a shorter time and rinsing them when I take them out of the brine. These go great with beer!
Edited by arubaariba - 7/24/13 at 12:25pm