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Fish Jerky?

post #1 of 13
Thread Starter 

Ok. Ya'll......would like to make some fish jerky....Any ideas...Anyone made any?....

 

SmokinMad

post #2 of 13
Hmmmmmm.......I know this guy

What type of fish ya' thinking of smoking?

Here's a couple pics of some Salmon I jerkied recently. Going to do a bunch more this weekend.


Being brined
quzequze.jpg

7u4ymy5y.jpg

qagaguse.jpg


Tapayakin' from my iphone
Edited by cmayna - 9/27/13 at 10:26pm
post #3 of 13
Thread Starter 
Quote:
Originally Posted by cmayna View Post

Hmmmmmm.......I know this guy

What type of fish ya' thinking of smoking?

Here's a couple pics of some Salmon I jerkied recently. Going to do a bunch more this weekend.


Being brined
quzequze.jpg

7u4ymy5y.jpg

qagaguse.jpg


Tapayakin' from my iphone

 

Cmayna.......Boy says he'll take a bag....Says THAT LOOKS AMAZING......Here in da midwest, he catches bass, cats and gills, but works in a grocery store and says he might be able to get some salmon at cost.....I agree.. taht looks Mighty Tasty

 

SmokinMad

post #4 of 13

I have made salmon and tuna jerky.........both turned out very good.

 

Brad

post #5 of 13
Hey cmayna what's your recipe and smoking times for this fish jerky? It looks great!
post #6 of 13

Dry brine of dark brown sugar and non iodized salt.

Brine for 3-4 hours

air dry under a fan for 2 hours

Smoke around 140-150 for 2 hours

Dehydrate for 4.5-6 hours depending on thickness.

post #7 of 13
Thanks!
post #8 of 13

Once I made salmon jerky and it's taste very yummy... 

post #9 of 13
Cmayna what are the amounts of brown sugar & salt do you add and how much liquids? You use water? I thinking about trying this out after this falls salmon run we had. Thanks for the help in advance!
post #10 of 13
Quote:
Originally Posted by ERNurse28 View Post

Cmayna what are the amounts of brown sugar & salt do you add and how much liquids? You use water? I thinking about trying this out after this falls salmon run we had. Thanks for the help in advance!

No liquids.  Dry brine using 1/4 ratio of (non iodized salt / brown sugar)

post #11 of 13
So just to clarify so I don't ruin a batch. Are you doing 1/4c brown sugar and 1/4c non iodized salt per pound of fish jerky?
post #12 of 13

No. What I listed previously is a ratio.    Meaning for instance 1 cup of salt over 4 cups of sugar  =  (1/4).  For instance today I did 6# of salmon into Nuggets using the same ratio.  I doubled the dry brine recipe (2 cups salt over 8 cups of sugar), with the idea that I might have extra dry brine left over.

post #13 of 13
Awesome! Thx again!
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