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Yes, more Smoked Salmon.....

post #1 of 9
Thread Starter 
Salmon being brined in a dark brown sugar / non iodized salt / garlic mixture for 7-8 hours
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Air drying for 3 hours with diluted honey and coarse black pepper having been applied about 2 hours into the drying process.
ga5u2yta.jpg

In the Big Chief
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Cooling down
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Vacuum sealed along with some Salmon jerky I made yesterday
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Maybe I'll take some to feed my fellow anglers on this coming Tuesday Salmon fishing trip.



Tapayakin' from my iphone
Edited by cmayna - 10/20/13 at 5:18pm
post #2 of 9

Looks delish...yall are killing me with all the salmon here!

 

Kat

post #3 of 9

This is BEYOND impressive! Incredible!!!! Cheers! - Leah

post #4 of 9

I'd hit that with a cracker then chase it down with couple cold beers.Looks great

post #5 of 9

Very nice! I loved salmon fishing in NY, when I lived back east.

post #6 of 9

Please tell me more about how you made your salmon jerky!  That smoked salmon recipe also sounds great!

 

Katie

post #7 of 9
Thread Starter 
Katie,
My jerky process is:
*Dry brine in a brown sugar / salt/ garlic for 3 hours.
*Air dry for 2-3 hours
*Smoke for 2 hours
*dehydrate for 4-6 hours
post #8 of 9

Thanks, cmayna!  That's exactly what I wanted to know...if it was done solely in the smoker, or dehydrated, too.  :)

 

Katie

post #9 of 9
So jealous right now... sooooooo! ;)
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