After going over the recipe a few dozen times I thought of cutting some Salmon into finger food size as well, instead of doing only filets.
Glad I did for since so many people love my Salmon jerky and nuggets, I thought it would be best to make some finger food size pieces.
The 3 bottom trays consisted of the brined filets, sticks and slivers, during drying time which would go into the smokers after the top 8 trays which were loaded with Jerky.
Filets, sticks and slivers cooling after the smoke.
Some sticks surrounding (guarding) a filet
Edited by cmayna - 5/5/14 at 6:33am