Salmon Jerky

cmayna

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Jun 23, 2012

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SF Bay Area, CA

• Jun 30, 2014

• #1

Since I have been giving so much jerky away, I had to stop and make more, especially with another fishing trip due this weekend.


5.3# worth all sliced up ready for the dry brine.

In the brine of 4/1 ratio of brown sugar / salt with lots of fresh garlic for 3 hours

Afterwards, rinsed and now drying for 2+ hours

Finished product after 2 hours in the smoker at 135-140* using Alder and Apple wood. Then into the dehydrator for 5 hours

 

Last edited: Jun 30, 2014

• 

Reactions: leah elisheva

mds51

Meat Mopper

Nov 10, 2011

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Oklahoma City

• Jun 30, 2014

• #2

That looks great !! Would you mind sharing the recipe and smoking times.

mds51

 

cmayna

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Jun 23, 2012

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• Jun 30, 2014

• #3

I gave more details in the original post.

 

leah elisheva

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Sep 19, 2013

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Seacoast of New Hampshire

• Jul 1, 2014

• #4

What a fun process to see! I love the table shot with all the racks! Fantastic! Cheers! - Leah

 

bobbobbbq

Meat Mopper

May 12, 2014

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• Jul 1, 2014

• #5

That's some dam fine looking jerky.
It's got me in the mood to fire up the smoker today thanks.

 

fished

Smoking Fanatic

Jan 3, 2012

328

42

Cedar Park, Texas. 78613

• Jul 1, 2014

• #6

That looks great CMAYNA.  I a gather you use fresh salmon.  I wish I could get it in Texas, but I would have to settle for store bought.  Would there be much difference in the taste?

 

cmayna

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• Jul 1, 2014

• #7

I must think that for Salmon Jerky, we could get by with a lot of murder if one used store bought fish.   Maybe not?

 

Last edited: Jul 2, 2014

5oclocksomewher

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Mar 30, 2014

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Dickson City, PA (Scranton, PA)

• Jul 2, 2014

• #8

cmayna said:

Click to expand...

That looks awesome!!!! Wish I could just grab one off that plate!!!

 

royjulius

Fire Starter

Jul 1, 2014

30

10

South Dakota

• Jul 5, 2014

• #9

Wow! That is inspirational. Way to make fish candy.