Sliced and ready to brine.
Save them skins, soaking in olive oil and salt and pepper overnight.
Don't have time to do it all in one day so will brine tomorrow, dry overnight then smoke Tuesday. Back later with more.
That'll work, but I'd check it after that hour to make sure it was long enough.
eh, not bad if you like smelly fish jerky Lookin' good Grasshoppa. Maybe you need to buy another smoker for major production and allow the pieces to have more space between them? Yes, I'll be doing more this weekend.
Yes, the more I look at your trays, next time you need to cut the amount of fish almost in half to allow the smoke to get into all the tight areas. You said this is Atlantic Salmon? Farm raised or wild. I ask because the meat looks on the light colored side and if it is farm raised, it will probably have more fat content which might require a longer cooking time.
Keep it going Iron!!!
Not only do you need spacing between, but you can use more room for the heat & smoke to keep from getting stuck in the bottom. That happened to me one time with two foil pans on one shelf.
You got the guy you need watching, in cmayna!!
I'll be back to sniff the finished product !!!!
Nice looking tub of Jerky you made there. You learned a lot from this batch. Write and keep your notes. I document each smoke I've done so I can go back and study my notes the day before I do a new batch. What I have found interesting is the weight of the finished product as compared to the raw wet product. On my previous Jerky batch, I started out with 6.6# of Salmon Filet. I ended up with 2.1# = 31%. So can you imagine how much each pound of what you just made is worth? OMG!
I meant to also mention that I am continuously tweaking my recipes. Wife and her fishing buddy go crazy that I don't just sit still and stay with just one method. Why? That doesn't sound fun at all.
This Sat, I'm Jerkyizing (new word) part of the wife's fishing buddy's recent catch. Have idea's to take that batch to a whole new level. Hopefully an upward level