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Alaska's Silver Salmon Jerky

post #1 of 17
Thread Starter 
Thought I'd smoke some of the Salmon we caught up in Alaska back in Sept to help make room for this upcoming 2015 King Salmon season.


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Simple dry brine, 1/4 ratio of non iodized salt / dark brown sugar with minced fresh garlic.
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An hour+ afterwards
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3 hours later, rinsed and drying on racks for 2 hours
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Into the two Big Chiefs we go with AMNTS. Going to smoke for two hours starting with alder first and then
ending with apple.
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The Chief Bros outside my home shop earning their keep
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Keeping an eye on them while working in the shop
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Unbelievable how I was able to have both smokers run almost identical temps ranging from 120 thru 150. Very cooperative, they were.
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After the smoker, the jerky went into the dehydrator for a couple hours.


Finished product
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Look at all of them twisted sisters
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Edited by cmayna - 2/22/15 at 6:34am
post #2 of 17

Craig, That is some fine looking salmon. I wish I was close to salmon fishing :th_crybaby2:.

:points:

Happy smoken.

David

post #3 of 17
Nice batch of salmon Craig!nice smoke and POINTS!
post #4 of 17

Looks great - nice color I still have to do some here soon

 

A full smoker is a happy smoker

 

DS

post #5 of 17

how many pounds of salmon was that

 

DS

post #6 of 17
Thread Starter 
Gross 7.8# net 2# jerky plus what i consumed during the day😜


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post #7 of 17
Man that looks good
post #8 of 17

Impressive to see!! Cheers! - Leah

post #9 of 17
Thread Starter 
Oops, correction on the net weight.....The gross weight with skin was 7.8#. After skinning, 5.6# as seen in the first pics. Besides losing the skin, I also kept a few odd shaped chunks of meat to fry for yummy salad toppings.



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Edited by cmayna - 2/22/15 at 1:39pm
post #10 of 17

Looks great. Man I can smell it from here.

post #11 of 17
Thread Starter 

I will say for those who are considering doing this,  there is a big difference in taste and cooking time between the different species of Salmon.  King having the most amount of fats, take way longer to cook/smoke.  Since 98% of my Salmon smoking has been King,  I was shocked after I did some Silver.  Way leaner, way less time required to smoke/cook.   In this recent smoke, I typically dehydrate for 4.5 hours when I do King.   Doing Silver in 2 hours was almost too much.    Pretty crunchy munchy, but since I let it sit in the refer, bagged overnight, it now is much more pliable.  Think I'll let it sit bagged another day and start vacuuming it tomorrow.

post #12 of 17

Now that's what I call some fantastic looking fish.  Great job    :points:

 

 

Gary

post #13 of 17
Thread Starter 
A few bags worth vacuumed up for future Salmon trips
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post #14 of 17

Craig,

Looks awesome! We do similar recipe but not exactly the same. I have not tried Silvers but have a trip to AK planned for 2nd week in Sept so my hopes are that this will be on my smoke agenda next winter!

Great looking fish!

post #15 of 17
Quote:
Originally Posted by cmayna View Post

A few bags worth vacuumed up for future Salmon trips
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Just send that in up to me and I'll arange a fishing trip for your wife on the Tacklebuster!
post #16 of 17

Which bag has my name on it ?      Good Job

 

 

Gary

post #17 of 17
Thread Starter 
Quote:
Originally Posted by azbohunter View Post
 

Craig,

Looks awesome! We do similar recipe but not exactly the same. I have not tried Silvers but have a trip to AK planned for 2nd week in Sept so my hopes are that this will be on my smoke agenda next winter!

Great looking fish!


Just keep in mind,  Silver is WAY dryer than what I'm used to (King),  I need to learn how to smoke and dehydrate for about half the amount of time as it normally takes me when I do King Salmon.

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