Started running low in my Salmon Jerky inventory so I decided to make more especially since I will be fishing tomorrow and need to feed the boat crew and special friends. Using my basic dry brine of non iodized salt and dark brown sugar with lots of fresh garlic. Since the jerky is very small pieces, I'll brine for only 3+hours, rinse and dry for 2 then smoke for 2. Afterwards will dehydrate for 3+ hours. Used Alder and Apple.
The Chief Bro's doing their thing on a Sunday afternoon
Finish product is about 1/3rd weight of the original starting weight. Meaning 6+ pounds of raw filet = approx. 2 pounds of finish product.
The Chief Bro's doing their thing on a Sunday afternoon
Finish product is about 1/3rd weight of the original starting weight. Meaning 6+ pounds of raw filet = approx. 2 pounds of finish product.
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