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More Salmon? Really?

post #1 of 5
Thread Starter 
Sorry, just can't help myself. Was running out of smoked filets and promised the skipper of our favorite party boat I'd jerkyize a Salmon for him.

Filet's being brined in my basic brine of 4/1 ratio of dark brown sugar over salt
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Next 3 pics showing the filets after being smoked, cooling down. They were lightly glazed with honey and sprinkled with coarse pepper half way through the smoke.
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Next day being vacuum sealed
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Next day doing some Salmon Jerky. Here they are after 3 hours of brining, air drying for a couple hours.
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The Big Chief brotha's doing their magic
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Finished product. Will package up tonight and feed a party boat tomorrow.
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Edited by cmayna - 9/28/15 at 2:40pm
post #2 of 5

Yum, yum,.....yum   I'd pick this over any other jerky out there. Thanks for the awesome (and inspiring) post.

 

Marc

post #3 of 5

Dang it man that looks good. - nice job!!! great color :points:

 

A full smoker is a happy smoker

 

DS
 

post #4 of 5
Salmon is the next protein that I want to smoke. Any preference to which wood to use?
post #5 of 5
Nice Smoke Craig! Lousy salmon season in the ocean up here this year. Fall River fishing has been good though. Wish I could get out to catch a few!
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