Salmon jerky.
1 qt water
1/2 cup kosher salt
Some homemade garlic salt (thanks Broncosfan )
Onion powder
Should be a bayleaf but Im out so no bayleaf this time.
Lemon juice
1/2 cup sugar
Ground black pepper melody.
Took the skin off and sliced about an hour in the brine in the fridge.
Rinsed and let air dry on the racks to let the sugar in the brine glaze over. Now into the smoker using cherry pellets and briquettes for some heat. Maybe 4 hours?
I'd go a little less on the soak in the brine next time. Flavor excellent but it on the salty side. I forgot that the strips would soak the brine quicker than a fillet. Still good though but now I want a beer... yum!
Extreme close up LOL
1 qt water
1/2 cup kosher salt
Some homemade garlic salt (thanks Broncosfan )
Onion powder
Should be a bayleaf but Im out so no bayleaf this time.
Lemon juice
1/2 cup sugar
Ground black pepper melody.
Took the skin off and sliced about an hour in the brine in the fridge.
Rinsed and let air dry on the racks to let the sugar in the brine glaze over. Now into the smoker using cherry pellets and briquettes for some heat. Maybe 4 hours?
I'd go a little less on the soak in the brine next time. Flavor excellent but it on the salty side. I forgot that the strips would soak the brine quicker than a fillet. Still good though but now I want a beer... yum!
Extreme close up LOL
