The other fillet that I bought the other day was turned in to salmon jerky, also known as Indian Candy. I skinned the salmon and then sliced it in to about 1/2" thick strips.
The brine was just equal amounts of non-iodized salt and brown sugar. I threw the salmon in the bag and zipped it closed. Shook it till the salmon was covered and in the fridge it went for 24 hours. This morning there was quite a bit of liquid in the bag. I drained the strips and rinsed them well. (Looking back I should have soaked them for a while.)
They were smoked at 120 for 4 hours using maple. They were a good texture, just very salty.
I will be soaking them a while, mixing them with some brown rice, peas and carrots and some seasoning. Should be pretty good.
The brine was just equal amounts of non-iodized salt and brown sugar. I threw the salmon in the bag and zipped it closed. Shook it till the salmon was covered and in the fridge it went for 24 hours. This morning there was quite a bit of liquid in the bag. I drained the strips and rinsed them well. (Looking back I should have soaked them for a while.)
They were smoked at 120 for 4 hours using maple. They were a good texture, just very salty.
I will be soaking them a while, mixing them with some brown rice, peas and carrots and some seasoning. Should be pretty good.
