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Salmon Jerky

post #1 of 8
Thread Starter 
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. icon_smile.gif
post #2 of 8
Stop posting....yer killin me & I got all these ideas in my lil brain. Do you know how it hurts! Go Sister! Nice!
post #3 of 8
Nice:PDT_Armataz_01_37.gif love my salmon, will have to try that.
post #4 of 8
Thread Starter 
lol, Ok, I'll stop. Just one more post, then I'm done for the day. biggrin.gif
post #5 of 8
Lox jerky PDT_Armataz_01_37.gif

Very nice
post #6 of 8
wow I missed this thread-only salmon I like is smoked or jerky-good looking stuff dawn. points
post #7 of 8
4 to 1 mix of brown sugar to kosher salt is what I use, plus some crushed garlic cloves thrown in for good measure. Brine overnight (12 to 14 hours or so I guess) then rinse, and it comes out just to my liking. A bit of salt flavor but not overpowering, and a nice sweet finish.

Good looking stuff! Makes me want to whip up another batch. PDT_Armataz_01_37.gif
post #8 of 8
Thread Starter 
Thanks. I'll give that a try next time. It was way too salty to eat without soaking it first which defeats the whole purpose, lol.
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