Jerkey question!

[cooker613]

Help! For some reason I think that salmon jerky could be a thing. However, never having made any kind of jerkey, I am at a complete loss as what to do. Can anyone give me pointers, direction, recipe, processes, help?
Thanks in advance,




A recipe would be nice to.
Thanks in advance

 

[BandCollector]

Did you look in the Making Jerky Forum?

Lots of great recipes and advice there.

There are also quite a few other sights that give step by step instructions and advice on how to make jerky.

Google "How to make jerky" and see how much you can learn.

John

 

[fivetricks]

Dry brine the salmon over night in a kosher salt/brown sugar brine on a cooling rack in a pan.

Rinse off and pat dry the salmon and smoked the next day with your smoker set in about 180 degrees until your salmon reaches the proper internal temperature.

Once it is done let it cool to room temperature. Pack all the fillets in brown paper lunch sacks. Probably best to double or triple pack them the first day.

Store these in your refrigerator for several days changing out the paper bags once the old ones have greased through.

After 5 or 7 days you will end up with a very jerky like product.

I have some in my fridge right now.

This is the last of a batch made about a week before Christmas. It stores a very long time. The longer you store it, the more jerky like it becomes

 

[cooker613]

Dry brine the salmon over night in a kosher salt/brown sugar brine on a cooling rack in a pan.

Rinse off and pat dry the salmon and smoked the next day with your smoker set in about 180 degrees until your salmon reaches the proper internal temperature.

Once it is done let it cool to room temperature. Pack all the fillets in brown paper lunch sacks. Probably best to double or triple pack them the first day.

Store these in your refrigerator for several days changing out the paper bags once the old ones have greased through.

After 5 or 7 days you will end up with a very jerky like product.

I have some in my fridge right now.

View attachment 430925

This is the last of a batch made about a week before Christmas. It stores a very long time. The longer you store it, the more jerky like it becomes

Looks good. What IT?

 

[fivetricks]

145. Guess I should've included that.

Also the brine is 3:1 brown sugar:salt

 

[cooker613]

145. Guess I should've included that.

Also the brine is 3:1 brown sugar:salt

Thanks

 

[cooker613]

Dry brine the salmon over night in a kosher salt/brown sugar brine on a cooling rack in a pan.

Rinse off and pat dry the salmon and smoked the next day with your smoker set in about 180 degrees until your salmon reaches the proper internal temperature.

Once it is done let it cool to room temperature. Pack all the fillets in brown paper lunch sacks. Probably best to double or triple pack them the first day.

Store these in your refrigerator for several days changing out the paper bags once the old ones have greased through.

After 5 or 7 days you will end up with a very jerky like product.

I have some in my fridge right now.

View attachment 430925

This is the last of a batch made about a week before Christmas. It stores a very long time. The longer you store it, the more jerky like it becomes

I know this will sound a bit dumb, but hey that’s me. Did you slice before or after smoking?

 

[fivetricks]

I've always done it after smoking and after wicking in the paper bags for a week. This way the fish is at its dryest so I gets less mauled by the knife. Plus this way the skin just comes right off with no fights

 

[dirtsailor2003]

I use a similar process but a 4:1 brown sugar to salt ratio.

I skip the brown bag method and just run the fish in the smoker until I get the consistency that I like. I do this with salmon (belly's work best) , albacore tuna belly & collars, rockfish.

Fish Trifecta!

Getting the holiday gift baskets prepped. Smokin Salmon, rockfish, and tuna bellies. Will take the rockfish to a jerky texture. Separate containers for each while brining. 4-1 sugar to salt dry rub. Will brine for 8 hours, then rinse and air dry till pellicle forms. Season then smoke...

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