Lots of Salmon.....

[cmayna]

.....Ready to go fishing tomorrow to feed the crew and fellow fishing buddies. Spent yesterday making Indian Candy, Salmon Nuggets and yes Salmon Jerky.

8 trays of Jerky and 2 trays of candy air drying after brining

Nuggets brining

Finished Candy

Finished Nuggets

Finished Jerky

Belch!

Tapayakin' from my iphone

 

[dirtsailor2003]

Looks great!

 

[daveomak]

I think your omega's are in good supply now......  and your snacks too......   Dave

 

[mike johnson]

Can you please share the times, temps and other essentials for the salmon jerky? That looks great!!!

 

[shtrdave]

I agree with Mike, I would love to know how you did all of this and try it myself. It looks fantastic.

 

[ungy]

Ok I am begging! I want some info on your Indian candy maybe a recipe that looks AWESOME! 

 

[cmayna]

Will post some details when I get back from fishing today.


Tapayakin' from my iphone

 

[mike johnson]

Still Waiting!!! Jerky recipe please!!!

 

[cmayna]

Sorry, been busy processing our recent catch and too tired to surf the net.  Me?   LOL.

My Jerky, Nuggets and Filet's use the same very simple dry brine recipe:

*4/1 (Brown Sugar/ Non Iodized salt) ratio

*Lots of minced or finely chopped garlic mixed in with the sugar and salt mix

Jerky specific:

*Slice meat lengthwise into 1/8" width pieces.

*Mix with above dry brine mix

Brine for 3 hours, stirring hourly

Rinse and dry with a fan for 2 hours

Smoke with Alder/Apple for 2 hours@ 125 then 150

Dehydrate for 4.5 to 6 hours @ 160

That's it.

 

[Bearcarver]

 
Sorry, been busy processing our recent catch and too tired to surf the net.  Me?   LOL.

My Jerky, Nuggets and Filet's use the same very simple dry brine recipe:

*4/1 (Brown Sugar/ Non Iodized salt) ratio

*Lots of minced or finely chopped garlic mixed in with the sugar and salt mix

Jerky specific:

*Slice meat lengthwise into 1/8" width pieces.

*Mix with above dry brine mix

Brine for 3 hours, stirring hourly

Rinse and dry with a fan for 2 hours

Smoke with Alder/Apple for 2 hours@ 125 then 150

Dehydrate for 4.5 to 6 hours

That's it.

I think you should consider moving to SE PA  !!!

Bear

 

[dwaytkus]

I've made your recipe and its the bomb.com!!!   

  

Now if salmon wasn't so damn expensive!

 

[johnnyb99]

just picked up a couple lbs of salmon today..........what do you mean by "dry brine"?  It looks like you are brining in a liquid mixture.

 

[cmayna]

That brine started out dry but after sitting a few hours, the brine has pulled some moisture out of the fish.  My brine is typically  a ratio of 1/4  (non iodized salt / brown sugar) + lots of fresh garlic and sometimes I might add 1/2- 2/3 cup of one of my favorite marinades......If I'm in one of those moods, but not always.

 

[johnnyb99]

Now I understand. Thanks for the info.  I think my timing I have this weekend will only allow me to brine overnight.  I assume I would need a less potent brine if letting sit for 8 to 9 hours? Could I just dillute by adding water for a wet brine and perhaps cut the salt and sugar addition down?

That jerky looks absolutely amazing!! You don't add any other seasonings on before it goes in the smoker? I was thinking of making part of this salmon into jerky.  I thought maybe adding some of my jerky seasoning on would be good.

 

[cmayna]

Be careful when brining small or thin pieces too long.  They will be too briney tasting.  Even large filet's I'll brine at most case 6-7 hours.  Also be careful in adding strong spices to the brine for you can very easily lose the flavor of the fish itself.