My 2022 Salmon Jerky

[cmayna]

OK, so I found an extra 7# of King Salmon the wife and I caught earlier this year, which I needed to turn into Salmon Jerky to treat our fishing buddies.

Dry brined the sliced fish for 3 hours using the basic 4/1 ratio of dk brown sugar / non iodized salt. Rinsed and room dried for 2 hours. Smoked in the MES for 2 hours with Alder and then into the dehydrator for 4 - 1/2 hours.

Happy Jerry with Jerky

 

[jcam222]

Looks incredible!

 

[crazymoon]

CMN, Excellent looking jerky !

 

[SmokinAl]

I’m not a big fan of jerky, but I bet I would like salmon jerky. Could you post a recipe?
Al

 

[cmayna]

OMG! Totally forgot to comeback and list the details. Dinner was calling me Original post updated. Thanks Al, for bringing it to my attention.

 

[gmc2003]

Looks and sounds great Craig.

Point for sure
Chris

 

[smokerjim]

Looks good !

 

[tx smoker]

Man that looks amazing!! Extremely well done Craig.

Robert

 

[cmayna]

Thanks everyone. It was a fun batch to make. Already planning to make a bunch more very soon.

Here's a couple bags worth for our next fishing trip.

 

[hooked on smoke]

I'm wit you. I'd love to try this.

 

[cmayna]

Lots of work....(at least my method is), but the final product is so darn yummy, says our fishing buddies and their happiness is most important to us.

 

[CZN]

Jerky looks great! Do you always finish it in the dehydrator, and is there a noticeable difference from the fish that's finished in the smoker?