My 2022 Salmon Jerky

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Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
Jun 23, 2012
SF Bay Area, CA
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
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OMG! Totally forgot to comeback and list the details. Dinner was calling me :emoji_astonished::emoji_laughing: Original post updated. Thanks Al, for bringing it to my attention.
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Looks and sounds great Craig.

Point for sure
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.
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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.
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? is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.