It’s been a couple years since I did some Salmon Jerky, so thought today would be THAT day to make up for lost time and help reduce some of last season's inventory to make room for this year's catch. Of course could not do it without the help of the Big Chief and dehydrator.
Sliced up some filets and tails. Brined for 3.5 hours in a dry 4/1 sugar/salt ratio.
Rinsed and room drying for a couple hours
Smoked in the Big Chief for 2 hours using large Alder chunks at 135 & 145 degrees and yes, being governed by a Auber PID controller. Also the Big Chief has an adjustable 1000w element, replacing the stock 500w element.
Two hours later, moved the pieces over to my dehydrator that finished the job running at 160f for 4 hours.
Wife loves this batch so much, she's considering renewing our marriage agreement? Huh? Actually most of this will go on our next fishing trip on Mother's Day. Already planning to do another batch in a couple weeks.
Sliced up some filets and tails. Brined for 3.5 hours in a dry 4/1 sugar/salt ratio.
Rinsed and room drying for a couple hours
Smoked in the Big Chief for 2 hours using large Alder chunks at 135 & 145 degrees and yes, being governed by a Auber PID controller. Also the Big Chief has an adjustable 1000w element, replacing the stock 500w element.
Two hours later, moved the pieces over to my dehydrator that finished the job running at 160f for 4 hours.
Wife loves this batch so much, she's considering renewing our marriage agreement? Huh? Actually most of this will go on our next fishing trip on Mother's Day. Already planning to do another batch in a couple weeks.
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