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That's right..... More Salmon Jerky

cmayna

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Leah,
Check out the dish of Salmon Skins which I'll BBQ in a few minutes. Different post.

This is only a small portion of King Salmon we have in our freezer which we need to process before next season's Salmon opener of April 1st.








Tapayakin' from my iphone
 
Last edited:

leah elisheva

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This is spectacular and each photo really looks amazing in its own right! What a tasty treat! Great job! Cheers! - Leah
 

cmayna

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Forgot to include pic of my dueling Big Chief smokers being watched by a couple Maverick ET-732's





Tapayakin' from my iphone
 

cmayna

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No rub for fish.  Brine = 1/4 ratio of Salt/BrownSugar + fresh minced garlic.
 

sb59

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Forgot to include pic of my dueling Big Chief smokers being watched by a couple Maverick ET-732's





Tapayakin' from my iphone
Is the temp. shown on your two therms. the temp you smoke and dry your salmon jerky the whole time ?
 

cmayna

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Yes the average temp of the smoker and the dehydrator is 160-165.
 

bigwheel

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Looks great. Thanks for sharing. Gonna tangle with fish one of these days myself. The brine is 1 part salt to 4 parts brown sugar or vice versa? How long do we soak it? Thanks.
 

cmayna

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Yes 1 part salt over 4 parts sugar. Minced garlic addrd. Brined for 2-3 hours.
 

Bearcarver

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Can't believe I missed this back in January----Must have been snowed in!!

Awesome as usual, Craig!!!


Bear
 

disco

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I love salmon and this looks great.

Disco
 

dirtsailor2003

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Looks great Craig! I don't think there's any salmon left in the ocean!!! They are all at your house!
 

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