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

[cmayna]

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

 

[leah elisheva]

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

 

[cmayna]

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

Tapayakin' from my iphone

 

[turboenterprise]

Do you mind sharing your brine or rub? 

 

[cmayna]

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

 

[sb59]

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]

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

 

[bigwheel]

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]

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

 

[Bearcarver]

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

Awesome as usual, Craig!!!

Bear

 

[disco]

I love salmon and this looks great.

Disco

 

[sb59]

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

Thanks, cmayna, for coming back with the answer.

 

[bigwheel]

Gotcha. Yes big thanks. Now I have to go try to find fish somewhere.

 

[woodcutter]

Great job, that salmon looks amazing!

 

[dirtsailor2003]

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