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

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cmayna

Master of the Pit
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Jun 23, 2012
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SF Bay Area, CA
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.

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Tapayakin' from my iphone
 
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Forgot to include pic of my dueling Big Chief smokers being watched by a couple Maverick ET-732's
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Tapayakin' from my iphone
 
No rub for fish.  Brine = 1/4 ratio of Salt/BrownSugar + fresh minced garlic.
 
Forgot to include pic of my dueling Big Chief smokers being watched by a couple Maverick ET-732's
zazerepy.jpg


9unemena.jpg



Tapayakin' from my iphone
Is the temp. shown on your two therms. the temp you smoke and dry your salmon jerky the whole time ?
 
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.
 
Yes 1 part salt over 4 parts sugar. Minced garlic addrd. Brined for 2-3 hours.
 
Can't believe I missed this back in January----Must have been snowed in!!

Awesome as usual, Craig!!!
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Bear
 
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