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

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

cmayna

Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
Jun 23, 2012
3,682
1,363
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.

e6a6uqum.jpg


rybyqaru.jpg


9eju7ede.jpg



Tapayakin' from my iphone
 
Last edited:
  • Like
Reactions: leah elisheva

cmayna

Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
Thread starter
Jun 23, 2012
3,682
1,363
SF Bay Area, CA
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
 

cmayna

Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
Thread starter
Jun 23, 2012
3,682
1,363
SF Bay Area, CA
No rub for fish.  Brine = 1/4 ratio of Salt/BrownSugar + fresh minced garlic.
 

sb59

Smoking Fanatic
Dec 27, 2013
464
24
New Jersey
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 ?
 

cmayna

Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
Thread starter
Jun 23, 2012
3,682
1,363
SF Bay Area, CA
Yes the average temp of the smoker and the dehydrator is 160-165.
 

bigwheel

Smoking Fanatic
Oct 31, 2009
405
20
Foat Wuth
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

Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
Thread starter
Jun 23, 2012
3,682
1,363
SF Bay Area, CA
Yes 1 part salt over 4 parts sugar. Minced garlic addrd. Brined for 2-3 hours.
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
Sep 12, 2009
45,090
17,758
Macungie, PA
Can't believe I missed this back in January----Must have been snowed in!!

Awesome as usual, Craig!!!
drool.gif


Bear
 

Hot Threads

  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.