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Yes, more Smoked Salmon.....

Discussion in 'Fish' started by cmayna, Oct 20, 2013.

  1. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Salmon being brined in a dark brown sugar / non iodized salt / garlic mixture for 7-8 hours

    Air drying for 3 hours with diluted honey and coarse black pepper having been applied about 2 hours into the drying process.

    In the Big Chief

    Cooling down

    Vacuum sealed along with some Salmon jerky I made yesterday

    Maybe I'll take some to feed my fellow anglers on this coming Tuesday Salmon fishing trip.

    Tapayakin' from my iphone
    Last edited: Oct 20, 2013
  2. kathrynn

    kathrynn Legendary Pitmaster OTBS Member

    Looks delish...yall are killing me with all the salmon here!

  3. This is BEYOND impressive! Incredible!!!! Cheers! - Leah
  4. blacklab

    blacklab Master of the Pit SMF Premier Member

    I'd hit that with a cracker then chase it down with couple cold beers.Looks great
  5. Very nice! I loved salmon fishing in NY, when I lived back east.
  6. katemail13

    katemail13 Fire Starter

    Please tell me more about how you made your salmon jerky!  That smoked salmon recipe also sounds great!

  7. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    My jerky process is:
    *Dry brine in a brown sugar / salt/ garlic for 3 hours.
    *Air dry for 2-3 hours
    *Smoke for 2 hours
    *dehydrate for 4-6 hours
  8. katemail13

    katemail13 Fire Starter

    Thanks, cmayna!  That's exactly what I wanted to know...if it was done solely in the smoker, or dehydrated, too.  :)

  9. webowabo

    webowabo Master of the Pit

    So jealous right now... sooooooo! ;)