Smoked a couple skinless Salmon Filets

cmayna · Aug 25, 2014

........oh, and some more Salmon jerky for our upcoming Alaska fishing trip.

Since it's a standard to keep the skin on when doing filets, I was wondering why not try it without the skin on a couple guinea pigs pieces, so I elected the two on the far right.

They came out just as I expected. Though no skin, they are holding together very well. This is basically my Salmon nuggets but in monster proportion. In a couple days, I'll break into one to try the flavor but as you can imagine, with smoke being able to attack all sides, it will be yummy.

Rafter H BBQ · Aug 25, 2014

Awesome lookin salmon Craig ! Just a FYI, I'am a Certified O.T.T ! That's Official Taste Tester & I don't charge ! :biggrin: I'am just sayin.... LOL. Seriously, it looks great as usual !

:beercheer:

wade · Aug 25, 2014

Great looking Salmon Craig. I must try Salmon jerky - something I never even thought of making

tropics · Aug 25, 2014

Looks good could you share the recipe and process for the Jerky Thanks for sharing.

Richie

cmayna · Aug 25, 2014

Richie,

You will find lots of threads I have started regarding doing Jerky, in the fish board such as the following:

http://www.smokingmeatforums.com/t/165551/salmon-jerky

dirtsailor2003 · Aug 25, 2014

Craig that looks Awesome!!! They've been knocking the Albacore the last week here. 60-80 fish per trip! Big fish too in the 20-25 pound range! Wish I could get over there and get a few!

leah elisheva · Aug 26, 2014

Beautiful!!! And I love the skin even more than the fish on most fish! Perhaps I'm a bear? But your salmon looks amazing!! Such color! Delicious!!! Cheers! - Leah

knifebld · Aug 26, 2014

I always enjoy viewing your salmon smokes Craig....that jerky looks like salmon candy!

Once again, great post. Cheers

sb59 · Aug 26, 2014

cmayna said:
Richie,

You will find lots of threads I have started regarding doing Jerky, in the fish board such as the following:

http://www.smokingmeatforums.com/t/165551/salmon-jerky

Craig, You've got a couple of threads that are in depth enough to put as permanent links whenever you post like bearcarver did with his step by steps. Pretty soon you'll have everyone eating your salmon jerky!

driedstick · Aug 26, 2014

That fish looks great I have not had fish jerky for a long time, Steelhead and Chinook are just about ready to start running here in our neck of the woods. Will have to give it a shot after elk season.

A full smoker is a happy smoker

DS

swoodze · Aug 26, 2014

Man this looks good, I can't wait to get in the rivers here and start catching Salmon. I haven't had good smoked Salmon in years, and never jerky.

Sean

zbay · Aug 26, 2014

Wow that looks great!

Bearcarver · Aug 26, 2014

Looks Awesome!!! As usual !!

You're such a Tease!!!

BTW: I tried it both ways, and the winner was-------->> I always remove the skin from my Salmon before brining & smoking.

Bear

cmayna · Aug 26, 2014

I'm going to do another batch of Jerky this coming weekend and maybe some more filet's or nuggets, depending on what mood I'm in. My goal is to smoke as much Salmon as I can to help reduce the inventory of our two freezers, in order to make room for the massive amount of Halibut we plan to bring home from Alaska in 3 weeks. Notice I emphasize "massive"? It's all mental.

Bearcarver · Aug 26, 2014

cmayna said:
I'm going to do another batch of Jerky this coming weekend and maybe some more filet's or nuggets, depending on what mood I'm in. My goal is to smoke as much Salmon as I can to help reduce the inventory of our two freezers, in order to make room for the massive amount of Halibut we plan to bring home from Alaska in 3 weeks. Notice I emphasize "massive"? It's all mental.

In other words---More teasing to come!!!

Bear

Smoked a couple skinless Salmon Filets

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