Fish Jerky?

Discussion in 'Making Jerky' started by smokinmad, Sep 27, 2013.

  1. Ok. Ya'll......would like to make some fish jerky....Any ideas...Anyone made any?....

    SmokinMad
     
  2. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Hmmmmmm.......I know this guy

    What type of fish ya' thinking of smoking?

    Here's a couple pics of some Salmon I jerkied recently. Going to do a bunch more this weekend.


    Being brined
    [​IMG]

    [​IMG]

    [​IMG]


    Tapayakin' from my iphone
     
    Last edited: Sep 28, 2013
  3. Cmayna.......Boy says he'll take a bag....Says THAT LOOKS AMAZING......Here in da midwest, he catches bass, cats and gills, but works in a grocery store and says he might be able to get some salmon at cost.....I agree.. taht looks Mighty Tasty

    SmokinMad
     
  4. bkleinsmid

    bkleinsmid Smoking Fanatic

    I have made salmon and tuna jerky.........both turned out very good.

    Brad
     
  5. ernurse28

    ernurse28 Fire Starter

    Hey cmayna what's your recipe and smoking times for this fish jerky? It looks great!
     
  6. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Dry brine of dark brown sugar and non iodized salt.

    Brine for 3-4 hours

    air dry under a fan for 2 hours

    Smoke around 140-150 for 2 hours

    Dehydrate for 4.5-6 hours depending on thickness.
     
  7. ernurse28

    ernurse28 Fire Starter

    Thanks!
     
  8. marteenhook

    marteenhook Newbie

    Once I made salmon jerky and it's taste very yummy... 
     
  9. ernurse28

    ernurse28 Fire Starter

    Cmayna what are the amounts of brown sugar & salt do you add and how much liquids? You use water? I thinking about trying this out after this falls salmon run we had. Thanks for the help in advance!
     
  10. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    No liquids.  Dry brine using 1/4 ratio of (non iodized salt / brown sugar)
     
  11. ernurse28

    ernurse28 Fire Starter

    So just to clarify so I don't ruin a batch. Are you doing 1/4c brown sugar and 1/4c non iodized salt per pound of fish jerky?
     
  12. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    No. What I listed previously is a ratio.    Meaning for instance 1 cup of salt over 4 cups of sugar  =  (1/4).  For instance today I did 6# of salmon into Nuggets using the same ratio.  I doubled the dry brine recipe (2 cups salt over 8 cups of sugar), with the idea that I might have extra dry brine left over.
     
  13. ernurse28

    ernurse28 Fire Starter

    Awesome! Thx again!
     

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