Discussion in 'Making Jerky' started by smokinmad, Sep 27, 2013.
Ok. Ya'll......would like to make some fish jerky....Any ideas...Anyone made any?....
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.
Tapayakin' from my iphone
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
I have made salmon and tuna jerky.........both turned out very good.
Hey cmayna what's your recipe and smoking times for this fish jerky? It looks great!
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.
Once I made salmon jerky and it's taste very yummy...
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!
No liquids. Dry brine using 1/4 ratio of (non iodized salt / brown sugar)
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?
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.
Awesome! Thx again!