Fish Jerky?

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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
quzequze.jpg


7u4ymy5y.jpg


qagaguse.jpg



Tapayakin' from my iphone
 
Last edited:
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
quzequze.jpg


7u4ymy5y.jpg


qagaguse.jpg



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

SmokinMad
 
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.
 
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!
 
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.
 
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