Lots of Salmon.....

Discussion in 'Fish' started by cmayna, Sep 1, 2013.

  1. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    .....Ready to go fishing tomorrow to feed the crew and fellow fishing buddies. Spent yesterday making Indian Candy, Salmon Nuggets and yes Salmon Jerky.

    8 trays of Jerky and 2 trays of candy air drying after brining
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    Nuggets brining
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    Finished Candy
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    Finished Nuggets
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    Finished Jerky
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    Belch!
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    Tapayakin' from my iphone
     
    Last edited: Sep 1, 2013
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great!
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I think your omega's are in good supply now......  and your snacks too......   Dave
     
  4. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    Can you please share the times, temps and other essentials for the salmon jerky? That looks great!!!
     
  5. shtrdave

    shtrdave Smoking Fanatic

    I agree with Mike, I would love to know how you did all of this and try it myself. It looks fantastic.
     
  6. Ok I am begging! I want some info on your Indian candy maybe a recipe that looks AWESOME! 
     
  7. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Will post some details when I get back from fishing today.


    Tapayakin' from my iphone
     
  8. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    Still Waiting!!! Jerky recipe please!!!
     
  9. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Sorry, been busy processing our recent catch and too tired to surf the net.  Me?   LOL.

    My Jerky, Nuggets and Filet's use the same very simple dry brine recipe:

    *4/1 (Brown Sugar/ Non Iodized salt) ratio

    *Lots of minced or finely chopped garlic mixed in with the sugar and salt mix

    Jerky specific:

    *Slice meat lengthwise into 1/8" width pieces.

    *Mix with above dry brine mix

    Brine for 3 hours, stirring hourly

    Rinse and dry with a fan for 2 hours

    Smoke with Alder/Apple for 2 [email protected] 125 then 150

    Dehydrate for 4.5 to 6 hours @ 160

    That's it.
     
    Last edited: Sep 5, 2013
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    I think you should consider moving to SE PA  !!!

    Bear
     
  11. dwaytkus

    dwaytkus Smoke Blower

    I've made your recipe and its the bomb.com!!!   [​IMG]   

    Now if salmon wasn't so damn expensive!
     
  12. johnnyb99

    johnnyb99 Fire Starter

    just picked up a couple lbs of salmon today..........what do you mean by "dry brine"?  It looks like you are brining in a liquid mixture.
     
  13. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    That brine started out dry but after sitting a few hours, the brine has pulled some moisture out of the fish.  My brine is typically  a ratio of 1/4  (non iodized salt / brown sugar) + lots of fresh garlic and sometimes I might add 1/2- 2/3 cup of one of my favorite marinades......If I'm in one of those moods, but not always.
     
  14. johnnyb99

    johnnyb99 Fire Starter

    Now I understand. Thanks for the info.  I think my timing I have this weekend will only allow me to brine overnight.  I assume I would need a less potent brine if letting sit for 8 to 9 hours? Could I just dillute by adding water for a wet brine and perhaps cut the salt and sugar addition down?

    That jerky looks absolutely amazing!! You don't add any other seasonings on before it goes in the smoker? I was thinking of making part of this salmon into jerky.  I thought maybe adding some of my jerky seasoning on would be good.
     
  15. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Be careful when brining small or thin pieces too long.  They will be too briney tasting.  Even large filet's I'll brine at most case 6-7 hours.  Also be careful in adding strong spices to the brine for you can very easily lose the flavor of the fish itself.
     

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