Still trying to clear up some space in our freezers, so thought I'd make some more King Salmon jerky to take with us on this coming weekend's camping trip.
Started out with over 7# of fish. Sliced and dry brined for 3 hours.
Rinsed and now on the racks drying to form a pellicle
A couple hours in the smoker with Alder pellets
Into the dehydrator for 3.5 hours
Ending up with 2.6# of yumminess
Started out with over 7# of fish. Sliced and dry brined for 3 hours.
Rinsed and now on the racks drying to form a pellicle
A couple hours in the smoker with Alder pellets
Into the dehydrator for 3.5 hours
Ending up with 2.6# of yumminess
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