Salmon Jerky

Discussion in 'Fish' started by irishteabear, Jul 17, 2009.

  1. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Back in Feb of this year I attempted to make some salmon jerky that turned out to be too salty. I've been wanting to try again and finally got the opportunity. Used the suggestion by PitRow from the original attempt of using 4 parts brown sugar to 1 part salt. I used the splenda/brown sugar blend (instead of regular brown sugar) and kosher salt. Took a 3 lb salmon fillet and skinned it. Sliced it and put it in a bowl with the cure and mixed it well by hand.



    Put it all in a zipper bag and then in a pan to prevent leaks and in the fridge it went overnight. This morning it was drained, rinsed and then went in the Bradley at 120 with apple. I was able to smoke it for 4 hrs before it decided to rain 2 hours earlier than expected. After scrambling to bring the salmon in the house, unplug and put away the Bradley it stopped raining. [​IMG] Sat the salmon on the kitchen table on some cooling racks and turned a fan on it to finish dehydrating.

    All I can say is I have to stay out of the kitchen! [​IMG] Every time I go through I snag a sample and by the time the salmon is all dried there will be nothing left.



    If you're interested, here is the link to the original post. http://www.smokingmeatforums.com/for...t=salmon+jerky
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    That sure looks good, I just got a Bradley so I may try making some salmon jerky since I love salmon. [​IMG]
     
  3. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    Awesome as always. Dawn !![​IMG]
     
  4. fishawn

    fishawn Smoking Fanatic

    Looks great!.... Would you change the salt/brown sugar ratio? Or did you nail it @ 4/1?
     
  5. scubadoo97

    scubadoo97 Smoking Fanatic

    Looks wonderful. Salmon candy!!
     
  6. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    I can highly recommend it.

    I would leave it as it is. It isn't too salty, and just sweet enough. I'd be concerned about getting a good cure of the salmon if the bs were increased any more.
     
  7. Some nice looking fish Dawn
     
  8. speedway73

    speedway73 Fire Starter

    I know what i'm doing tomorrow!!
     
  9. pitrow

    pitrow Smoking Fanatic

    Glad to hear it worked out for ya Dawn! Sure is addicting stuff ain't it?

    [​IMG]
     
  10. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    It sure is! [​IMG]
     
  11. alx

    alx Master of the Pit OTBS Member

    That looks so good!!!

    I am seriously cosidering an electric or gas smoker for these things..

    As a kid in alaska i could smell the alder and salmon in the air during the runs of fish.
     
  12. pitrow

    pitrow Smoking Fanatic

    BTW, it's probably too late now, but you could have probably finished those in your oven if you can get it to go down that low. I've done quite a few batches of jerky in my oven at it's lowest setting with the door propped open just a bit.
     
  13. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    I was aware of that, however with the temp outside being 87 with 60% humidity, I was not about to heat the house up too, lol. Thanks though.
     
  14. the dude abides

    the dude abides Master of the Pit OTBS Member

    Nice Dawn. Looks and sounds great!

    [​IMG]for the successful smoke!
     
  15. desertlites

    desertlites Master of the Pit OTBS Member

    good job on the salmon dawn.have had much from north cal indians.
     
  16. pitrow

    pitrow Smoking Fanatic

    Lol.... that makes sense! [​IMG]
     
  17. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    That looks great Dawn!! [​IMG]
     

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