Sheet load of smoked Salmon jerky

Discussion in 'Fish' started by cmayna, Oct 26, 2013.

  1. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Baking sheet that is.......

    Since I brought home over 40# of king Salmon on Tuesday and then yesterday the wife and I brought home another 4 more fish, I felt it was time to make some more Salmon Jerky to help make room in the freezer for the newly acquired victims. This time though I decided to set aside a few pieces to do a sample tasting party during our next fishing trip, this coming Friday, outside the Golden Gate bridge,.

    I coated (brushed) a few pieces with a heated, liquidified brown sugar bath and then a few more with a maple syrup glaze. Think I'll let Capt Jim and deck hand Christian help judge the samples. The two small white plates on top hold the special samples.

    I must say the basic big batch is so damn good, why change it? Cause I love experimenting......

    [​IMG]

    Process:
    *Brine for 3 hours
    *Dry for 2 hours
    *Smoke with Apple & Alder for 2 hours
    *Dehydrate for 5 hours
     
    Last edited: Oct 27, 2013
  2. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Sure looking good there cmayna.  You are fortunate to have access to so much fish.

    Tom
     
  3. [​IMG]Looks GREAT!

    Happy smoken.

    David
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty!!!! You two sure have put a dent in the quota!!!
     
  5. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Case,

    If only you lived closer, I'd be feeding you big time.
     
  6. That's WILD!!!! So incredible to see, and even more amazing is how much fish you bring in!!! What incredible access!!!! That's terrific!!! Cheers! - Leah
     
  7. That looks mouthwatering great!

    What is the recipe you use.  I am looking for salmon jerky recipes!
     
  8. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I use the same dry brine recipe as I do with my Salmon filets and nuggets,using 1/4 (salt/brown sugar) ratio with fresh minced garlic.  Brine for 4 hours, rinse and room dry for 2 hours.  Smoke using Apple and Alder for 2 hours.  Dehydrate for 5+ hours.

    Craig
     
  9. that looks outstanding!  How well do you think that would work with store bought salmon?  I can't get fresh salmon in Texas.
     
  10. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I think it would work very well with store bought, but would be concerned with farm raised salmon which to me seems more fattier that wild caught salmon.
     
  11. Craig, that always looks very very good!    Maybe try chopping it up before you dehydrate it and add to whipped cream cheese and spread on beagles.  I love the lox flavored cream cheese and just can't get it anymore.

    If we were only in CA again!!!

    Mel
     
  12. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Mel,

    I would not want to chop it any smaller than what it is, which for jerky sizing is already a little on the small size. 
     
  13. Sorry,  meant you should chop it up after. 

    OOOOPS.

    Mel
     

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