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Salmon Jerky

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I take the salmon in cut it up into narrow long slices about the width of my finger or smaller, then I brine in a freezer bag for 24 hours. (Brine is just, kosher salt, brown sugar and soy sauce, and a little hot sauce). After the brine, I place on racks for the smoker and sprinkle some hot seasoning on the fish or what ever you like. Then smoke for about 1-2 hours with apple, alder, or cherry wood. ( I have a luhr jenson big chief) this smoker only goes to about 180 degrees, so the cooking time takes a long time. After smoking for 1-2 hours, I just let it keep cooking for another 10 hours until the fish has almost dried out.

People love it and makes a great snack.

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I take the salmon in cut it up into narrow long slices about the width of my finger or smaller, then I brine in a freezer bag for 24 hours. (Brine is just, kosher salt, brown sugar and soy sauce, and a little hot sauce). After the brine, I place on racks for the smoker and sprinkle some hot seasoning on the fish or what ever you like. Then smoke for about 1-2 hours with apple, alder, or cherry wood. ( I have a luhr jenson big chief) this smoker only goes to about 180 degrees, so the cooking time takes a long time. After smoking for 1-2 hours, I just let it keep cooking for another 10 hours until the fish has almost dried out.

People love it and makes a great snack.

That would be excellent finger food for the boat. Thanks for posting this.:thumb:

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Wow that looks great, I'll have to try this on some fresh coho in the spring!

Sent from my iPhone using Great Lakes Fisherman mobile app

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looks awesome. Only question is are some bigger than your finger length ? They look big. I'm sure they are delicious though !

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they are lonbdf than finger length, it with width that I was trying to get close to finger width.  Long strips are great.

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Skin on th back or fillet cut into finger width?

 

Looks yummy will have to try this I I summer once I catch some fish.

 

Thanks for posting. 

Regards,

Nenad

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Another option is to take what you smoke, cut it into small pieces and mix it with cream cheese for a cracker dip.  

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I never actually tried salmon jerky but I have heard wonderful things about it. I have always been a beef and pork jerky kind of guy but I will have to try this. It doesn't sound too hard to do :)

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