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Salmon Jerky


westwind

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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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