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Salmon Jerky

7/14/2013

2 Comments

 
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It takes us about two days to make salmon jerky for the year. The result is a slightly sweet, salty, dry, and smoky jerky. 




1. 








Pull pin bones and cut into strips.
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2.


Make brine mixture: 8 parts (by weight) dark brown sugar to 3 parts kosher salt. 


For five fish we used 20 pounds of brown sugar and 7.5 pounds of salt. 
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3.


Let fish sit on brine for a minimum of 12 hours. 17-24 hours is better. The fish needs to be stirred every few hours; add more brine as needed. 
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Almost immediately, the brine draws moisture out of the salmon. After 12 hours, the brown sugar/salt mixture turns into a syrupy mess. 
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4.




Once the salmon is translucent and firm, it's ready to be rinsed, peppered, and smoked. 
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5.



6.


We dry the fish out in two phases. First cold smoke the fish using Alder chips for 10-12 hours. Then, air dry by running a fan at 120 degrees for 10 more hours. 



Vacuum seal, freeze, and enjoy!
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2 Comments
Heather
7/18/2013 09:28:58 am

We're making this over the weekend! Thanks for sharing the recipe :)

Reply
Mindi
7/23/2013 01:31:05 am

I can't wait to hear how it goes!

Reply



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