Alaska Smoked Salmon Jerky Recipes

Listing Results Alaska Smoked Salmon Jerky Recipes

WebMar 27, 2012 · 1 1/4 pound side of salmon, skin and pin bones removed; 1/2c soy sauce; 1T molasses; 1T freshly squeezed lemon juice; 2t …

Reviews: 10
Estimated Reading Time: 2 mins

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WebMay 6, 2018 · Instructions. Remove pin bones from fish fillet with needle nose pliers. Leave skin on fillet. With a sharp knife, slice long strips …

Rating: 4.2/5(95)
Total Time: 10 hrs
Category: Snack
Calories: 155 per serving
1. Remove pin bones from fish fillet with needle nose pliers. Leave skin on fillet.
2. With a sharp knife, slice long strips lengthwise 1/4"-1/2" thick from the "head" of the fillet to the "tail".
3. Slice across the previously sliced long strips cutting into 3"-4" pieces.
4. Assemble all the ingredients of marinade in a bowl or ziplock bag and mix well.

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WebJul 6, 2020 · Mix the salt and sugar together. Sprinkle a thin layer of this over the bottom of a lidded container. Arrange the strips of salmon in …

Rating: 4.8/5(21)
Category: Appetizer, Cured Meat, Snack
Cuisine: American
Calories: 251 per serving
1. Mix the salt and sugar together. Sprinkle a thin layer of this over the bottom of a lidded container. Arrange the strips of salmon in the container in one layer. Cover with the remaining cure. If you need to do this in more than one layer, heavily dust the first layer with the cure before adding more fish.
2. Cover the container and let this cure in the fridge for 12 hours. If you can, turn the container upside down once during this time, or mix the salmon pieces around, so you get a more even cure.
3. Remove your salmon from the cure and quickly dunk it in a large bowl of ice water to rinse off excess cure. Pat the fish dry with paper towels and set on a rack over a baking sheet in the fridge overnight if possible, or in front of a fan or in a cool, shaded, breezy place for at least 1 hour. You want the surface of the salmon to get sticky-tacky, which will help smoke adhere to it.
4. Fire up your smoker. I shoot for an internal temperature of about 200F. See the headnotes for your wood choices. Smoke you salmon for at least 3 hours, and as long as it takes to get dried, but still chewy. It normally takes me 5 hours. If you are using maple syrup, paint it on the fish every 30 minutes or so after 1 hour has elapsed.

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WebMar 27, 2012 · Remove salmon from the freezer and slice the salmon in 1/4 inch thick slices length-wise. Then, slice the lengths in 3-4 inch long pieces, depending on the size …

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WebFeb 27, 2020 · Freeze salmon for 1 hour. In the meantime, in a large bowl, combine the soy sauce, lemon juice, sugar, peppercorns, lemon zest, liquid smoke, celery seeds, onion …

Rating: 3.3/5(262)
Category: Snack
Cuisine: Air Fryer
Estimated Reading Time: 2 mins

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WebNov 27, 2023 · In this video, I’ll be sharing with you how to make one of my favorite, nutritious, delicious snacks, cold smoked salmon jerky! Along the way, we’ll look at

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WebPlace your salmon n the freezer for 30 minutes to make them easier to slice. Use a sharp knife to slice 1/4 - 1/2" strips down the length of the fillet (head to tail). Once cut lengthwise, cut them to the size of 3-4 inches in …

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WebOct 22, 2022 · 1 tablespoon scotch. Set your timer for 1 hour and then baste the salmon with a thick layer of maple syrup. Every hour baste the salmon with more maple syrup. ½ cup maple syrup. Depending on the size of …

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WebNov 12, 2023 · Fire up the smoker. Shoot for an internal temperature of about 200 degrees F. Smoke the salmon for at least 3 hours or longer until dried, but still chewy. Paint maple syrup on the fish every 30 minutes or …

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WebJun 19, 2020 · Directions. Slice salmon fillets into 4 equal sections, width-wise. Rotate each section 90 degrees and slice lengthwise, about 1/4-inch thick. Remove pin bones with needle-nose pliers. Don't slice bony …

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WebRECIPES; FISH PROCESSING; CONTACT; Alaska’s Best 5v2kv 2021-10-27T11:18:21+00:00. A product of Trapper’s Creek Smoking Company. Alaska’s Best …

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WebThis recipe from the Food Network is a straightforward way to achieve smoky deliciousness on the barbecue; essentially, you’re just grilling a fillet of salmon at a relatively low

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WebJerky Directions: 1. Thaw your meat if it is frozen. Cut the meat to the specs of your grinder. Ours calls for 1-inch strips. 2. Grind 2 1/2- to 3-pounds of moose or other game into …

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WebFeb 17, 2023 · 3. Mix the ingredients of the marinade in a bag or non-reactive bowl. Mixing the salmon jerky marinade. Mix the rest of the ingredients in a plastic bag or non …

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WebPreheat oven to 170°F. Line two large sheet pans with parchment paper. Arrange the marinated fish, in a single layer, onto the prepared sheet pans. Cook for 10-12 hours, until your desired texture level. After a couple of …

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