Pat Salmon Jerky Recipe

Listing Results Pat Salmon Jerky Recipe

WEBJul 6, 2020 · 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 …

Rating: 4.7/5(23)
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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  1. First, we will make a simple cure for the salmon. Whisk your brown sugar and salt together thoroughly in a glass container that comes with a lid (or can be wrapped with cling wrap or a beeswax cover).
  2. Cut your salmon into strips or chunks. Aim for strips that are about 1 to 1.5 inches wide. Remember that as the salmon smokes and becomes salmon jerky it will lose a lot of moistur…
  1. First, we will make a simple cure for the salmon. Whisk your brown sugar and salt together thoroughly in a glass container that comes with a lid (or can be wrapped with cling wrap or a beeswax cover).
  2. Cut your salmon into strips or chunks. Aim for strips that are about 1 to 1.5 inches wide. Remember that as the salmon smokes and becomes salmon jerky it will lose a lot of moisture and shrink.
  3. Take your strips of salmon and cover them completely in the brown sugar-salt cure, cover your bowl, and place it in the refrigerator. Leave it for a minimum of 12 and no more than 24 hours.
  4. Depending on how much salmon you are turning into jerky, you may need more or less cure. If you are staking salmon strips on top of each other, ensure there is a heavy layer of cure bet…
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  • 5/5(1)
  • Total Time: 17 hrs 10 mins
  • Category: Dinner/Appetizer
  • Published: Oct 22, 2022
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  • People also askCan you make low sodium beef jerky at home?While you may be looking for a low sodium beef jerky recipe, it's actually more important that you pay attention to internal temperatures of the meat. You can make beef jerky safely at home, but it takes some extra care to make sure it's safe. Read more: 10 Effortless Ways to Finally Cut Down on SaltHow to Make Healthy, Low Sodium Beef Jerky livestronglivestrong.comIs smoked salmon good for you?

    Luciana M. Cherubin

    Rating: 5/5(1)
    Total Time: 17 hrs 10 mins
    Category: Dinner/Appetizer
    Published: Oct 22, 2022

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  • WEBAfter marination, pat dry the slices and arrange them on a rack. Keep this rack on a baking sheet then insert it into a preheated oven for 5 minutes at 350 degrees. Now you know how to enjoy this classic treat with a very …

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    WEBJun 1, 2023 · Try these low sodium sauces and marinade recipes if you are following a low sodium diet. Use ingredients like olive oil, garlic, ginger, mustard, and low-sodium

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    WEBJun 29, 2021 · Instructions. Preheat the oven to 60 °C/ 140 °F (fan assisted), or 80 °C/ 175 °F (conventional). If using a large fillet, remove any pin bones using tweezers. There shouldn’t be any in fillets. Preferably …

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    WEBFeb 27, 2020 · In the meantime, in a large bowl, combine the soy sauce, lemon juice, sugar, peppercorns, lemon zest, liquid smoke, celery seeds, onion and garlic powders, and …

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    WEBDec 2, 2019 · Arrange your sliced meat on the dehydrator trays and let the meat dehydrate for at least four hours, or until the jerky has reached your desired consistency. Avoid opening the dehydrator doors before the four …

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    WEBNov 10, 2023 · Place salt, brown sugar, soy sauce , and water into a large pot. Bring to a boil, stirring until the sugar dissolves. Remove the pot from heat and let cool to room temperature. Slice the salmon into 1/4- to 1/2 …

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    WEBApr 1, 2017 · Instructions. Place salmon in freezer for one hour. Slice partially frozen salmon into 1/4 inch by 4 inch slices. Mix soy, brown sugar, honey, sriracha and liquid smoke in bowl until sugar dissolves. Add …

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    WEBMay 4, 2024 · Dehydrating: The Art of Drying. After marinating, drain the beef strips and pat them dry. Arrange them on a wire rack placed inside a dehydrator. Set the temperature …

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    WEBJun 19, 2020 · Stir soy sauce, molasses, sugar, Worcestershire sauce, lemon juice, black pepper, liquid smoke, and hot sauce together in a glass or plastic bowl until marinade is …

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    WEBCutting meat for Low Sodium Beef Jerky. Whisk together all the ingredients listed above until they are well combined. Place the beef jerky in a resealable bag or container and pour in the marinade. See the …

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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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    WEBSep 7, 2022 · Remove the saucepan from the heat and cool marinade. Cut salmon into strips, with or without the skin. Pour marinade into a shallow bowl and lay salmon strips …

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    WEBFeb 17, 2023 · Marinade the fish for 16 hours in the refrigerator. Cover with plastic wrap (or transfer to a plastic bag) and marinate for at least 8 hours and up to 24 hours. While the …

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    WEBStep. 1. In a large nonreactive bowl, combine the water, salt, curing salt (if using), brown sugar, and 1 cup of the maple syrup. Stir with a long-handled spoon to dissolve the salts …

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    WEBSodium: 40 mg per ounce Time: 30 minutes prep, overnight marinating, then 90 minutes in the food dehydrator. 1) Cut the beef into 1/8 inch strips against the grain, and combine …

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