Spicy Sweet Wild Alaskan Salmon Jerky Recipe

Listing Results Spicy Sweet Wild Alaskan Salmon Jerky Recipe

WEBMay 6, 2018 · Slice across the previously sliced long strips cutting into 3"-4" pieces. Assemble all the ingredients of marinade in a bowl or ziplock …

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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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 …

Estimated Reading Time: 4 mins
Total Time: 5 hrs 20 mins
1. Place salmon in freezer for one hour. Slice partially frozen salmon into 1/4 inch by 4 inch slices.
2. Mix soy, brown sugar, honey, sriracha and liquid smoke in bowl until sugar dissolves. Add salmon slices and toss to coat.
3. Pour salmon and marinade into gallon sipper bag and marinate for 12 to 24 hours.
4. Drain and pat salmon dry. Place jerky slices in dehydrator evenly and separately.

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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 …

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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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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WEBJul 19, 2023 · Instructions. 1. In a non-reactive container, combine salmon with gochujang, sugar, water, and salt. Refrigerate for 2 hours. 2. Heat a large skillet over medium-high heat. Meanwhile, pat salmon dry with a …

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WEB4. When ready to cook, set the Traeger temperature to 180°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available. 180 ˚F / 82 ˚C. Super Smoke. 5. Drain the salmon strips and …

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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, …

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WEBJul 25, 2014 · With a very sharp knife, slice the salmon into ¼ inch pieces. Near the end of each slice, angle the knife so the sharp side of the blade is facing toward the end you’re cutting off (see image), and carefully …

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WEBClose the lid. 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. 1/2 cup maple syrup. Depending on the size of …

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WEBDirections. Line two rimmed baking sheets with parchment paper and place wire racks on top. Combine the soy sauce, brown sugar, lemon juice, pepper, liquid smoke, and hot …

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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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WEBApr 3, 2015 · Slice the salmon fillet into thin strips, about ½” wide. For easier cutting, pop the fish in the freezer for 45 minutes before you begin. In a non-reactive mixing bowl, …

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WEBPlace the fish in the freezer for 30 minutes before you begin, this makes it easier to slice. Once firm, cut into slices approximately 1cm in thickness. 3. In a glass or plastic mixing bowl, combine the soy sauce, lemon juice, …

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WEBMix together all ingredients for the marinade and add your salmon to a container with the marinade (place it in the fridge for 6-24 hours). Remove excess marinade from salmon

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WEBBlend with your fingertips 5 tablespoons of cold, unsalted butter into the flour mix. Add half a cup of diced salmon jerky and ¾ of a cup cheddar cheese. Lastly, stir in ¾ of cup …

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WEBRemove Alaska sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375F. Blend all dry seasoning ingredients in a small bowl. Step 2. Prepare the salmon. …

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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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