Spicy Sweet Wild Alaskan Salmon Jerky Recipe

Tasty Salmon Jerky Jerkyholic

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 bag …

Rating: 4.2/5(95)
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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Salmon Jerky Alaska from Scratch

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 …

1. Place salmon filets in freezer for 30 minutes (this makes them easier to slice).
2. Meanwhile, mix soy, molasses, lemon, pepper, and liquid smoke together in a small bowl. Set aside.
3. 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 of your filet.
4. Place the salmon in a one-gallon zipper bag and pour marinade over salmon. Seal bag and refrigerate 3-4 hours.

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Salmon Jerky Recipe How to Make Salmon Jerky

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: 4.6/5(24)
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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