Smoked Salmon Jerky

[Nitroholic]

Alright, I used this recipe all last year during the chum season and it really is the best.

Ingredients:
1 salmon of your choice (I'm using Chum, I save the others for baking, bbq etc.)
About a cup of salt, which has too be non-iodized
Couple handfuls of demura brown sugar
Lots of Montreal steak spice

And that’s it! Simple eh? Well actually not so simple. It's a 2 day process and you basically have to plan it out so you get the timings right.

How I did it:

Cought the fish Saturday afternoon, bleed the fish, and put it on ice.
Saturday night, filleted fish and into the brine for 24 hours.
Sunday night put it to dry over night
Monday morning smoke it.


ok first you gotta catch that son of a bitch

http://www.nnuploads.com/files/15089_rrudh/IMG_0348.jpg

Next fillet it, doesn't have to be perfect becuase your gunna chop it up anyways

http://www.nnuploads.com/files/15090_7dgci/IMG_0349.jpg

next cut a piece of the fillet and start taking strips off. Vary the length and width.

http://www.nnuploads.com/files/15092_ijdaz/IMG_0351.jpg

and this is a sample of what ya get

http://www.nnuploads.com/files/15093_td6kb/IMG_0352.jpg

and here is the whole fish done up. takes quite a bit of work.

http://www.nnuploads.com/files/15094_skxda/IMG_0353.jpg

the only 3 ingrediants involved

http://www.nnuploads.com/files/15095_4n4eh/IMG_0354.jpg

now layer your enamel or glass pot (no metal as it reacts or some shit with the salt and makes the fish taste metallically)

http://www.nnuploads.com/files/15096_ijfor/IMG_0355.jpg

now layer on your salt. what the salt does is take out any water in the fish.

http://www.nnuploads.com/files/15097_irgmb/IMG_0356.jpg

add montreal steak spice

http://www.nnuploads.com/files/15098_xsdyi/IMG_0357.jpg

and lastly the brown sugar

http://www.nnuploads.com/files/15099_6funm/IMG_0358.jpg

after 24 hours you will get a goupy mess. all that liquid is water coming outta the fish.

http://www.nnuploads.com/files/15100_hklkn/IMG_0361.jpg

after brineing you must air dry it. I like to do it over night.

http://www.nnuploads.com/files/15103_uw5qq/IMG_0364.jpg

as you see they are semi transparent

http://www.nnuploads.com/files/15104_fylja/IMG_0365.jpg

alright so its now morning and they have air dried over night. Turn on your smoker and let it preheat. then load your racks in.

http://www.nnuploads.com/files/15105_0ergd/IMG_0366.jpg

get your smoking chips out and fill up the pot. I'm using cherry chips as I've had the best luck with them.

http://www.nnuploads.com/files/15108_vd6is/IMG_0369.jpg

and let that puppy smoke. a pot of chips lasts me about an hour. I did 3 shots of smoke then I did about 2 hours of just heat to dry them out.

http://www.nnuploads.com/files/15106_unpdd/IMG_0367.jpg

end result. I like my jerky fairly dry and tough.

http://www.nnuploads.com/files/15109_ngpmd/IMG_0370.jpg

and the whole lot. it looks wet but its just the shiney reflection.

http://www.nnuploads.com/files/15086_jr1pq/IMG_0371.jpg

http://www.nnuploads.com/files/15087_tyoxv/IMG_0372.jpg


hope you enjoyed :oopsie: tastes good

[AwricBawrin]

damn! i i want that.

[AwricBawrin]

any non-smoker way to do this?

[DOBERMAN]

I was down to do it until I saw the smoker part :o

[edxmon]

No big chief smoker for home :(

[Nitroholic]

any non-smoker way to do this?

not really, I guess you could put it in your oven at 150 degrees F to dry it, but it wont give it any flavor

[Nitroholic]

I was down to do it until I saw the smoker part :o

After years of catching chum and not being able to do anything with them (they taste crappy if you back/bbq) I decided to buy a smoker. There's some really expensive ones out there but I picked up my big chief for only 129 bucks. :bowdown:

[Lintegras]

Some of that shit, send it to me (I like it a tiny bit chewy, kthx)

[edxmon]

After years of catching chum and not being able to do anything with them (they taste crappy if you back/bbq) I decided to buy a smoker. There's some really expensive ones out there but I picked up my big chief for only 129 bucks. :bowdown:

Wouldn't you be able to just put the wood chips in a grill, turn then off after you for them smoking and close the lid?

[Nitroholic]

Wouldn't you be able to just put the wood chips in a grill, turn then off after you for them smoking and close the lid?

:dunno: I suppose its worth a shot

however you have make sure your temperatures arn't too high. I smoke the fish at about ~130 degrees F

[Whippy]

holy fucking shit balls that looks delicious.

good work.

[Kotchy]

would cut off penis for 10lbs of that

[NPH]

would cut off penis for 10lbs of that

you mean 60 confirmed kills?

[Nitroholic]

lotta work to do here... yesterdays catch

http://www.nnuploads.com/files/19496_tf9ju/IMG_0378.jpg

[Lintegras]

Some of that shit, send it to me (I like it a tiny bit chewy, kthx)

lotta work to do here... yesterdays catch

http://www.nnuploads.com/files/19496_tf9ju/IMG_0378.jpg

No, serious. Kthx.

[tryfuhl]

here's how to make a ghetto smoker for like 20-25 bucks

http://www.wonderhowto.com/how-to/video/how-to-make-a-smoker-out-of-a-cardboard-box-210540/

anyways, looks good man, but montreal steak seasoning is horrid