Quadman750
New member
Salmon Jerky
Here are the ingredients used:
1/2 gallon water
1/2 quart maple syrup
3/4 quart Rogers Golden Syrup
2 quarts honey
3/4 cup course salt (pickling salt)
4 1/2 pounds dark brown sugar
Mix ingredients in a food grade container. Cut salmon into 1/2"-3/4" chunks & put in brine
Let sit in brine for 12-16 hours, you will see the color change.
Take out of brine & pat dry with paper towel.
Put on racks to let it dry for 24 to 36 hours until translucent,pic taken when hung
Pic taken after 12hrs.
Pic taken after 24hrs
Pic taken at 36hrs, you can see how translucent it is, you can see the toothpick through the salmon.
Remove toothpicks & smoke on frog mats. I smoked with Apple pellets @180° for 7 1/2hrs spritzing with maple syrup every 20 minutes for the last hour.
Not something I would do often as this recipe is expensive, the cost for the salmon & ingredients came to $126. I started with 7.7 pounds of salmon & the finished weight was 3.75 pounds, which works out to be $33.60 per pound.
Here are the ingredients used:1/2 gallon water
1/2 quart maple syrup
3/4 quart Rogers Golden Syrup
2 quarts honey
3/4 cup course salt (pickling salt)
4 1/2 pounds dark brown sugar
Mix ingredients in a food grade container. Cut salmon into 1/2"-3/4" chunks & put in brine
Let sit in brine for 12-16 hours, you will see the color change.
Take out of brine & pat dry with paper towel.
Put on racks to let it dry for 24 to 36 hours until translucent,pic taken when hung
Pic taken after 12hrs.
Pic taken after 24hrs
Pic taken at 36hrs, you can see how translucent it is, you can see the toothpick through the salmon.
Remove toothpicks & smoke on frog mats. I smoked with Apple pellets @180° for 7 1/2hrs spritzing with maple syrup every 20 minutes for the last hour.
Not something I would do often as this recipe is expensive, the cost for the salmon & ingredients came to $126. I started with 7.7 pounds of salmon & the finished weight was 3.75 pounds, which works out to be $33.60 per pound.
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