Plenty of red meat jerky recipe threads out there. What about salmon jerky? Who has the best one?
I’ve been hammering the pink salmon in the Puget Sound over the last couple of weeks. Got plenty being turned into traditional smoked salmon and flaked for salmon cakes. Gonna try some jerky next.
I currently have two from yesterday in the Prince of Wales wet brine. Cut it the “AkMoosie’s dad” way (filleted, then cut in half full length down the spinal line, then each half of that cut with a section at the tail left intact for hanging). Probably just a traditional Alaskan cut, but I saw it from him first.
Plan on throwing some black pepper and red pepper flakes on it before hanging, glaze with maple syrup towards the end of the smoke. I only have a smoker so following Hank Shaw’s recipe there. Smoke at 200 for 4-5 hours or until dry but not brittle.
Would love to prepare some more for hunting season, so if there are any “shelf stable” type recipes that I should try so I can get a week or so unrefrigerated in the field that would be awesome. Plenty of pink curing salt #2 on hand.
I’ve been hammering the pink salmon in the Puget Sound over the last couple of weeks. Got plenty being turned into traditional smoked salmon and flaked for salmon cakes. Gonna try some jerky next.
I currently have two from yesterday in the Prince of Wales wet brine. Cut it the “AkMoosie’s dad” way (filleted, then cut in half full length down the spinal line, then each half of that cut with a section at the tail left intact for hanging). Probably just a traditional Alaskan cut, but I saw it from him first.
Plan on throwing some black pepper and red pepper flakes on it before hanging, glaze with maple syrup towards the end of the smoke. I only have a smoker so following Hank Shaw’s recipe there. Smoke at 200 for 4-5 hours or until dry but not brittle.
Would love to prepare some more for hunting season, so if there are any “shelf stable” type recipes that I should try so I can get a week or so unrefrigerated in the field that would be awesome. Plenty of pink curing salt #2 on hand.
