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salmon jerky~
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<blockquote data-quote="snow" data-source="post: 227282" data-attributes="member: 1056"><p>As far as smoking salmon,today me fav is atlantic salmon and better yet is steelhead (lake run rainlows) reason is the meat is more firm,even chinooks(kings) the fillets are so thick they tend to get mushy,we cut long strips length wise for jerky 2"x 2" and 3-4hrs of 165deg smoke the strips shrink and make perfect jerky.Crank the heat up for more firm meat.</p><p></p><p>Also the brine,kosher salt/dk brown sugar 12 to 24hrs,then some secret rub,smoke over maplewood for 4-5 hrs,brush a mix of melted brown sugar and maple syrup the last hour or so,let the racks cool to room temp before ya eat and better yet the smoke flavor really comes out after the fish is chilled.</p></blockquote><p></p>
[QUOTE="snow, post: 227282, member: 1056"] As far as smoking salmon,today me fav is atlantic salmon and better yet is steelhead (lake run rainlows) reason is the meat is more firm,even chinooks(kings) the fillets are so thick they tend to get mushy,we cut long strips length wise for jerky 2"x 2" and 3-4hrs of 165deg smoke the strips shrink and make perfect jerky.Crank the heat up for more firm meat. Also the brine,kosher salt/dk brown sugar 12 to 24hrs,then some secret rub,smoke over maplewood for 4-5 hrs,brush a mix of melted brown sugar and maple syrup the last hour or so,let the racks cool to room temp before ya eat and better yet the smoke flavor really comes out after the fish is chilled. [/QUOTE]
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