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Smoked walleye jerky
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<blockquote data-quote="Kentucky Windage" data-source="post: 341908" data-attributes="member: 429"><p>I cold smoked a batch for 1.5 hours last night. Otherwise, 150 ish for temp. As stated in the instructions, I only smoke for 1-2 hours tops. Then I remove from the smoker and finish on the dehydrator at 155 temp for around 4-6 hours depending on how chewy you want it.</p><p></p><p><span style="color: silver"><span style="font-size: 9px">- - - Updated - - -</span></span></p><p></p><p></p><p></p><p>I freeze Walter cheeks separate from fillets. When I get a decent amount, I’ll make walleye cheek Cajun pasta. I haven’t decided if I want to share that recipe yet. Haha.</p><p></p><p><span style="color: silver"><span style="font-size: 9px">- - - Updated - - -</span></span></p><p></p><p>Way too prime to waste on jerky. Walter cheeks are like scallops. They are in a class of their own.</p></blockquote><p></p>
[QUOTE="Kentucky Windage, post: 341908, member: 429"] I cold smoked a batch for 1.5 hours last night. Otherwise, 150 ish for temp. As stated in the instructions, I only smoke for 1-2 hours tops. Then I remove from the smoker and finish on the dehydrator at 155 temp for around 4-6 hours depending on how chewy you want it. [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] I freeze Walter cheeks separate from fillets. When I get a decent amount, I’ll make walleye cheek Cajun pasta. I haven’t decided if I want to share that recipe yet. Haha. [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] Way too prime to waste on jerky. Walter cheeks are like scallops. They are in a class of their own. [/QUOTE]
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