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Thread: Salmon Jerky

  1. #1
    Member Reel Bob's Avatar
    Join Date
    Feb 2009

    Default Salmon Jerky

    Thanx a bunch for everyone that has posted Smoked Salmon how about some recipes for Salmon Jerky. Tried some recently and thought it was fabulous. Imputs please....

  2. #2
    Join Date
    Jul 2010
    Central Missouri


    NO ONE has a recipe for salmon jerky that they would care to share!?!?

    I have been watching this topic because I would like to know too.

  3. #3
    Member Skookumchuck's Avatar
    Join Date
    Feb 2007


    I guess I'm late to the party, but I'll throw in my recipe.

    For the marinade/cure I use:

    3 cups water
    1/4 cup plain salt
    1/2-1 cup sugar (brown or white), depending on how sweet you want it.
    1 cup Hawaiian-style terriyaki sauce. I like Aloha brand.
    1 16 oz can of crushed pineapple
    1 big onion diced up
    1 bunch of garlic diced up
    About a Tbs red pepper, depending on how spicy you want it.
    lots of pepper

    Slice up the fish thin, about 1/4 inch, length-wise. Boneless and skinless fillets.
    Cure in the fridge at least overnight, stirring every few hours or so. Sometimes I go a couple days.
    Rinse the fish very well in cold tap water, and lay out on your smoker racks.
    Let air dry for at least a couple hours, or until everything gets nice and tacky.
    Sprinkle on some pepper.
    Throw it in the smoke house and smoke for 3-4 hours, depending on you're tastes.
    Finish drying the fish. I just leave it in my smoker until dry. Usually takes overnight, but depends on the humidity and temp outside.

    If you smoke or dry it too hot, a lot of the fat will drip out and it will get crunchy. I try to error on the cool side even if it takes longer.

    good stuff.

    You can reuse the brine a couple times too.
    Nice Marmot.


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