to Smoke Salmon >> Salmon Jerky
This is the traditional way to preserve or dry salmon for the
winter. The natives of Alaska still dry their salmon on large
wooden racks for use during the winter.
I like to use King salmon but any salmon will work. Fillet your
fish. Remove the belly on the King salmon, it is too oily to make
jerky. I like to hot smoke the bellies, though!
- If you do not have a band saw, slice the fillets length wise
into ½-inch wide strips. If you have a band saw, freeze
the fillets and saw them into ½-inch wide strips. I have
had salmon jerky made from whole fillets and it is good but
it takes a couple of weeks to dry.
- Make your brine.
- Brine the strips for 10 minutes.
- Remove from the brine and quickly rinse under cold running
- If you use a rack, spray it with Pam to prevent sticking.
Another method is to tie string on one end of the strip and
hang the strips in the smokehouse.
- Smoke at 80degrees F. for 24 hours. The strips should be
dry to the touch but raw in the middle.
- Now begins the time consuming process of finishing the drying
process. I like to use a strong fan to blow a large volume of
air across the product for the next couple of days. Dry it until
it has the consistency of beef jerky.
- After it has finished drying, you should freeze the product.
There are two reasons for freezing. One is to kill any parasites
and the other is if you allow the strips to continue to dry
it will continue to dry it will get so hard you cannot eat it.