104timberwolf
Full Fledged Farker
- Joined
- Nov 2, 2013
- Location
- Montgome...
Started with a whole Faroe Island salmon from our local fish market. They filleted it for me and removed the pin bones. I sliced it into strips, skin on, and brined it overnight in water, sea salt, brown sugar, maple syrup and a little pink salt to be safe.
After brining it for 24 hours, I laid the strips out on my jerky racks and refrigerated them overnight. Today I smoked them for 4 hours with cherry and apple wood at 200 degrees. Finished drying them in the oven, brushing occasionally with maple syrup. Even after way too much sampling, had plenty left to vacuum seal.
After brining it for 24 hours, I laid the strips out on my jerky racks and refrigerated them overnight. Today I smoked them for 4 hours with cherry and apple wood at 200 degrees. Finished drying them in the oven, brushing occasionally with maple syrup. Even after way too much sampling, had plenty left to vacuum seal.