Ok its my time fer some help :D
My neighbors brother just cought some salmon from upsate NY. I got these 2 hugs fillets. We want salmon type jerky (called sharpies here) Whats the best way to do em before i mess em up. I dont really mess with salmon too much.
Do i leave the skin on?
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4633.jpg)
Thanks everyone.
nepas
I am sorry that I cant help you there Nepas with Salmon jerky. But Nepas asking for help, now there is a first.
Good luck finding one and please share it when you do.
HR
Quote from: Hopefull Romantic on September 27, 2009, 03:38:04 PM
I am sorry that I cant help you there Nepas with Salmon jerky. But Nepas asking for help, now there is a first.
Good luck finding one and please share it when you do.
HR
:D :D :D
This is a 2nd :D :D
nepas
Quote from: NePaSmoKer on September 27, 2009, 03:40:21 PM
Quote from: Hopefull Romantic on September 27, 2009, 03:38:04 PM
I am sorry that I cant help you there Nepas with Salmon jerky. But Nepas asking for help, now there is a first.
Good luck finding one and please share it when you do.
HR
:D :D :D
This is a 2nd :D :D
nepas
That's what I was going to say. I think you asked for help a month or two ago ;D ;D ;D
I can't help you either, I'm allergic to it... I just came in your thread to give you a hard time....
PM sent.
I've used that method (not my original) quite a few times and it is very, very good.
Hope it helps...
Quote from: slamdunk on September 27, 2009, 04:10:05 PM
PM sent.
I've used that method (not my original) quite a few times and it is very, very good.
Hope it helps...
Thanks i got your PM. I think i am going to go with dbrowns1 recipe in my smokehouse. If it dont work i aint out much.
nepas
Quote from: deb415611 on September 27, 2009, 03:58:56 PM
Quote from: NePaSmoKer on September 27, 2009, 03:40:21 PM
Quote from: Hopefull Romantic on September 27, 2009, 03:38:04 PM
I am sorry that I cant help you there Nepas with Salmon jerky. But Nepas asking for help, now there is a first.
Good luck finding one and please share it when you do.
HR
:D :D :D
This is a 2nd :D :D
nepas
That's what I was going to say. I think you asked for help a month or two ago ;D ;D ;D
I can't help you either, I'm allergic to it... I just came in your thread to give you a hard time....
Thanks for the hard time Deb :D :D I can always count on you ;D :D. YOU SILLY................ OH YEAH............SO THERE ;D as our friend would say.
nepas
Please let us in on this nepas. I've neveer heard of salmon jerky. Smoked (hot and cold), grilled, planked, poached - sure. But never the jerky.
Rick,
I'm with Arnie. Want to know about salmon jerky.
KyNola
I went with Dbrowns recipe on the salmon. Cut like kummok does.
Going to do the overnight then into the big house with maple or apple.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4635.jpg)
Didnt have any cheap whiskey or JD so i had to improvise. A gift from a friend ;D (Didnt want to use everclear)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4637.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4639.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4640.jpg)
Salmon jerky is just dried/smoked fish, not as brittle as beef jerky and not like smoked salmon. WHEW after this i stick to 2 & 4 legged critters ;D
nepas
lemme know how it turns out ... I know it has a great flavor and YUM Makers Mark thats some good stuff
Please post end results, looks intriguing.
HR
I have the salmon getting the glaze/pellical right now. Going into the smokehouse with apple or maple.
My neighbor said she wanted a few big hunks :D :D I said hey i aint that kind of guy :D ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4644.jpg)
nepas
Looking good Nepas. How do they taste?
HR
Quote from: Hopefull Romantic on September 28, 2009, 05:45:19 AM
Looking good Nepas. How do they taste?
HR
Not done yet. This is the stage before smoking. Letting the marinade dry and get tacky so the smoke sticks.
nepas
Quote from: NePaSmoKer on September 27, 2009, 06:03:27 PM
Didnt have any cheap whiskey or JD so i had to improvise. A gift from a friend ;D (Didnt want to use everclear)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4637.jpg)
That's quite a friend you have! I use the same stuff for barter/payment/birthday/christmas for a buddy of mine from KyNola's neck of the woods..
Ah yes. Maker's Mark is actually distilled about 2-2.5 hours away from me. I have a barrel at the distillery with my name engraved on the nameplate. You can become an ambassador for Maker's Mark for free at their website. They start sending you free stuff. Some of it is actually pretty neat stuff.
KyNola
Quote from: KyNola on September 28, 2009, 06:43:50 AM
Ah yes. Maker's Mark is actually distilled about 2-2.5 hours away from me. I have a barrel at the distillery with my name engraved on the nameplate. You can become an ambassador for Maker's Mark for free at their website. They start sending you free stuff. Some of it is actually pretty neat stuff.
KyNola
Yep, we've got one as well.
(not a great picture)
http://www.ambassador.makersmark.com/barrelpics/691415_1100.jpg
.. and I get their goodies in the mail.
I got the salmon in and the maple smoke rolling ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4645.jpg)
nepas
Quote from: squirtthecat on September 28, 2009, 06:49:05 AM
Quote from: KyNola on September 28, 2009, 06:43:50 AM
Ah yes. Maker's Mark is actually distilled about 2-2.5 hours away from me. I have a barrel at the distillery with my name engraved on the nameplate. You can become an ambassador for Maker's Mark for free at their website. They start sending you free stuff. Some of it is actually pretty neat stuff.
KyNola
Yep, we've got one as well.
(not a great picture)
http://www.ambassador.makersmark.com/barrelpics/691415_1100.jpg
.. and I get their goodies in the mail.
I just joined the Ambassadors club. My reserve is Nepas Reserve. Guess it can take some time to do.
nepas
That is looking good.... Man I need more fish :P
What should the IT of the salmon be at to be done?
nepas
Under normal smoking conditions it should be 140 - 145. With what you are doing, I dont have the foggiest idea.
HR
ARRRRRR UUGGGGG FISH....................PU ;D
nepas
As I said before, I've never even heard of it before. But, here's a link to a recipe to dehydrate 'em. I don't know if it'll help or not.
http://homecooking.about.com/od/shellfishrecipes/r/blsea143.htm
Thanks Arnie
Just put the thermapen in some fish. IT is 97* smoker IT is 152*
Going to do 2 racks in the cabelas dehydrator at 110* and the other 2 keep in the smoker.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4646.jpg)
nepas
Its gettin there ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4649.jpg)
nepas
They are beginning to look really good. I can almost smell them from here. You are the king of smoking and I'm not at all trying to tell you your business but when I first did salmon like you are doing, I really welded some of it to the racks. I hope yours doesn't stick. I solved that issue by laying the high temp screens from Y&P on the racks before placing the salmon on there. Can't do anything about it now but maybe for future reference. ;)
Tell you what. If it does stick and you break some of the pieces, send the broken ones to me as I know you wouldn't want defective smoked salmon strips laying around.
Larry
Quote from: KyNola on September 28, 2009, 01:11:30 PM
They are beginning to look really good. I can almost smell them from here. You are the king of smoking and I'm not at all trying to tell you your business but when I first did salmon like you are doing, I really welded some of it to the racks. I hope yours doesn't stick. I solved that issue by laying the high temp screens from Y&P on the racks before placing the salmon on there. Can't do anything about it now but maybe for future reference. ;)
Tell you what. If it does stick and you break some of the pieces, send the broken ones to me as I know you wouldn't want defective smoked salmon strips laying around.
Larry
Larry you the man ;D it did stick to the racks i have them on and they are supposed to be non stick. The racks are the oven jerky racks from cabelas. Didnt want to put the fish on the big expanded steel racks i made until they get a good coating of smoke on em.
nepas
Wish I could help with the IT thing but never made salmon Jerky for smoked looking at IT of 140 I believe.
Rick,
I welded two different batches to my Bradley non-stick coated racks. Ordered the Y&P screens right then and there after the second batch. :)
Larry
Well here is some of the smoked salmon. I think i might have over done it but it does taste good ;D
You smoked fish gurus please chime in and let me know what i should do different next time.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4653.jpg)
Guess my foodsaver has too much vac :D bent the cardboard :o and squished the fish. I have a slow moist setting and it did the same.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4655.jpg)
The ziplock hand vac bags work pretty good.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4656.jpg)
nepas
Some of the pieces do look a little on the crispy side, Nepas but still look tasty to me. I think that you'll find after being vac sealed and frozen, the texture will even out a bit. If you still have some dry portions after sealing/freezing, just shake 'em up in a Ziploc with some blackening spices (I make my own from scratch but also like Chef Paul's Blackened Redfish Magic for a quicker easier mix), call 'em Krispy Kritters and you/your friends will love it!
Glad to hear the recipe worked out for ya.. Enjoy oh and not bad for a fish rookie, lol kidding they look mighty edible to me like Kummok said one side does look a bit done but he also said its real hard to screw up fish (paraphrasing of course) ;D
Hey Rick,
Looks like some of those strips are broken to me. I told you to send the broken ones to me as I know you don't want defective strips laying around. If you're concerned about some of it being over done, make some smoked salmon dip but at my house I'm eating those things as is.
Looks good to me. Congrats Rick! ;) :D
Larry
Mighty nice, Nepas!
Salmon burnt ends... It's all good! :D
(send me what doesn't fit in KyNola's box)
No, no. Me, Me! I'll send a SASM (Self Addressed Salmon Mailer) to you. I can properly dispose of all the bad stuff. ;D ;D ;D
The salmom jerky came out pretty good. Did 3 hours in the smokehouse and 9 in the dehydrator. Not bad for a salmon smoke virgin ;D :o
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4657.jpg)
I cut the hard burnt ends off cuz they was poking holes in the vac bags ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4658.jpg)
Will i do salmon jerky again? Yeah i think so. Maybe next time keep in the Dbrown1 marinade for 24 hours.
nepas
I'm still researching. It looks like salmon jerky is also known as squaw candy. Search on that and you'll get a lot of hits. I've seen a site selling it. You might have a gold mine there. ;D
Or Indian candy is what they call it around here. It is generally pretty chewy and almost rubbery. But it peels of the skin real nice. I have never made it but have bought it. I will be looking for away to make it and will let you folks know the outcome.
Quote from: Quarlow on September 28, 2009, 09:24:21 PM
Or Indian candy is what they call it around here. It is generally pretty chewy and almost rubbery. But it peels of the skin real nice. I have never made it but have bought it. I will be looking for away to make it and will let you folks know the outcome.
Quarlow,
I remember having Indian Candy in BC and it was very good. I believe Bradley provides an Indian Candy recipe on one of those cards that back the pucks.
Nepas,
I'm very impressed with your smoked salmon, too.
Looks good to me!
Carolyn
Looks great, I think I might give that whole dehydrator thing a try... Glad you liked the recipe its the only thing I had a clue on when I joined ;D ;D ;D
Looks great Nepas. My little brother has had a 80l in his basement for 3 yrs and doesn't use it much. I think after I beat on him for a little while, I'll take it from him!! I'll give it back when I'm done. That's what little brothers are for right! ;D
Quote from: Tenpoint5 on September 29, 2009, 08:15:56 AM
Looks great Nepas. My little brother has had a 80l in his basement for 3 yrs and doesn't use it much. I think after I beat on him for a little while, I'll take it from him!! I'll give it back when I'm done. That's what little brothers are for right! ;D
:D :D
Just whop him around, take it and keep it. If he comes back whop him again ;D
nepas
Looks mighty tasty, but I'm wondering why you put cardboard in some of the packages.
Yes the recipe for indian candy is also on the Bradley web site under "recipes for maple bisquettes". It looks pretty good and I just happen to have 3 pink salmon in the freezer.
Quote from: OU812 on September 29, 2009, 04:12:21 PM
Looks mighty tasty, but I'm wondering why you put cardboard in some of the packages.
I was trying to get the store smoked salmon vac bag look :D :D
nepas
Quote from: NePaSmoKer on September 29, 2009, 08:01:08 PM
Quote from: OU812 on September 29, 2009, 04:12:21 PM
Looks mighty tasty, but I'm wondering why you put cardboard in some of the packages.
I was trying to get the store smoked salmon vac bag look :D :D
nepas
I see, make it eye appealing. Presentation makes a easy sale ;)