BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Fish => Topic started by: elkaddict on March 26, 2016, 11:40:34 am

Title: Making Salmon jerky
Post by: elkaddict on March 26, 2016, 11:40:34 am
We are new to this and are wanting to make Salon jerky and wonder how long it will take in the Bradly as i see most do in a dehydrator.
Slices are approx. 1/4 inch thick.
Any guidance is much appreciated.
Title: Re: Making Salmon jerky
Post by: Chez on June 30, 2019, 09:46:25 pm
read over 1300 times and no replies?
Title: Re: Making Salmon jerky
Post by: Shasta bob on July 01, 2019, 07:11:02 am
What is salmon jerky? is that skin on or off? I would like more info please?.Bob
Title: Re: Making Salmon jerky
Post by: Chez on July 01, 2019, 02:56:56 pm
Ive eaten a bunch but never made it.

The pieces I ate were skin off
Title: Re: Making Salmon jerky
Post by: Gafala on July 01, 2019, 05:08:48 pm
Here is a recipe I found its close to the one on our site. Most of the info I saw was with the skin off. I think its a mater of preference.

Smoked Salmon Candy
2-3 pounds salmon fillets
1 1/2 cups brown sugar
1/4-1/3 cup Kosher salt
1/2 tablespoon granulated garlic
1/2 tablespoon granulated onion
1/2 tablespoon white pepper
1 teaspoon cayenne pepper
1/4 cup honey or maple syrup for glazing, optional
Wood Chips