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Author Topic: Making Salmon jerky  (Read 1709 times)

Offline elkaddict

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Making Salmon jerky
« 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.

Offline Chez

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Re: Making Salmon jerky
« Reply #1 on: June 30, 2019, 09:46:25 pm »
read over 1300 times and no replies?
Walk Softly and Carry a Bent Stick

Offline Shasta bob

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Re: Making Salmon jerky
« Reply #2 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
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Offline Chez

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Re: Making Salmon jerky
« Reply #3 on: July 01, 2019, 02:56:56 pm »
Ive eaten a bunch but never made it.

The pieces I ate were skin off
Walk Softly and Carry a Bent Stick

Offline Gafala

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  • Gem faceter by choice, BBQ Smoker by heart.
Re: Making Salmon jerky
« Reply #4 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
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