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LOCATION: Recipes >> Preserving Meats >> Jerky 09

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Salmon Jerky

fresh sockeye salmon
Yoshida gourmet sauce

Fillet & skin salmon into "big slabs" (side steaks). Slice real
thin strips along the length of the slabs and bone. Marinade 24
hours in the refrigerator. Use gallon zipper lock bags. Swish
bags gently to make sure the strips marinade evenly in the sauce.

Lay on wire racks and smoke 3 days over birch chips. This would
be with very little warmth, or a cold smoke method. Turn the strips
after the first six hours. The Salmon jerky is done when it becomes
almost translucent. Cut into 5 to 6 inch lengths. Store in zip
lock bags in freezer.

A 5 to 10 lb. salmon will yield (8) 1 quart bags of processed
jerkey.

Just a note, I have had salmon jerkey that was heavily dusted with
cracked pepper. Pretty yummy stuff.

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