Salmon Jerky

1. 1

   Fillet and skin salmon into big slabs (side steaks).

2. 2

   Slice real thin strips along the length of the slabs and bone.

3. 3

   Marinade 24 hours in the refrigerator.

4. 4

   Use gallon zip-lock bags.

5. 5

   Swish bags gently to make sure the strips marinade evenly in the sauce.

6. 6

   Lay on wire racks and smoke 3 days over birch chips.

7. 7

   This would be with very little warmth, or a cold smoke method.

8. 8

   Turn the strips after the first six hours.

9. 9

   The salmon jerky is done when it becomes almost translucent.

10. 10

    Cut into 5 to 6-inch lengths.

11. 11

    Store in ziplock bags in freezer.

No additional tips available.