Salmon Jerky

[jarredbehrendt]

Heres one that many of you have never tried, I served many batches of this and everyone is surprised at the taste.

1-3 lb. Salmon (trout would work too as I use Pinks for this)Fileted and skin off

The Marinade:
2 c Soy Sauce
Water (add as needed)
2tb Cracked Pepper
1-6tb (Depending on taste) Chili Flake (I use habanero)
1c Brown Sugar
Big Freezer Bag

Slice the fish into 1in rectangular pieces and place it into the marinade.
I did not give a measurement on the water because it depends, the best way to marinade is with a syrup-like mix. So add water until the marinade reaches the consistency of maple syrup.
Allow the fish to marinate for 1-2 Days, every so often squishing it around so that all of the pieces get a good coating.

The next step is smoking, smoke at 160-180 degrees using a fruitwood for 4-8 Hours. I know that is a big timespan but it depends on many things. After 4 hours check the fish, if it looks jerky dry, take it out, if not leave it in for another hour.

After cooking is complete you can enjoy the jerky, I would recomend that you keep it in a covered container and eat it up within the first week or it will grow mold (unless you dry it alot more, but then it looses its flavor). I usually do this recipe and it gets eaten in the first 2 days anyway, so its never been a problem.

Enjoy!

[jarredbehrendt]

I would like to point out that I can bring some to the tie-in at the end of the awards ceremony this weekend if anyone would like to try some, just let me know.