First cut your fish into hand sized fillets with the skin off. Next, fill large ziplock bags (the thick freezer kind) with the fish. Make sure there is room for the brine. I use two brines for the jerky. The first is the Teriyaki brine:
2 cups of Brown or golden sugar
2 minced cloves of garlic
1 cup of teriyaki sauce (I use the golden dragon kind found in save-on)
1 Tablespoon of cracked black pepper
1 Tablespoon of Cayenne pepper
2 Tablespoons of Worchester Sauce
1 cup of apple juice
1 cup water
half cup of pickling or kosher salt
Put ingredients in a pot and simmer till all the salt and sugar is melted.
Let cool overnight and then fill the ziplock bags of fish with the brine.
Seal the bags and let it brine for about 24 to 36 hours depending on the thickness of the fish.
Flip the bags over every 8 hours so that all the pieces get good coverage
Fish should be firm when the brine has gone through.
The recipe above should be good for about 3 pinks so vary the proportions accordingly.
Don't worry too much about overbrining because this brine is not too salty.
After the first brine is finished, take fish out and pat dry. Then slice into 1/4 inch thick strips.
Next prepare the sugar brine:
2 lbs of golden or brown sugar
1 cups of honey
1/8 cup lemon juice
Simmer over low heat and add enough apple juice to dissolve the sugar into a thick syrup.
Make sure sugar is melted as much as possible.
Let cool overnight (you can make this brine the night before the fish is ready from the first brine).
Put fish back into the Ziplocks and Ladle the sugar brine into the bag making sure all the fish gets covered.
Let the fish sit in this brine for about 2 or 3 days. The fish should be very firm with a translucent look to it. The sugar brine will
also be watery after a couple of days.
When ready, take fish out. Put fish on racks and air dry with a fan for an hour or so.
You are now ready to smoke. I use a little chief and smoke it for 3 panfuls or about 4 to 5 hours. If its warm out, it may be done quicker. If its cold it may take longer. Don't use more than 3 panfuls of smoke or else it may be too smokey. When ready the fish should be like jerky, i.e. a bit chewy.
Again it seem like a lot of work but believe me it is well worth it!
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Topic: Where to buy Salmon Jerky (Read 14018 times)