Getting Ready to Thow Salmon Jerky on the Cold Smoker

Yep caught two salmon yesterday at the river, and now they are marinated and ready for cold smoking.

Let the smoking Begin, there will be Salmon Jerky tomorrow!!

Just like Jerky.
Take your raw Fish Fil-a remove ALL bones via cutting them out.
Then slice into thin strips.

The bigger the fish the wider your strips will be and thus better.
These were from some small 10 lb'ders yesterday, hence the not wide strips.

Then plunk in your Favorite Marinade for 24 hours.
Dry them out for a few hours on a rack once, mostly dry (Not dripping wet)
Then onto the smoker for usually 12 hours of cold smoking
Then if they are still not quite dry enough we place them next to the fire place for a few hours to finishing drying out (if needed).

It's quite amazing stuff!!!!

Here they are on the Wine Barrel Smoker as of right NOW

You can see a few wide strips, but not many..
The thicker the fish, the wider the slices, and wider strips.
Thin strips taste very good, but wide strips are amazing!!!

It does both cold and hot smoking..

http://www.bbq-brethren.com/forum/showthread.php?t=143527