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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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11-24-2012, 03:52 PM
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#1 |
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On the road to being a farker
Join Date: 09-03-12
Location: Sacramento, CA
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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!! 
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Professional Pyro.. No really; I get paid to blow stuff up... |
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11-24-2012, 04:56 PM
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#2 |
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somebody shut me the fark up.
    
Join Date: 02-07-08
Location: Phoenixville, PA
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This sounds really interesting Can you describe how you are doing this
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team When all else fails ask yourself WWGALD |
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11-24-2012, 05:52 PM
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#3 |
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On the road to being a farker
Join Date: 09-03-12
Location: Sacramento, CA
Downloads: 0
Uploads: 0
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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!!! 
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Professional Pyro.. No really; I get paid to blow stuff up... |
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11-25-2012, 04:02 PM
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#4 |
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Found some matches.
Join Date: 01-03-09
Location: Abingdon, Virginia
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Can you share more info on your wine barrel cold smoker?
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11-25-2012, 06:31 PM
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#5 |
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On the road to being a farker
Join Date: 09-03-12
Location: Sacramento, CA
Downloads: 0
Uploads: 0
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__________________
Professional Pyro.. No really; I get paid to blow stuff up... |
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11-25-2012, 07:14 PM
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#6 |
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is One Chatty Farker
 
Join Date: 06-12-09
Location: Ithaca, Michigan
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Sounds absolutely delicious. Can't wait to see the finished product pron!
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Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen |
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11-25-2012, 07:49 PM
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#7 |
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somebody shut me the fark up.
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
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Thanks Soiunds Great
__________________
Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team When all else fails ask yourself WWGALD |
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11-25-2012, 08:00 PM
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#8 |
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is one Smokin' Farker
Join Date: 03-02-10
Location: Lunenburg, MA
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Dang I used to live in Sac. and this makes me miss it! Used to squeeze in with the flotilla at Discovery Park... Sure do miss that Salmon run!
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Pork Butt and Chicken Legs |
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