My recipe for jerky and smoked salmon

long_shot · 04-01-2011, 01:28 PM

I have tried A LOT of different recipes and have never really been that happy with any of them, until now. I use the same ingredients for elk, deer and salmon and it comes out just the way I like it so I thought I would pass it along.

1 cup brown sugar
3 tblsp garlic salt
1 or 2 tblsp soy sauce
1 tblsp minced garlic
1 tblsp black pepper
1 cup boiling water

For honey glazed add 1/3 cup honey. For a thicker honey taste you can add more but 1/3 is what I settled on for taste.

Mix everything together and then add the boiling water stir till sugar is mostly desolved. Place in fridge for 30 min or until it has cooled to at least room temp. Add meat and place back into fridge for 12 to 24 hours. Place the meat on racks and let set for 2 to 4 hours befor smoking at 150 degrees.

I have a small electric smoker and I do about 10lbs at a time. I also get the smoker up to 400 degrees to get the chips smoking good then open the door to cool down to 150 as fast as I can to keep the chips going. This recipe is not salty at all, so if you don't like salty salmon or jerky you should try it. Sorry for the spelling guys and I hope you enjoy.

duck buster · 04-03-2011, 08:56 PM

Thanks!

fishstik · 04-08-2011, 02:52 PM

Jerky tip,
when you rremove the jerky from the smoker put it in a sealed container to let it cool, it will condinsate in there and become moist
and the pepper will stick to the jerky, you will have to experiment to see what works for you...

salmonmoocher12 · 04-10-2011, 07:14 PM

mmmm delicious!!!!

Capt. Jack · 04-10-2011, 07:51 PM

I tried your brine mix today (almost verbatim). Used 1 tbsp. less of the garlic salt. You didn't say if you rinsed before putting on the racks, but I did quickly in cold water and I think that I'm glad I did.

Air dried for about 3 hours and went to the smoker. Did one smoker with this mix and another one with my old favorite dry mix (basic brown sugar brine) and YES, this one is now my NEW favorite!

Going to try sturgeon with it in a few days and I suspect it will be wonderful.

Thanks for sharing!

long_shot · 04-11-2011, 09:31 AM

I am glad you guys like it.

Capt Jack, I do not rinse mine. I tried that once and I really couldn't tell the difference, so I just put it straight on to the racks. Let me know how the sturgeon turns out.

team anarchy · 04-12-2011, 07:19 PM

I'm going to try it in a couple of days. I cut way down on the salt years ago. I am worried that salt is part of the curing process, so I vaccuum pack it, refrigerate it, and use it quickly just to be sure.

HenHunter2 · 05-22-2011, 08:44 PM

Quote:

Originally Posted by long_shot

I have tried A LOT of different recipes and have never really been that happy with any of them, until now. I use the same ingredients for elk, deer and salmon and it comes out just the way I like it so I thought I would pass it along.

1 cup brown sugar
3 tblsp garlic salt
1 or 2 tblsp soy sauce
1 tblsp minced garlic
1 tblsp black pepper
1 cup boiling water

For honey glazed add 1/3 cup honey. For a thicker honey taste you can add more but 1/3 is what I settled on for taste.

Mix everything together and then add the boiling water stir till sugar is mostly desolved. Place in fridge for 30 min or until it has cooled to at least room temp. Add meat and place back into fridge for 12 to 24 hours. Place the meat on racks and let set for 2 to 4 hours befor smoking at 150 degrees.

I have a small electric smoker and I do about 10lbs at a time. I also get the smoker up to 400 degrees to get the chips smoking good then open the door to cool down to 150 as fast as I can to keep the chips going. This recipe is not salty at all, so if you don't like salty salmon or jerky you should try it. Sorry for the spelling guys and I hope you enjoy.

Brown Sugar and Soy Sauce yumm !!!!!

long_shot · 01-03-2012, 05:00 PM

I did rinse some of the bellies off this year and will never rinse off again. I also tried some Sturgeon and it came out great!! We also canned some smoked sturgeon with this brine and 20min of smoking, my girlfriend loves it!

salmon718 · 01-04-2012, 08:25 AM

Thanks for the recipe. Will definitly be trying this one out on the next batch. Yummy!!!

DYJ · 01-04-2012, 09:15 AM

I smoked fish or the first time over the weekend and followed this to a T. Best smoked fish I have ever had and everyone that tried it has agreed. I'll be smoking a lot more fish in the future. My brother has already dropped off a full fillet to go in the next batch for him to have. Well done Long Shot.

Read1t48 · 01-20-2012, 06:57 PM

Long_Shot -

Much thanks for sharing your recipe. I am impressed...a little too impressed. I made some jerky for the whole family and it was gone the next day when I came home. I have more in the smoker, now! Good stuff. I'm using a Bradley smoker, mesquite smoke, and finishing it in the dehydrator. We don't like a lot of salt and I didn't rinse the brine off the meat - we found it to be perfect. Cheers.

waterbobber · 02-10-2012, 06:24 AM

I did up 15 lbs of chinook using this recipe last weekend. VERY GOOD. I slow smoked 14 lbs in the Chief, and BBQed about 1lb on the grill with a foil packet of alder chips with a few holes punched, placed directly on the burner. Wait until you get a good smoke going, then grill the salmon on the indirect heat side until done.