I CAUGHT A COUPLE HATCHERY S/H YESTERDAY, HAVE REMOVED BONES AND CUT INTO 3/8"-1/2" THICK BY VARIOUS LENGTH/WIDTH. ITS IN THE BRINE, BUT WONDERING HOW HOT TO SMOKE IN BRADLEY AND APPROX TIME. I FIGURED AT 100 DEGREES TIL ITS GOT THE RIGHT TEXTURE? HOW LONG IN BRINE?

id brine it over night... approximate time cant be given, pull it out when you like the results of how it looks, feels, and if you want, tastes... depending on how much, could be anywere from 6-15 hours...

you trying to make Squaw Candy?

buddy brought some S/H jerkey out fishing yesterday that someplace made 4 him, the texture was same as meat jerkey, he did not know temp,time and brine mixure. i used my recipe and added teriyaki and maple syrup.

buddy brought some S/H jerkey out fishing yesterday that someplace made 4 him, the texture was same as meat jerkey, he did not know temp,time and brine mixure. i used my recipe and added teriyaki and maple syrup.

let me know if you find a good recipe....i always have more fish than i know what to do with and i love...LOOOOOVE smoked jerky and smoked fish...during salmon season i eat about a pound a day...always trying to find a new way to do it....if you look up OnTheSwing...hes got a DERRRRRICIOUS recipe for jerky and smoked fish...i know... i ate all his $hit one day in the car hahahahha

I have made Salmon Jerky before using a dehydrator.
Made a dry brine of salt brown sugar/ honey ans let it cure for ~ 24 hrs (depending on thickness), put it in a dehydrator @ 135 - 160 f for 8-12 hrs.

I put teriyaki sauce on after it comes out of the brine. More sweetness stays on it

1 cup white sugar, 1 cup brown, 1/2 cup salt, 1 quart water...

put in fridge over night, pull out, and rinse off, let air dry till pellicle forms (1-2 hours), throw in smoker with some Alder, or half Apple, half Cherry...

when its done, its bomb.com...

That link made my mouth water!

turned out more like candy, Brined for 20 hrs, smoked in bradley at 100* for 9 hrs. Brine, brown sugar,maple sugar,ground rock salt & spices,terriyaki, maple syrup. cut up S/H to 1/4"-1/2"thickness X various length.
The thinnest pieces 1/4" or less, had a jerkey texture, the other thicker pieces were candy texture. Wife likes it, Im havin a corona and tryin it now

Here is a very good salmon jerky recipe. Very simple with ingredients most people have on hand. I used a big chief smoker with good results.
http://alaskaoutdoorjournal.com/Departments/Recipes/Canning/salmonjerky.html

my dad does it with a overnight dry brine then ties 2 strips together with a piece of string and hangs them by it. He hangs them for about 12 hours with a fan on them before they get smoked.

I love the detail this guy goes into.

http://www.dogsear.com/honey_glazed_salmon.htm

Regarding Shawn's post with the link to Marilyn's recipe. I have used it on salmon and have really liked the jerky done with her recipe.

Note the short brine time.

I've done it in my Big Chief, but the oven method should work just as well.

http://alaskaoutdoorjournal.com/Departments/Recipes/Canning/salmonjerky.html

2lb's dark brown sugar/half a cup kosher salt brine 24 hrs rinse let air dry for 2-3 hours smoke in the bradley @ 130 degrees until ya like it.Good luck,
SZ

PS I use cherry wood for a drak redish color and mild flavor.