How to Make Cold Smoked Salmon Jerky

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: canned salmon

Canned salmon is often less expensive and still provides a good flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is more affordable and works in the curing process.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos are a less expensive alternative with a similar flavor.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Maple syrup can be a cost-effective sweetener with a different flavor.

Cut the pink salmon fillets into 1/2 inch to 1 inch wide strips, leaving the skin on.

Mix 2 lbs of brown sugar with 1/4 cup of salt to create a dry brine.

Layer the fish strips in a big container, covering each layer with the brine mixture until all strips are covered.

Let the fish sit in the brine for several hours or overnight.

Rinse the fish thoroughly after brining and place it on a smoking rack.

Let the fish air dry for a few hours until a dry tacky outer surface (pellicle) forms.

Lightly sprinkle black pepper on the fish after the pellicle forms.

Prepare a cold smoker using a small pot with charcoal and wood chips on top.

Smoke the fish for about 4 hours at a low temperature.

Transfer the rack to a screened enclosure for drying, keeping it in a well-ventilated area out of direct sunlight.

Dry the fish until it has a jerky-like texture, which may take several days depending on temperature and humidity.

Once dried, peel off the skin and enjoy the jerky.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens