SALMON JERKY RECIPE, Catch, Clean, Cook

Catch king salmon from Lake Ontario.

Fillet the salmon by cutting behind the pec fin and down to the tail, removing the belly meat.

Fillet the other side of the salmon in the same manner, ensuring clean cuts along the vertebrae.

Remove the ribs from the fillets.

Skin the fillets and prepare to brine them.

Make slits on either end of the lateral line of the fillet to remove the lateral line meat.

Place the fillets in a brine made with soy sauce and let them soak in the fridge for a couple of days.

After marinating, place the salmon on smoker racks and put a cookie sheet underneath.

Dust the fillets with black pepper on both sides.

Smoke the salmon with apple wood chips at 210 degrees for about four hours.

Check the salmon; if still moist, run it in a dehydrator at jerky temperature for a few hours to dry it out further.

Package the finished salmon jerky.

Equipment Needed

Spice Level:

Dietary