Salmon Jerky

Directions

1. 1
   Fillet and skin salmon into big slabs (side steaks).
2. 2
   Slice real thin strips along the length of the slabs and bone.
3. 3
   Marinade 24 hours in the refrigerator.
4. 4
   Use gallon zip-lock bags.
5. 5
   Swish bags gently to make sure the strips marinade evenly in the sauce.
6. 6
   Lay on wire racks and smoke 3 days over birch chips.
7. 7
   This would be with very little warmth, or a cold smoke method.
8. 8
   Turn the strips after the first six hours.
9. 9
   The salmon jerky is done when it becomes almost translucent.
10. 10
    Cut into 5 to 6-inch lengths.
11. 11
    Store in ziplock bags in freezer.