Salmon Jerky - fresh sockeye salmon

Method

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