Hi guys, I am thinking of trying to dehydrate some cold smoked salmon that I buy from a comercial smoking place. I would use the same method as described on the website here for beef jerky but without the marinade. Bring the salmon up to 140 and then lower temp to dry it out. I was going to use my oven.
My goal is to have a salmon jerky that I could keep in the fridge but can take to work unrefridgerated for 8 hours max.
any thoughts / experience /. opinions would be much appreciated.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
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> Anova sous vide circulator
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> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I haven't made fish jerky but your question inspired me to do a little digging. Turns out that only low-fat fish species should be used for making jerky. High-fat species (like salmon) tend to go rancid pretty quickly. I suggest you google "fish jerky" and check out the hits you'll get.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
From a food safety standpoint though the fish was cured then cold smoked then I would "cook" it to 140 and dry it in oven at 150f. Is this more risky for botulism then the beef jerky in any way?
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