Salmon jerky-something different

Borders · October 2005

<p />I've tried this a few times and it is fast becoming a favorite snack. This is not jerky in the sense that it is chewy and dry, but is fairly dry and real firm. It requires refridgeration.
1. Brine a filet 3-12 hours with a brine of your choice. I've tried 4 and like them all. I liked the ones brined for 12 hours best.[p]2. Rinse well.[p]3. Slice filet across the grain in quarter inch strips and let air dry while your egg gets set up.Then, add some fresh black pepper.[p]4. Start smoking the strips indirest while the egg is cool and hold the temps down as long as you can, letting the egg slowly climb to 200 dome. I've managed to do this over a period of 6-7 hours so far. Flip the slices after the 1st 4 hours or so.[p]5. Once the egg hits 200, keep an eye on the strips and cook til real brown and firm. Cool, then refridgerate. [p]