Smoked Salmon??

[25contender]

Yes it does take longer. In fact I just finished 20lbs of Elk jerky with the brine above. I split the meat up into 4-1 gallon Ziploc freezer bags. then pour brine into each bag, mix well occasionally and let it sit for 24 hours. Then smoke or dehydrate whichever is your preference. I dehydrated this batch and it took 11 hours @ 130*. I keep a eye on the meat and pull it out when it looks translucent. You can hold it up to light and see light through it. A good test for jerky to see if it is done is to put a few pieces in a Ziploc bag and put it in the refrigerator. If moisture forms in the bag then it is not ready.
For roasts or steaks in the smoker or the grill I just keep a eye on the meat as I like mine with pink in the middle and dont like it over cooked. As to how long it takes it just depends on the thickness and weight of the meat. It definately takes longer than any type of fish.

So my question is....... Assuming that deer/elk meat is more dense than salmon, would you need to brine/smoke for a longer time period?

 

[pmcgovern]

Yes it does take longer. In fact I just finished 20lbs of Elk jerky with the brine above. I split the meat up into 4-1 gallon Ziploc freezer bags. then pour brine into each bag, mix well occasionally and let it sit for 24 hours. Then smoke or dehydrate whichever is your preference. I dehydrated this batch and it took 11 hours @ 130*. I keep a eye on the meat and pull it out when it looks translucent. You can hold it up to light and see light through it. A good test for jerky to see if it is done is to put a few pieces in a Ziploc bag and put it in the refrigerator. If moisture forms in the bag then it is not ready.
For roasts or steaks in the smoker or the grill I just keep a eye on the meat as I like mine with pink in the middle and dont like it over cooked. As to how long it takes it just depends on the thickness and weight of the meat. It definately takes longer than any type of fish.

Thanks, 25. Answers my question. Since I hate to waste or ruin any meat, I'm going to run a small test batch and see how it goes. Thanks for the input.

 

[25contender]

The brine I use.

2 lbs brown sugar
1/2 cup sea salt
1/4cup ground black pepper
64 oz water.

Dissolve the brown sugar and salt in the water add ground pepper. If you want that Teriyaki flavor add one 21oz bottle of Veril Yeri Teriyaki Marinade

 

[Elkhunter96]

This is how we smoke salmon Alaska style... Fresh chopped Alder with no bark