Does anyone have a Native American recipe for dry fish?
How to Smoke Salmon >> Ed’s Salmon Jerky This is the traditional way to preserve or dry salmon for the winter. The natives of Alaska still dry their salmon on large wooden racks for use during the winter. I like to use King salmon but any salmon will work. Fillet your fish. Remove the belly on the King salmon, it is too oily to make jerky. I like to hot smoke the bellies, though! If you do not have a band saw, slice the fillets length wise into ½-inch wide strips. If you have a band saw, freeze the fillets and saw them into ½-inch wide strips. I have had salmon jerky made from whole fillets and it is good but it takes a couple of weeks to dry. Make your brine. (Note: here is a basic brine: Make a brine from 1 cup non-iodized salt, 3 cups sugar, 1/4 cup of soy sauce, and 1 gallon of water. This is just a starting point for the salt-sugar brine; you can adjust this for your own taste. Plenty of sugar is the key. ) Brine the strips for 10 minutes. Remove from the brine and quickly rinse u
