More Salmon Jerky? WTF?

[cmayna]

Sorry but couldn't resist smoking more Salmon since I have given so much away.

5.4# worth all sliced up waiting for the dry brine.

Taking a brine bath.

After 3 hours of brining. Now drying for 2+ hours to form the pellicle.

After a couple hours in the smoker and then another 5 hours in the dehydrator.......belch!

Tapayakin' from my iphone

 

[Horseplay]

Might I suggest you invest in a vacuum packaging device to aid in your cross-country jerky shipments.

 

[cmayna]

I already have two vacuum machines. The $ kicker is still shipping overnight with dry ice.