A Pacific Northwest Treat! We combine our two smoking styles to prepare this delicious and healthy jerky: first cured in a liquid brine like our Alaska-style-hot-smoked salmon, then smoked at a low temperature like our lox. But unlike our lox, the jerky is smoked for a very long time so it will dry out completely. If you like jerky, you will love our salmon jerky.
- Wild, ocean caught
- Mild cured
- Slow smoked
Peppered Salmon Jerky also available, made with the same recipe but lightly sprinkled with coarsely ground black pepper for an added kick.
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