433265 Mon Aug 20 16:43:57 -0700 2007 2 31 Home Cooking 0 2863845 I was smoking some salmon and fell asleep, and then woke up and went to work. So instead of smoking it for 6 hours, it went 22 hours - salmon jerky! Actually, it wasn't too bad - just dryer and saltier than usual. Edible in small doses, or flaked into an omelet. What is real salmon jerky like? Leathery? Pliable? Real salty? Slightly sweet? Does anyone have a recipe? How long does it last unrefrigerated after it's opened from the package? TIA! Mon Aug 20 16:43:57 -0700 2007 17220 Claudette 1 2864486 I brought some back from a recent trip to Alaska, and it was very rough and dry -- the way my roommate, a jerky officianado (officianada?) is describing it is that the oils common in beef jerky that sortof coat the meat and help it slide down were absent in the salmon jerky, it was almost like sand paper. Flavorwise, it was saltier than beef jerky, the way I imagine salt cod to taste if you eat it without reconstituting it. We got some flavored ones we haven't tried yet; we're expecting that to taste better... or at least less like plain salt. In other words, it sounds like what we bought and what you made were quite similar. To answer the shelf life question -- I bought it in June and its date says February 2008. If anyone's curious, here are the other ingredients (I'm reading off a teriyaki flavored one): salt, brown sugar, soy sauce, corn syrup solids, potassium lactate, natural flavoring,g spices, sodium erythorbate. NOTE: this product contains fish. It seriously says that on the package. Mon Aug 20 20:17:58 -0700 2007 2863845 11485 Adrienne 2 2866162 LOL! Thanks, Adrienne! Tue Aug 21 10:38:53 -0700 2007 2864486 17220 Claudette