Northwest Fishing Reports

Maybe I haven't tried a questionable Chum yet, but I don't see what all the people on the forums are talking about when they poo poo Chum meat. I think it tastes good smoked. I haven't tried it any other way.

These are the steaks from the big guy I caught on the Skok a couple weeks ago. Smoked up perfectly and taste DELICIOUS!

I use a dry brine of 1 cup Morton's Sugar Cure, (1) 2 lb bag of dark brown sugar and 10 tsp of garlic powder. I let it cure for 2-3 days and then air dry for 24 hours. Voila...

more nice looking meat. gotta say it looks thick and delicious.

LOOKING REAL GOOD THERE. I JUST 2 WEEKS AGO MADE MY FIRST EVER BATCH OF CHUM JERKY.MMMM, MMM GOOD. Came out delish. Teriyaki salmon jerky. Brined for 2 days in a mixture of Kosher salt, 1-2pound bag of brown sugar, 2 quarts of water, 5-8 garlic cloves quarter up, fresh ground black pepper, sesame seeds, 2 cups of very very Teri teriyaki sauce and 1 1/2 cups of soy sauce. dried for 2 days and smoked low at 120-125 for 12 hours with cherry wood. Good god d@#m i should start selling this stuff....lol

You guys gotta stop it! I'm getting hungry! LOL Keep it up! Looks wonderful!