A Pacific Northwest Treat! Taku combines two smoking styles to prepare this delicious and healthy jerky: first cured in a liquid brine like Alaska-style-hot-smoked salmon, then smoked at a low temperature like lox. But unlike lox, the jerky is smoked for a very long time so it will dry out completely. If you like jerky, you will love this 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.
Made in Alaska.