Salmon jerky (3)

First you need a salmon.

You CANNOT use the lovely, fatty Atlantic salmon took the at the beginning or at the middle of the seasonfor this; it will never dry and will turn rancid.

You need at Atlantic salmon caught late in season or the light pink Alaskan salmon, which is very low fat and (happily) also very cheap, at least where I live.

Fillet, debone, and skin the salmon.

Cut into long strips about 1/2" x 1/2" in cross section.

Mix together 1 cup soy sauce, 1/2 cup brown sugar, and 1/4 cup liquid smoke.  (To taste, you can also add garlic powder, cayenne, ginger, ?).

Marinate the salmon strips for 45 minutes.

Drain well, and put in dehydrator.

Dry until chewy (this takes overnight in the "as seen on tv" drier.) If you've never had salmon jerky, you are in for a real treat!   .
 
 
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