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Salt fish in a dish or enamelled pan using 2 tablespoons salt per pound.
Place in a refrigerator for 12 hours.
Remove from the refrigerator, and place strips on a rack in the oven to dry.
Set the oven to 140³F and allow to dehydrate for 3 to 5 hours
The salmon strips may also be dried in the sun or on the barbecue.
This process takes about 3 days.
The meat should be brought in at night to prevent moisture condensation.
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