Salmon Jerky
Recipe Details
- Difficulty: Easy
- Servings: 4
- Total Time: 21 hr 15 min
- Preparation Time: 15 min
- Inactive Time: 21 hr
Nutritional Information
Per Serving (1 of 4 servings): Calories 331, Total Fat 19 g, Saturated Fat 4 g, Carbohydrates 7 g, Dietary Fiber 1 g, Sugar 4 g, Protein 32 g, Cholesterol 78 mg, Sodium 1837 mg
Ingredients
- 1 1/4 pounds salmon side, skin on, with pin bones removed
- 1/2 cup soy sauce
- 1 tablespoon molasses
- 1 tablespoon fresh lemon juice
- 2 teaspoons freshly ground black pepper
- 1 teaspoon liquid smoke
Instructions
- Freeze the salmon for 45 minutes up to 1 hour.
- Combine the soy sauce, molasses, lemon juice, black pepper, and liquid smoke in a large resealable plastic bag. Seal and shake well to mix. Take the salmon out of the freezer and slice it into thin strips. Add these strips to the marinade bag, reseal, and let marinate for 1 to 3 hours.
- Drain the salmon strips in a colander and pat them dry with paper towels. Spread the salmon evenly over two air conditioner filters, stacking the filters on top of each other, then place an empty filter on top. Lay a box fan on its side and place the stacked filters on top of it. Secure the filters to the fan with two bungee cords. Stand the fan upright, plug it in, and set it to medium speed. Allow the fish to dry for 12 to 18 hours. If using a commercial dehydrator, follow the manufacturer's instructions.
- Once the jerky is dried, store it in an airtight container in a cool, dry place for 2 to 3 months.
