Salmon Jerky

Moderate  |  Time: 18 hours  |  Servings: 3
Salmon Jerky
What you'll need:
  • 1 1/4 pound side of Salmon (skin on with pin bones removed)
  • 1/2 cup Soy Sauce
  • 1 tbsp Molasses
  • 1 tbsp freshly squeezed Lemon Juice
  • 2 tsp freshly ground Black Pepper
  • 1 tsp Liquid Smoke

How to make it:

Salmon Jerky Recipe

  • 1. Place the salmon in the freezer for 45 minutes to an hour
  • 2. Place soy sauce, molasses, lemon juice, black pepper and liquid smoke into a large zip lock bag, seal, and shake to combine
  • 3. Remove the salmon from the freezer and cut into strips
  • 4. Add the salmon strips to the bag with the marinade and reseal
  • 5. Allow to marinate for 1 1/2 to 3 hours
  • 6. Drain the strips in a colander and pat strips dry with paper towels
  • 7. Place strips on Excalibur Dehydrator trays
  • 8. Dry at 155 degrees F for 12-18 hours until pliable
  • 9. Store in a cool, dry place in an airtight container for 2 to 3 months
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Since 1973, Excalibur has manufactured dehydrators in Sacramento, California.

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