Salmon Jerky
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Place the salmon in the freezer for 45 minutes to 1 hour
2
Place the soy sauce, molasses, lemon juice, black pepper and liquid smoke into a large ziptop bag, seal and shake to combine
3
Remove the salmon from the freezer and cut into thin strips
4
Add the salmon strips to the bag with the marinade, reseal and allow to marinate for 1 1/2 to 3 hours
5
Drain the strips in a colander and pat dry on paper towels
6
Evenly distribute the strips of salmon onto 2 of the air filters and then stacking the filters on top of one another
7
Top these with one empty filter
8
Next, lay the box fan on its side and lay the filters on top of it
9
Strap the filters to the fan with two bungee cords
10
Stand the fan upright, plug in and set to medium
11
Allow the meat dry for 12-18 hours
12
If using a commercial dehydrator, follow the manufacturers directions
13
Once dry, store in a cool dry place, in an airtight container for 2 to 3 months