Fish, Jerky
Salmon Jerky Recipe
1 1/4 pound side of Salmon (skin on with pin bones removed)
1 tbsp freshly squeezed Lemon Juice
1/2 cup Soy Sauce
1 tbsp Molasses
2 tsp freshly ground Black Pepper
1 tsp Liquid Smoke
1Place the salmon in the freezer for 45 minutes to an hour
2Place soy sauce, molasses, lemon juice, black pepper and liquid smoke into a large zip lock bag, seal, and shake to combine
3Remove the salmon from the freezer and cut into strips
4Add the salmon strips to the bag with the marinade and reseal
5Allow to marinate for 1 1/2 to 3 hours
6Drain the strips in a colander and pat strips dry with paper towels
7Place strips on Excalibur Dehydrator trays
8Dry at 155 degrees F for 12-18 hours until pliable
9Store in a cool, dry place in an airtight container for 2 to 3 months