Salmon Jerky

Ingredients

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

Directions

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