How to make Salmon Jerky

Here is a simple recipe for Salmon Jerky.  This stuff is delicious. We carry Salmon Jerky backpacking and on day hikes for a trail-side snack. Sport, Nina’s Cockapoo, actually chewed through a suitcase, trying to get some of this stuff out!

What can I say? It’s that good!

Slice a 3-pound salmon fillet across the grain into 1/4″ thick strips. Mix up a marinade of:

• 2 c soy sauce
• 1/4 c molasses
• 1/2 c lemon juice
• 2 t pepper
• 1.5 T Liquid Smoke
• 1 t Sriracha

Mix together the fish strips in the marinade and soak overnight. Load the dehydrator with the soaked strips allowing any excess marinade to drip off.

One clever trick is to hold each piece from one end over the bowl.  Bring together your index and middle fingers, in a scissors-like motion, at the top of the strip, and drag down to squeegee the excess marinade off of the sides of the strips.

Dry for about 12 hours at 120 degrees F. Remove to ziptop bags when the centers of the strips are no longer moist.