Dehydrated Salmon Jerky Recipe

Salmon Jerky Recipe How to Make Salmon Jerky

WebJul 6, 2020 · Mix the salt and sugar together. Sprinkle a thin layer of this over the bottom of a lidded container. Arrange the strips of salmon in …

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1. Mix the salt and sugar together. Sprinkle a thin layer of this over the bottom of a lidded container. Arrange the strips of salmon in the container in one layer. Cover with the remaining cure. If you need to do this in more than one layer, heavily dust the first layer with the cure before adding more fish.
2. Cover the container and let this cure in the fridge for 12 hours. If you can, turn the container upside down once during this time, or mix the salmon pieces around, so you get a more even cure.
3. Remove your salmon from the cure and quickly dunk it in a large bowl of ice water to rinse off excess cure. Pat the fish dry with paper towels and set on a rack over a baking sheet in the fridge overnight if possible, or in front of a fan or in a cool, shaded, breezy place for at least 1 hour. You want the surface of the salmon to get sticky-tacky, which will help smoke adhere to it.
4. Fire up your smoker. I shoot for an internal temperature of about 200F. See the headnotes for your wood choices. Smoke you salmon for at least 3 hours, and as long as it takes to get dried, but still chewy. It normally takes me 5 hours. If you are using maple syrup, paint it on the fish every 30 minutes or so after 1 hour has elapsed.

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Dylan's Salmon Jerky Recipe

WebSep 7, 2022 · Remove the saucepan from the heat and cool marinade. Cut salmon into strips, with or without the skin. Pour marinade into a shallow …

1. Mix soy sauce, brown sugar, rock salt, and black pepper together in a saucepan; bring to a boil and cook until sugar and salt are dissolved, 2 to 3 minutes. Remove saucepan from heat and cool marinade.
2. Cut salmon into strips, with or without the skin. Pour marinade into a shallow bowl and lay salmon strips into the shallow bowl. Refrigerate for 45 minutes.
3. Preheat oven to 185 degrees F (85 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top. Lay salmon strips on the wire rack, discarding extra marinade.
4. Place the sheet of salmon in the oven until dehydrated, about 8 hours.

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