DirectionsStep1Remove pin bones from fish fillet with needle nose pliers. Leave skin on fillet.Step2With a sharp knife, slice long strips lengthwise 1/4"-1/2" thick from the "head" of the fillet to the "tail".Step3Slice across the previously sliced long strips cutting into 3"-4" pieces.Step4Assemble all the ingredients of marinade in a bowl or ziplock bag and mix well.Step5Add the salmon strips to the marinade and marinate for 6-24 hours in the refrigerator. Mix the strips several times during marinating for evenly coated strips.Step6Strain jerky strips in a colander and then dry with paper towels to remove any excess marinade.Step7Place strips on a dehydrator tray or oven cooling rack on top of a oven pan to catch any drippings.Step8Dry at 150F if using a dehydrator or as low as your oven will go if using an oven.Step9Jerky will be done when it is completely dry and to your texture liking. It took me 9 hours to dry this jerky in my Excalibur Dehydrator.Step10Remove skin from jerky and eat!IngredientsIngredients1 poundWild Caught Sockeye Salmon (can use any salmon)½ cupSoy Sauce1 tablespoonLemon Juice1 tablespoonBrown Sugar2 teaspoonsBlack Pepper2 teaspoonsLiquid Smoke½ teaspoonGarlic Powder¼ teaspoonCuring Salt (optional)NutritionalNutritional144 Calories4.3 gTotal Fat45 mgCholesterol4.2 gCarbohydrate1,470 mgSodium23 gProteinFrom jerkyholic.comRecipeDirectionsIngredientsNutritionalExplore furtherDylan's Salmon Jerky - Allrecipesallrecipes.comSalmon Jerky Recipe Alton Brown Food Networkfoodnetwork.comHow to Make Salmon Jerky With a Dehydrator - Recipes 2020dehydratorspot.comSalmon Jerky Recipe - Great British Chefsgreatbritishchefs.comWild Alaskan Salmon Jerky Mountain America Jerkymountainamericajerky.c…Recommended to you based on what's popular • Feedback
Tasty Salmon Jerky
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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 the container in one layer. Cover with the remaining cure. If you need to do …
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WEB180 ˚F / 82 ˚C. Super Smoke. 5. Drain the salmon strips and discard the brine. 6. Arrange the salmon strips in a single layer directly on the grill grates. Close the lid and smoke until the jerky is dry, but not rock-hard, …
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WEBPlace the trays in the dehydrator and set the temperature to around 145°F (63°C). Let the salmon dry for approximately 4-6 hours, or until it reaches your desired level of dryness …
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WEBIn a large bowl, you need to mix the following ingredients: 1 cup curing salt (I used Morton’s) 2 cups brown sugar. 1 TBSP pepper. You want to create a layer of brine in a sealable container. Place your filets on top of this …
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WEBFeb 27, 2020 · Freeze salmon for 1 hour. In the meantime, in a large bowl, combine the soy sauce, lemon juice, sugar, peppercorns, lemon zest, liquid smoke, celery seeds, …
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WEBNov 12, 2023 · Sprinkle a thin layer of this over the bottom of a lidded container. Arrange the strips of salmon in the container in 1 layer. Cover with the remaining cure. Cover the container and let this cure in the …
WEBNov 10, 2023 · Place salt, brown sugar, soy sauce , and water into a large pot. Bring to a boil, stirring until the sugar dissolves. Remove the pot from heat and let cool to room temperature. Slice the salmon into 1/4- to 1/2 …
WEB5. When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. 180 ˚F / 82 ˚C. 00:15. 6. Drain the salmon strips and discard the brine. Arrange the salmon …
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 bowl and lay salmon strips into marinade. Refrigerate for 45 minutes. …
WEBJun 29, 2021 · Instructions. Preheat the oven to 60 °C/ 140 °F (fan assisted), or 80 °C/ 175 °F (conventional). If using a large fillet, remove any pin bones using tweezers. There shouldn’t be any in fillets. Preferably …
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WEBJerky: Mix all the above ingredients together (except salmon) and let sit and come together for 30 mins. Put salmon in a container and cover with the marinade for a min of 1 hour. …
WEBJun 1, 2023 · Try these low sodium sauces and marinade recipes if you are following a low sodium diet. Use ingredients like olive oil, garlic, ginger, mustard, and low-sodium …
WEBPlace the salmon in the freezer for 45 minutes to 1 hour. Place the soy sauce, molasses, lemon juice, black pepper and liquid smoke into a large ziptop bag, seal and shake to …
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WEBIngredients. 1-1/2 lb [680 g] sockeye or silver salmon fillet; 1/2 cup [120 ml] soy sauce; 1/4 cup [60 ml] maple syrup; 1/2 tsp freshly ground black pepper
WEBMay 31, 2023 · Here are some common ingredients in salmon recipes you want to look out for: Soy sauce; Teriyaki sauce; Seasoned breadcrumbs; Canned Salmon. Canned …
WEBMay 23, 2024 · After 1 hour, bump the smoker temperature to 175F and add 5 more wood chips. At the same time, take some maple syrup or honey and baste the fish. Baste every hour until the internal temperature of the …