Jerky, Salmon

Ingredients

Fish

• 1 lb Wild Caught Sockeye Salmon (can use any salmon)
• Marinade:

½ cup soy sauce

• 1 tablespoon lemon juice
• 1 tablespoon brown sugar
• 2 teaspoon black pepper
• 2 teaspoon liquid smoke
• ½ teaspoon garlic powder
• ¼ teaspoon curing salt (optional)

Directions

1. Remove pin bones from fish fillet with needle nose pliers. Leave skin on fillet.
2. With a sharp knife, slice long strips lengthwise ¼”-½” thick from the “head” of the fillet to the “tail”.
3. Slice across the previously sliced long strips cutting into 3”-4” pieces.
4. Assemble all the ingredients of marinade in a bowl or Ziploc bag and mix well.
5. Add 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.
6. Strain jerky strips in a colander and then dry with paper towels to remove any excess marinade.
7. Place strips on dehydrator trays and dry at 150F for 6 to 9 hours
8. Jerky will be done when it is completely dry and to your texture liking. It took me about 9 hours to dry this jerky in my Excalibur Dehydrator.
9. Remove skin from jerky and eat!

Nutrition

Serving: 70g | Calories: 155kcal | Carbohydrates: 4g | Protein: 20g | Fat: 5g | Cholesterol: 49mg | Sodium: 1341mg | Potassium: 504mg | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 1.2mg | Calcium: 19mg | Iron: 1.4mg