Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
Makes 1/2 pound jerky
Prep time
3-6 hours
Dehydrating time
6 hours
Ingredients
- 1 & 1/2 pounds (680g) salmon fillets, skin and pin bones removed
- 1/2 cup soy sauce
- 1 tablespoon molasses
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 2 teaspoons black pepper
- 1 teaspoon liquid smoke
Ingredients
macros
- 1 & 1/2 pounds (680g) salmon fillets, skin and pin bones removed
- 1/2 cup soy sauce
- 1 tablespoon molasses
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 2 teaspoons black pepper
- 1 teaspoon liquid smoke
Instructions
- Partially freeze the fillets, then cut across into 1/4- to 1/2-inch (6-12 mm) thick slices or strips using a very sharp knife or meat slicer. Try to cut the salmon as uniformly as possible for even drying. Place the strips in a large ziptop plastic freezer bag.
- Whisk the remaining ingredients together in a small bowl and carefully pour over the strips in the bag. Squish everything around to coat, then seal the bag and refrigerate for 3 to 6 hours (no longer, or you run the risk of the salmon becoming mushy), turning and squishing the bag about halfway through to ensure even coverage with the marinade.
- Drain off the marinade and place the strips in a single layer on dehydrator trays. Dehydrate at 160°F (71°C) for about 6 hours. When done, the jerky should bend but not snap.
- Remove the jerky from the dehydrator, arrange on baking sheets in a single layer, and place in a preheated 275°F (135°C) oven for 15 minutes. Allow the jerky to cool completely before placing in an airtight container.
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