Salmon Jerky - Make it at home

Video Description

Drying time for this jerky depends on climate conditions. If you live in a humid climate it could take 12 hours or longer. If you live in a very dry climate it could be done in 6 hours. The heat helps kill bacteria. Note this from Wikipedia: "Modern manufactured jerky is normally marinated in a seasoned spice rub or liquid, and dried, dehydrated or smoked with low heat (usually under 70 °C/160 °F)." Also see my video for Beef Jerky. Makes about 12 ounces, about 15 to 20 strips. By Dennis W. Viau; modified from recipes found on the Internet. Ingredients: ½ cup (120ml) soy sauce 2 tablespoons brown sugar ¼ teaspoon freshly ground pepper 1 teaspoon Wright’s liquid smoke, hickory flavor 2 pounds (900g) salmon fillets, preferably with the skin, preferably wild caught, not farmed Directions: To make the marinade, combine the soy sauce, sugar, pepper, and liquid smoke in a small saucepan and bring to a boil, stirring constantly until the sugar has thoroughly dissolved. Remove from the heat and set aside to cool. Using a very sharp knife, cut the fillet lengthwise into long strips, each about ¼-inch (0.6cm) thick. Partially freezing the salmon makes this easier. (A dull knife will not cut through the skin properly.) Do you need to remove the scales. If you eat the jerky with the skin on, use a knife to scrape off the scales, working from tail to head. Place the strips in a one-gallon ziplock bag and add the cooled marinade. Seal the bag and let sit for 15 minutes to one hour. The longer the marinating time, the stronger the flavor. (I prefer 45 minutes.) Turn the bag over every 10 to 15 minutes to distribute the marinade and flavor the fish evenly. Discard the marinade after the fish is marinated. Lay the strips on non-stick racks (or parchment paper) set over baking sheets. (You’ll probably need two baking sheets.) Arrange the strips so that they are not touching each other. Heat the oven to 150°F (65°C) and place the fish inside. My oven only goes down to 170°F (77°C), which works fine. Allow to dry in the oven overnight*. If it is not dry enough in the morning it can be set aside to air-dry an additional day or two. The strips should be quite dry and firm. I also have a food dehydrator. The drying time is about the same. Store in an air tight jar or ziplock bag in the refrigerator for a few days. Other than the smoke in the marinade, there are no preservatives and therefore this fish might become moldy if not stored properly. For longer storage, I put the jerky in a ziplock bag and store in the freezer. Peel the skin off before serving. This makes a healthy and satisfying snack. *Eight hours works well for me. Drying time will depend on the weather conditions where you live. If you live in a humid state, such as Florida, drying will take longer. If you live in a dry area, such as Nevada, drying time will be shorter.