Subj : 6/12 Nat'l Jerky Day - 5
To : All
From : Dave Drum
Date : Wed Jun 11 2025 01:17 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Spicy Salmon Jerky
Categories: Seafood, Marinades, Chilies, Preserving
Yield: 12 Servings
3 lb Salmon fillet; skinned
1 c Soy sauce
2 tb Molasses
2 tb White sugar
2 tb Worcestershire sauce
2 tb Lemon juice
1 1/2 tb Ground black pepper
2 ts Liquid smoke flavouring
1 ts Hot sauce; more to taste
Slice salmon fillets into 4 equal sections, width-wise.
Rotate each section 90° and slice lengthwise, about 1/4"
thick. Remove pin bones with needle-nose pliers. Don't
slice bony sections near the center of the fillet.
Stir soy sauce, molasses, sugar, Worcestershire sauce,
lemon juice, black pepper, liquid smoke, and hot sauce
together in a glass or plastic bowl until marinade is
well-mixed. Place salmon in the marinade, ensuring every
strip is covered. Cover bowl and refrigerate for 4
hours.
Remove salmon from bowl and drain liquid using a
colander. Pat the salmon dry using paper towels.
Place each salmon strip in a dehydrator and run the
dehydrator according to manufacturer's instructions
until desired doneness is reached, about 6 hours.
Check every few hours for doneness.
By: Sheree North
RECIPE FROM:
https://www.allrecipes.com
Uncle Dirty Dave's Archives
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