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.
Recipe by Sheree North
Recipe FROM:
https://www.allrecipes.com
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