Dehydrating Salmon Jerky Recipes

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DYLAN'S SALMON JERKY



Dylan's Salmon Jerky image

This recipe is a simple salmon jerky with lots of taste and easy to make for a party or family get-together.

Provided by Dylan Townsend

Categories     Appetizers and Snacks     Meat and Poultry     Jerky Recipes

Time 8h55m

Yield 16

Number Of Ingredients 5

1 cup soy sauce
6 tablespoons brown sugar
1 tablespoon rock salt
2 teaspoons ground black pepper
4 pounds salmon fillets

Steps:

  • Mix soy sauce, brown sugar, rock salt, and black pepper together in a saucepan; bring to a boil and cook until sugar and salt are dissolved, 2 to 3 minutes. Remove saucepan from heat and cool marinade.
  • Cut salmon into strips, with or without the skin. Pour marinade into a shallow bowl and lay salmon strips into the shallow bowl. Refrigerate for 45 minutes.
  • Preheat oven to 185 degrees F (85 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top. Lay salmon strips on the wire rack, discarding extra marinade.
  • Place the sheet of salmon in the oven until dehydrated, about 8 hours.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 6.4 g, Cholesterol 67 mg, Fat 12.3 g, Fiber 0.2 g, Protein 23.6 g, SaturatedFat 2.5 g, Sodium 1406.5 mg, Sugar 5.2 g

SPICY SALMON JERKY



Spicy Salmon Jerky image

Each year we collect a bountiful harvest of red salmon during the summer. A portion of this yield usually goes to making salmon jerky. This delectable marinade makes the salmon jerky to die for, and I have yet to taste a better recipe!

Provided by Anonymous

Categories     Appetizers and Snacks     Meat and Poultry     Jerky Recipes

Time 10h10m

Yield 12

Number Of Ingredients 9

3 pounds salmon fillet, skin removed
1 cup soy sauce
2 tablespoons molasses
2 tablespoons white sugar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 ½ tablespoons ground black pepper
2 teaspoons liquid smoke flavoring
12 dashes hot sauce (such as Tabasco®), or more to taste

Steps:

  • Slice salmon fillets into 4 equal sections, width-wise. Rotate each section 90 degrees and slice lengthwise, about 1/4-inch 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.

Nutrition Facts : Calories 232 calories, Carbohydrate 7.5 g, Cholesterol 77.1 mg, Fat 10.5 g, Fiber 0.4 g, Protein 25.6 g, SaturatedFat 1.8 g, Sodium 1316.8 mg, Sugar 4.7 g

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