Dehydrating Salmon Jerky Recipes

DEHYDRATING SALMON JERKY

Dehydrating salmon jerky image

Jerky can be prepared quickly and easily at home using a food dehydrator.

Provided by Mary

Categories Snack

Time 7h30m

Number Of Ingredients 7

Ingredients

560 g fresh salmon
60 ml soy sauce
1 teaspoon molasses
1 teaspoon freshly squeezed lemon juice
2 teaspoons freshly ground black pepper
¼ teaspoon minced garlic
1 teaspoon liquid smoke

Steps:

For dehydrating salmon skin and Bone Salmon: Any bones are usually found when working with fresh salmon. Just pull gently and discard the bones. Starting at one end of the salmon, peel off the skin and peel off with a very sharp knife. Try not to lose the salmon meat by gently removing only the skin.
Freeze and slice: Place the salmon on a piece of parchment paper and place it in the freezer until completely frozen. Freezing fish makes it easier to cut - a sharp knife will easily cut through the frozen fish, and you can get salmon strips.
Cut the fish into 0.5 cm thick strips crosswise. Try to keep the strips the same thickness so that the drying time is the same. Cut each strip into 2 cm pieces.
Marinating: Combine the marinade ingredients until smooth. Place the salmon in a 1-gallon plastic bag and pour over the marinade mixture. Close the bag and refrigerate for 3,5 hours.
For dehydrating salmon: Thoroughly strain the salmon and marinade mixture through a colander. After pickling, salmon is easier to tear. Blot the salmon with paper towels and arrange the slices in rows on the dehydrator tray. Make sure that the salmon strips do not overlap. Place the trays in a 145ºF (63ºC) dehydrator for 3-4 hours.

Nutrition Facts : Calories 236 kcal, Protein 22 g, Fat 16.8 g, ServingSize 100 g

SALMON JERKY

Salmon Jerky image

Provided by Alton Brown

Time 21h15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/4 pound side of salmon, skin on, pin bones removed
1/2 cup soy sauce
1 tablespoon molasses
1 tablespoon freshly squeezed lemon juice
2 teaspoons freshly ground black pepper
1 teaspoon liquid smoke

Steps:

Place the salmon in the freezer for 45 minutes to 1 hour.
Place the soy sauce, molasses, lemon juice, black pepper and liquid smoke into a large ziptop bag, seal and shake to combine. Remove the salmon from the freezer and cut into thin strips. Add the salmon strips to the bag with the marinade, reseal and allow to marinate for 1 1/2 to 3 hours.
Drain the strips in a colander and pat dry on paper towels. Evenly distribute the strips of salmon onto 2 of the air filters and then stacking the filters on top of one another. Top these with one empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with two bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 12-18 hours. If using a commercial dehydrator, follow the manufacturers directions.
Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

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

Ingredients

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

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

Ingredients

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

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