Salmon Jerky

Name: Salmon Jerky
Prep time: 4 h
Cook time: 6 h
Total time: 10 h
Cuisine: American
Ingredients: 1 cup soy sauce; 2 tablespoons molasses; 2 tablespoons fresh lemon juice; 1 tablespoons black pepper, ground; 1 teaspoon smoked paprika; 2 teaspoons Worcestershire; 2 lbs salmon

6 steps

Prep:4hCook:6h

Updated at: Thu, 17 Aug 2023 14:02:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories333.9 kcal (17%)

Total Fat17.9 g (26%)

Carbs8.9 g (3%)

Sugars6.1 g (7%)

Protein35.3 g (71%)

Sodium2468.5 mg (123%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 cupsoy sauce

2 tablespoonsmolasses

2 tablespoonsfresh lemon juice

1 tablespoonsblack pepper

ground

1 teaspoonsmoked paprika

2 teaspoonsworcestershire

2 lbssalmon

Instructions

Step 1

Place salmon filets in freezer for 30 minutes (this makes them easier to slice).

Step 2

Meanwhile, mix soy, molasses, lemon, pepper, smoked paprika and Worcestershire sauce together in a small bowl. Set aside.

Step 3

Remove salmon from the freezer and slice the salmon in 1/4 inch thick slices length-wise. Then, slice the lengths in 3-4 inch long pieces, depending on the size of your filet.

Step 4

Place the salmon in a one-gallon zipper bag and pour marinade over salmon. Seal bag and refrigerate 4 hours. Flip every so often for an even marinade.

Step 5

Remove salmon from the marinade. Lay salmon slices on dehydrator trays in rows, making sure pieces are not touching.

Step 6

Place trays in dehydrator at 145 degrees for 6 ish hours. Salmon jerky is done when salmon is dry and chewy, but not crunchy. Taste it after 4 hours and take it out when you think it’s ready.