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Larry Wolcott
Feb 07

Angelo's Favorite Salmon Jerky

in Culinary Corner

Start with 1 large salmon filet with skin removed

Cut the filet in to 1/4” wide slices

Put sliced salmon in to a large ziplock bag

Pour the marinade in to the bag, zip it and mix thoroughly

Place the bag in a bowl and refrigerate over night


Place the salmon strips evenly on the dehydrator racks

Set dehydrator on highest temperature

Dehydrate for 8 hours

Don’t worry about over-drying the fish, the oil keeps it perfectly moist

I like to dehydrate mine in the garage over night to avoid the strong fish smell in the house

Using a rigid spatula, carefully remove and place the dried salmon strips in to a container

Use single layers of paper towels between layers to absorb excess fish oil and moisture

Place in the refrigerator and enjoy cold


Marinade Recipe - Stir all together

3/4 cup soy sauce (low sodium)

1 tablespoon mustard of choice

1 teaspoon ginger, liquid or powder

1 teaspoon fresh cracked black pepper

1 teaspoon onion powder

1 teaspoon garlic powder







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