Salmon Jerky
- 1 1/4 pound side of salmon, skin and bones removed
- 1/2 cup low-sodium shoyu
- 1 tablespoon molasses
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons freshly ground black pepper
- 1 teaspoon liquid smoke
Salmon Jerky
Featured in the Honolulu Star-Advertiser on June 21, 2017.
Ingredients:
Directions:
- Place salmon in freezer for 1 hour.
- In a large resealable bag, place shoyu, molasses, lemon, pepper, and liquid smoke; mix to combine.
- Set aside.
- Remove salmon from freezer; slice in 1/4-inch thick slices lengthwise.
- Then, slice lengths in 3-4-inch long pieces, depending on size.
- Place salmon in resealable plastic bag with marinade.
- Seal bag and marinate in refrigerator for 3 hours.
- Strain salmon well in colander, then pat dry with paper towels.
- Lay salmon in rows on dehydrator trays, making sure pieces are not touching.
- Place trays in dehydrator and follow manufacturer’s directions.
- Once dried, store in a cool dry place in an airtight container for 2-3 months.
Makes 4 servings.
Approximate Nutrient Analysis per 1-ounce serving:
90 calories, 3.5 g fat, 0.5 g saturated fat, 30 mg cholesterol, 350 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugar, 12 g protein
