|Nutritional Guidelines (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 76g||28%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Use your imagination to add spices and flavorings to this basic salmon jerky recipe. The jerky may be made in a dehydrator, smoker, or oven. Plan ahead as you will need up at least 8 hours of marination time, and it may take up to 8 hours or more to achieve the desired doneness.
- 1 cup salt (NOT iodized)
- 2 1/2 cups light brown sugar
- 1/4 cup soy sauce
- 1 gallon water
- Salmon fillets (skin removed)
- Cayenne pepper (optional)
Place salt, brown sugar, soy sauce, and water into a pot. Next, bring that to a boil and stir until the sugar has dissolved. Remove the pot from heat and let cool to room temperature.
Drain the brine. Rinse the salmon with clean water and let drain. Pat dry with paper towels.
Spray dehydrator racks with vegetable oil. Place salmon strips on racks, not touching each other so air can circulate. Sprinkle with cayenne pepper to taste. Dry to the desired doneness according to dehydrator manufacturer's recommendations.
The salmon jerky may also be dried in the oven on its lowest setting or in a smoker. The drying time could take 8 hours or more, depending on the method and how dry you like the jerky.
Store salmon jerky in an airtight container or ziptop bag.