Description
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!
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
Instructions
- 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.
Prep Time: 10 mins
Total Time: 10 hrs 10 mins
Servings: 12