Spicy Salmon Jerky
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
- 2 teaspoons liquid smoke flavoring
- 1 ½ tablespoons ground black pepper
- 12 dashes hot sauce (such as Tabasco), or more to taste
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Instructions
- Slice salmon 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 center of fillet.
- Whisk soy sauce, molasses, sugar, Worcestershire sauce, lemon juice, liquid smoke, black pepper, and hot sauce together in a large glass or ceramic bowl. Add salmon and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 hours.
- Remove salmon from marinade and shake off excess. Pat salmon dry using paper towels. Discard remaining marinade.
- Place salmon strips in a dehydrator; run according to manufacturer's instructions until desired doneness reached, about 6 hours. Check every few hours for doneness.
Source
Original recipe: View Original