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
- salmon fillet: 3 pound (skin removed)
- soy sauce: 1 cup
- molasses: 2 Tbsp
- white sugar: 2 Tbsp
- Worcestershire sauce: 2 Tbsp
- lemon juice: 2 Tbsp
- ½ tablespoons ground black pepper: 1 piece
- liquid smoke flavoring: 2 tsp
- dashes hot sauce (such as Tabasco®): 12 piece (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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Remove salmon from bowl and drain liquid using a colander. Pat the salmon dry using paper towels.
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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.
