Salmon Jerky

Directions

1. 1
   Place the salmon in the freezer for 45 minutes to 1 hour.
2. 2
   Place the soy sauce, molasses, lemon juice, black pepper and liquid smoke into a large ziptop bag, seal and shake to combine.
3. 3
   Remove the salmon from the freezer and cut into thin strips.
4. 4
   Add the salmon strips to the bag with the marinade, reseal and allow to marinate for 1 1/2 to 3 hours.
5. 5
   Drain the strips in a colander and pat dry on paper towels.
6. 6
   Evenly distribute the strips of salmon onto 2 of the air filters and then stacking the filters on top of one another.
7. 7
   Top these with one empty filter.
8. 8
   Next, lay the box fan on its side and lay the filters on top of it.
9. 9
   Strap the filters to the fan with two bungee cords.
10. 10
    Stand the fan upright, plug in and set to medium.
11. 11
    Allow the meat dry for 12-18 hours.
12. 12
    If using a commercial dehydrator, follow the manufacturers directions.
13. 13
    Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.