Spicy Salmon Jerky

9 ingredients
4 steps

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 1/2 tablespoons ground black pepper
  • 2 teaspoons liquid smoke flavoring
  • 12 dashes hot sauce (such as Tabasco(R)), or more to taste

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    Remove salmon from bowl and drain liquid using a colander. Pat the salmon dry using paper towels.
  4. 4
    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.

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