Sweetened, Snackable Salmon Dried Meat

Easy Peasy Salmon Jerky Recipe

Sweetened, Snackable Salmon Dried Meat

Wanna preserve your catch in a tasty way? Try making salmon jerky! It's simple, delicious, and a great way to enjoy your meal even days later. Here's how to do it.

Ingredients (4)

• 1 (3-pound) wild salmon side, skin and pin bones removed
• 1 cup granulated sugar
• 1/4 cup caraway seeds
• 1/4 cup kosher salt

Let's Get Started!

1. Pop that salmon in the freezer for about 2 hours until it's firm.
2. Slice it perpendicular into 1/4-inch-thick strips for even drying.
3. In a large baking dish or bag, mix sugar, caraway seeds, and kosher salt. Toss those salmon strips in there until they're fully coated. Refrigerate for 12 hours.
4. Drain the excess moisture from the fish and let it warm up a bit. Preheat your oven to 160°F. Wrap the oven racks with foil, spray them with cooking spray, and blot any remaining moisture from the salmon. Arrange the fish strips horizontally across the racks, making sure there's space between each.
5. Dehydrate the salmon until it's dry, darker in color, and flexible yet not snapping apart – about 3 hours. Blot off excess oil or moisture with paper towels, then let it cool completely before storing in an airtight container.

Bon Appétit, jerky lover!

Fun Fact – Making jerky is a popular and ancient technique for preserving food among various cultures. You can experiment with different marinades and spices to create your unique flavor profiles. Happy jerky-making!

PS. If you don't have a convection oven, don't sweat it! This recipe works just as great with a regular oven. As for the types of salmon, feel free to choose your preferred variety, be it sockeye, king, or coho.

Making Salmon Jerky Like a Pro

This tasty and nutritious treat requires careful preparation to ensure even drying and food safety. Here's what you'll need to make delicious salmon jerky:

Equipment Needed:

• Dehydrator: A dehydrator is an excellent tool for making jerky, as it provides consistent heat and airflow.
• Thermometer: To monitor temperature.
• Sharp Knife or Meat Slicer: For slicing salmon into thin strips.
• Cutting Board: For preparing and handling the fish.
• Paper Towels: For blotting excess moisture.
• Airtight Containers: For storing the dried jerky.

Ingredients:

• 1-2 lbs Fresh Salmon Fillets: Preferably wild-caught for better flavor.
• Optional Marinade:
• 1/4 cup Soy Sauce (low sodium)
• 1 tablespoon Honey
• 1 tablespoon Lemon Juice
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, minced (optional)
• Salt and pepper to taste

Instructions:

Step 1: Prepare the Salmon

1. Remove skin and bones from the salmon fillets.
2. Slice the salmon into thin strips about 1/4 inch thick.

Step 2 (Optional): Prepare the Marinade

1. Combine soy sauce, honey, lemon juice, garlic, and ginger in a bowl.
2. Marinate the salmon strips for at least 30 minutes to several hours.

Step 3: Blot Excess Moisture

1. Remove the salmon strips from the marinade and blot off excess moisture with paper towels.

Step 4: Dehydrate

1. Set the dehydrator to 145°F (63°C).
2. Arrange the salmon strips on the dehydrator trays without overlapping.
3. Dry for 5-7 hours or until the salmon reaches your desired level of dryness.

Step 5: Check and Store

1. Bend a piece of jerky, it should bend without breaking. If it's too soft, continue drying in shorter intervals until it reaches the right consistency.
2. Let the jerky cool completely before storing it in airtight containers in a cool, dry place.

Follow these steps, and you'll have yourself delicious, homemade jerky that's perfect for snacking on the go! Enjoy experimenting with different ingredients and recipes to find your favorite.

1. For a more flavorsome salmon jerky, consider marinating your salmon strips in a mixture of soy sauce, honey, lemon juice, minced garlic, and optional ginger before coating them with sugar, caraway seeds, and kosher salt.
2. If you don't have a dehydrator, you can still make salmon jerky using a regular oven – simply set it to 160°F, wrap the oven racks with foil, and blot any remaining moisture from the salmon before arranging the strips on the racks and dehydrating them for 3 hours.
3. When making salmon jerky, it's essential to have the proper equipment, including a sharp knife or meat slicer, cutting board, paper towels, and airtight containers, in addition to a dehydrator and thermometer for safety and even drying.

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