Salmon Jerky

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.