Each year we collect a bountiful harvest of red salmon during the summer. A portion of this yield usually goes to making spicy salmon jerky. This delectable marinade makes the salmon jerky to die for, and I have yet to taste a better recipe!
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
- 2 teaspoons liquid smoke flavoring
- 1.5 tablespoons ground black pepper
- 12 dashes hot sauce , such as Tabasco
Instructions
-
1
Slice salmon 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 center of fillet.
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2
Whisk soy sauce, molasses, sugar, Worcestershire sauce, lemon juice, liquid smoke, black pepper, and hot sauce together in a large glass or ceramic bowl. Add salmon and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 hours.
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3
Remove salmon from marinade and shake off excess. Pat salmon dry using paper towels. Discard remaining marinade.
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4
Place salmon strips in a dehydrator; run according to manufacturer's instructions until desired doneness reached, about 6 hours. Check every few hours for doneness.
Nutrition Facts
Per serving
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