Salmon jerky recipe

Climate: 26 degrees
What I’m listening to: Repair You, Coldplay

Springtime in our Alaskan fishing neighborhood means it’s the time of year when we use up your freezer merchants from final year’s bounty to make room for this coming summer’s fresh catch. Many of our close friends were just lately sitting all around speaking about how numerous halibut and salmon filets they had left, evaluating notes, and discussing what they may possibly do with what they had left. At our residence, we appreciate smoking fish in our smoker or making homemade jerky in our dehydrator (a gift from my grandmother). Side note: if you love a fisherman or fisherwoman, get him or her a smoker or a dehydrator. These are the two effectively-utilized and well-loved tools in our property we use them for much a lot more than fish, also. But, more on that one more day.

We make up a straightforward brine and soaks the salmon pieces in it till they’re all wealthy and peppery. Then, when the meat is effectively-marinated and complete of taste, he dehydrates it until it’s flawlessly chewy and just the right texture. It’s a tasty and healthy protein-packed snack. My oldest son can consume several pieces in a single sitting and loves it when I throw a couple in his lunch. And, when we took our most latest batch of jerky for snacks at little group, we came residence with an empty container… they had been all gobbled up.

P.S. Do you know the distinction amongst filet and fillet? Which one particular is right? The solution may possibly surprise you. See here.

Salmon Jerky

Adapted from Alton Brown

• one 1/4 pound s >

Location salmon filets in freezer for thirty minutes (this can make them easier to slice).

Meanwhile, mix soy, molasses, lemon, pepper, and liquid smoke together in a modest bowl. Set aside.

Remove salmon from the freezer and slice the salmon in 1/4 inch thick slices length-sensible. Then, slice the lengths in 3-four inch lengthy pieces, based on the size of your filet.

Location the salmon in a one particular-gallon zipper bag and pour marinade more than salmon. Seal bag and refrigerate three-four hrs.

Strain salmon properly in colander. Pat salmon dry with paper towels. Lay salmon slices on dehydrator trays in rows, creating confident pieces are not touching.

Place trays in dehydrator at 145 degrees for three-four hrs (time will fluctuate dependent on your dehydrator see makers instructions). Salmon jerky is carried out when salmon is dry and chewy, but not crunchy.