Salmon Jerky Recipes
DYLAN'S SALMON JERKY
This recipe is a simple salmon jerky with lots of taste and easy to make for a party or family get-together.
Provided by Dylan Townsend
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 8h55m
Yield 16
Number Of Ingredients 5
Steps:
- Mix soy sauce, brown sugar, rock salt, and black pepper together in a saucepan; bring to a boil and cook until sugar and salt are dissolved, 2 to 3 minutes. Remove saucepan from heat and cool marinade.
- Cut salmon into strips, with or without the skin. Pour marinade into a shallow bowl and lay salmon strips into the shallow bowl. Refrigerate for 45 minutes.
- Preheat oven to 185 degrees F (85 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top. Lay salmon strips on the wire rack, discarding extra marinade.
- Place the sheet of salmon in the oven until dehydrated, about 8 hours.
Nutrition Facts : Calories 236.2 calories, Carbohydrate 6.4 g, Cholesterol 67 mg, Fat 12.3 g, Fiber 0.2 g, Protein 23.6 g, SaturatedFat 2.5 g, Sodium 1406.5 mg, Sugar 5.2 g
MARYLIN'S SALMON JERKY
Make and share this Marylin's Salmon Jerky recipe from Food.com.
Provided by CJAY8248
Categories Lunch/Snacks
Time 6h10m
Yield 24 pieces, 24 serving(s)
Number Of Ingredients 6
Steps:
- Cut salmon in 1/4' thick strips. Do while partly frozen. Mix the following as a marinade. Soy sauce, brown sugar, ginger, pepper, liquid smoke. Boil marinade, let cool. Marinate salmon for 15 minute to 1 hour. Lay strips on racks. Dry in 150* oven for 5-6 hours or until dry and leathery to the touch. Store in air tight jars. If you need to you can use 1/4 dried ginger in place of fresh. You can also use teriyaki and worcestershire flavors for some great variations.
Nutrition Facts : Calories 56, Fat 1.7, SaturatedFat 0.3, Cholesterol 17.4, Sodium 363.8, Carbohydrate 1.5, Fiber 0.1, Sugar 1.2, Protein 8.4
SPICY SALMON JERKY
Each year we collect a bountiful harvest of red salmon during the summer. A portion of this yield usually goes to making salmon jerky. This delectable marinade makes the salmon jerky to die for, and I have yet to taste a better recipe!
Provided by Anonymous
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 10h10m
Yield 12
Number Of Ingredients 9
Steps:
- 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.
- 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.
- Remove salmon from bowl and drain liquid using a colander. Pat the salmon dry using paper towels.
- 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.
Nutrition Facts : Calories 232 calories, Carbohydrate 7.5 g, Cholesterol 77.1 mg, Fat 10.5 g, Fiber 0.4 g, Protein 25.6 g, SaturatedFat 1.8 g, Sodium 1316.8 mg, Sugar 4.7 g
SALMON JERKY
Provided by Alton Brown
Time 21h15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the salmon in the freezer for 45 minutes to 1 hour.
- Place the soy sauce, molasses, lemon juice, black pepper and liquid smoke into a large ziptop bag, seal and shake to combine. Remove the salmon from the freezer and cut into thin strips. Add the salmon strips to the bag with the marinade, reseal and allow to marinate for 1 1/2 to 3 hours.
- Drain the strips in a colander and pat dry on paper towels. Evenly distribute the strips of salmon onto 2 of the air filters and then stacking the filters on top of one another. Top these with one empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with two bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 12-18 hours. If using a commercial dehydrator, follow the manufacturers directions.
- Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.
More about "salmon jerky recipes"
SALMON JERKY RECIPE - HOW TO MAKE SALMON JERKY | HANK …
From honest-food.net
4.6/5 (10)Category Appetizer, Cured Meat, SnackCuisine AmericanCalories 251 per serving
- Mix the salt and sugar together. Sprinkle a thin layer of this over the bottom of a lidded container. Arrange the strips of salmon in the container in one layer. Cover with the remaining cure. If you need to do this in more than one layer, heavily dust the first layer with the cure before adding more fish.
- Cover the container and let this cure in the fridge for 12 hours. If you can, turn the container upside down once during this time, or mix the salmon pieces around, so you get a more even cure.
- Remove your salmon from the cure and quickly dunk it in a large bowl of ice water to rinse off excess cure. Pat the fish dry with paper towels and set on a rack over a baking sheet in the fridge overnight if possible, or in front of a fan or in a cool, shaded, breezy place for at least 1 hour. You want the surface of the salmon to get sticky-tacky, which will help smoke adhere to it.
- Fire up your smoker. I shoot for an internal temperature of about 200F. See the headnotes for your wood choices. Smoke you salmon for at least 3 hours, and as long as it takes to get dried, but still chewy. It normally takes me 5 hours. If you are using maple syrup, paint it on the fish every 30 minutes or so after 1 hour has elapsed.
SALMON JERKY - ALASKA FROM SCRATCH
From alaskafromscratch.com
Reviews 10Estimated Reading Time 2 mins
- Meanwhile, mix soy, molasses, lemon, pepper, and liquid smoke together in a small bowl. Set aside.
- Remove salmon from the freezer and slice the salmon in 1/4 inch thick slices length-wise. Then, slice the lengths in 3-4 inch long pieces, depending on the size of your filet.
- Place the salmon in a one-gallon zipper bag and pour marinade over salmon. Seal bag and refrigerate 3-4 hours.
TASTY SALMON JERKY - JERKYHOLIC
From jerkyholic.com
4.1/5 (83)Total Time 10 hrsCategory SnackCalories 155 per serving
- With a sharp knife, slice long strips lengthwise 1/4"-1/2" thick from the "head" of the fillet to the "tail".
SMOKY SALMON JERKY RECIPE - REBOOTED MOM
From rebootedmom.com
Estimated Reading Time 3 mins
SALMON JERKY RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 2Estimated Reading Time 4 minsCategory Snack
SALMON JERKY RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (48)Total Time 8 hrs 20 minsCategory Appetizer, SnackCalories 588 per serving
HOW TO MAKE SALMON JERKY WITH A DEHYDRATOR - …
From dehydratorspot.com
Reviews 2Estimated Reading Time 2 mins
SALMON JERKY - RECIPES
From excaliburdehydrator-recipes.com
THE 8 BEST HOMEMADE JERKY RECIPES TO MAKE AT HOME
From dehydratorlab.com
Estimated Reading Time 7 mins
- Bloody Mary Jerky. The bloody Mary jerky recipe gets its name from the Bloody Mary alcoholic beverage, which is sourced from tomatoes. The recipe is made up of mixing spicy tomato flavors with lean meat and simmering them in an oven or for best results use a jerky food dehydrator.
- Dr. Pepper Beef Jerky. Dr. Pepper beef jerky is the favorite meat jerky for those who love Dr. Pepper. It packs the flavors and richness of the Dr. Pepper carbonated soft drink.
- Sweet Cherry Beef Jerky. The sweet cherry beef jerky is one of the most delicious jerky mixtures you can enjoy at home. The recipe capitalizes on using fresh cherries, sugar, and almond to give a sweet and high-protein jerky perfect for both vegans and meat lovers.
- The Mrs’s Beef Jerky. Mrs’s Beef Jerky is another amazing recipe you can try at home. It’s a flavorful solution that’s fun to prepare and mouthwatering to eat.
- Mexican Beef Jerky. The Mexican beef jerky is created using spicy pepper flakes and Serrano peppers. It’s the best jerky recipe for those who want to light their lips and satisfy their craving pepperish for spices.
- Goat Jerky Recipe. Those who cherish goat meat aren’t left out. The goat jerky recipe is intended to add fun to the way you prepare meat jerkies as well as help you reap the many health benefits of goat meat.
- Western BBQ Jerky. This jerky recipe is for those who fancy western barbecue. The jerky can be made in a matter of several hours, and it’s quite tasty and fun to eat.
- Salmon Jerky Recipe. The last meat jerky (on our list) you can prepare at home is salmon jerky. Ingredients. Smoked paprika. Salmon. Cracked black pepper. Lemon.
SALMON JERKY - ALTON BROWN
From altonbrown.com
5/5 (2)Category MainsServings 4Estimated Reading Time 1 min
- Place the soy sauce, molasses, lemon juice, black pepper, and liquid smoke into a large ziptop bag, seal, and shake to combine. Remove the salmon from the freezer and cut into thin strips. Add the salmon strips to the bag with the marinade, reseal, and allow to marinate for 1 1/2 to 3 hours.
- Drain the strips in a colander and pat dry on paper towels. Evenly distribute the strips of salmon onto 2 of the air filters, stacking the filters on top of one another. Top these with one empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with two bungee cords. Stand the fan upright, plug in, and set to medium. Allow the meat dry for 12 to 18 hours. If using a commercial dehydrator, follow the manufacturers directions.
SWEET-N-SPICY SRIRACHA SALMON JERKY - FROM CHEF TO HOME
From fromcheftohome.com
Estimated Reading Time 4 minsTotal Time 5 hrs 20 mins
- Place salmon in freezer for one hour. Slice partially frozen salmon into 1/4 inch by 4 inch slices.
- Mix soy, brown sugar, honey, sriracha and liquid smoke in bowl until sugar dissolves. Add salmon slices and toss to coat.
SALMON CANDY RECIPE [SMOKED SALMON JERKY]- BARBECUEBIBLE.COM
From barbecuebible.com
Estimated Reading Time 3 mins
- Rinse the salmon under cold running water and blot dry with paper towels. Run your fingers over the flesh side of the fillet, feeling for the sharp ends of pin bones.
- Using a sharp knife, slice the salmon widthwise into strips 1 inch wide and 4 to 5 inches long. Transfer the fish to a large heavy-duty resealable plastic bag and place the bag in an aluminum foil pan or baking dish to contain any leaks.
- Combine the brown sugar, salt, and ½ cup of the maple syrup in a bowl. Add the water and stir until the sugar and salt dissolve. Pour this over the salmon and seal the bag.
- Drain the salmon in a colander, discarding the brine, and rinse the salmon well under cold running water. Blot dry with paper towels. Arrange the salmon flesh side up on an oiled wire rack over a rimmed baking sheet and let air-dry in the refrigerator until tacky, 2 hours.
- Set up your smoker following the manufacturer’s instructions and preheat to 225° to 250°F. Add the wood as directed by the manufacturer.
- Place the salmon on its rack in the smoker and smoke until the outside is bronzed with smoke and the salmon feels firm, 30 to 60 minutes. Start brushing the salmon with the remaining ¼ cup of maple syrup after 15 minutes, and brush several times until it’s cooked (about 140°F on an instant-read thermometer).
- In the unlikely event you have leftovers, store the salmon candy in a resealable plastic bag in the refrigerator; it will keep for at least 3 days.
SALMON JERKY RECIPE – JERKY.COM
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