Spicy Salmon Jerky Recipes

SALMON JERKY

Salmon Jerky image

Provided by Alton Brown

Time 21h15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/4 pound side of salmon, skin on, pin bones removed
1/2 cup soy sauce
1 tablespoon molasses
1 tablespoon freshly squeezed lemon juice
2 teaspoons freshly ground black pepper
1 teaspoon liquid smoke

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.

SPICY SALMON JERKY

Spicy Salmon Jerky image

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

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
1 ½ tablespoons ground black pepper
2 teaspoons liquid smoke flavoring
12 dashes hot sauce (such as Tabasco®), or more to taste

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

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