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Salmon Jerky = Omega 3

Just about everyone knows that salmon is a great way to get Omega-3 into your diet – better yet, now you can get it in jerky form by making a batch of salmon jerky.

sideofsalmonFew things to take into account before beginning:

  • It is better to use a side of salmon rather than fillets. You want to have nice long jerky pieces.
  • All skin and pin bones should be removed before using.
  • Placing the salmon in the freezer for approximately 30 minutes before slicing will make slicing uniform strips easier.
  • Salmon should be sliced 1/4 inch thick with each individual slice then being cut three (3) to four (4) inches in length.
  • The shorter the time you marinate the salmon – the more of the ‘fish’ flavor will remain. The longer you marinate the pieces – the stronger the marinade flavor.
  • Dehydrate salmon in your favorite dehydrator or smoker using wood chips for extra smoky flavor.  (Get directions for smoking here.)
  • Salmon jerky should be dry and chewy, but not crispy, crunchy.

Option: In the recipes below, consider replacing the liquid smoke with smoked paprika.

Below are a couple of recipes we thought sounded easy and good. Both recipes are based on using 2 lbs. of salmon for making the jerky.

Recipe 1 –

Ingredients:

2 lbs salmon (prepared – skin & bones removed)

Marinade: 

  • 1/2 cup soy sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon fresh ginger (optional)
  • 1/4 teaspoon pepper (black or cayenne)
  • 1 teaspoon liquid smoke

Directions:

  1. Bring all marinade ingredients to a boil – then remove from heat and let cool.
  2. Marinate salmon anywhere from 15 minutes to one (1) hour – depending on the flavor you want.
  3. Place strips in dehydrator.
  4. Dry per manufacturer’s directions.
  5. Blot any oil or moisture from the finished jerky using a paper towel.
  6. Cool.
  7. Store in air tight container.

 

Recipe 2 –

Ingredients:

2 lbs salmon (prepared – skin & bones removed)

Marinade:

  • 3/4 cup soy sauce
  • 1-1/2 tablespoons molasses
  • 1-1/2 tablespoon fresh lemon juice
  • 1 tablespoon black pepper
  • 1 teaspoon liquid smoke

Directions:

  1. Mix all marinade ingredients together and set aside.
  2. Place prepared salmon in zip-plastic bag then pour prepared marinade over salmon.
  3. Seal bag and refrigerate for three (3) to four (4) hours.
  4. Strain salmon well, then pat dry with paper towels.
  5. Place salmon on dehydrator trays.
  6. Dry per manufacturer’s directions.
  7. Blot any oil or moisture from the finished jerky using a paper towel.
  8. Cool.
  9. Store in air tight container.

 

Recipes courtesy the following sources:

http://www.alaskafromscratch.com/2012/03/27/salmon-jerky/

www.chow.com/recipes/1214-salmon-jerky-candy

 

 

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