Salmon Jerky

SALMON JERKY
Adapted from alaskafromscratch who adapted it from Alton Brown
http://www.alaskafromscratch.com/2012/03/27/salmon-jerky/
Oven instruction adapted from:
http://moderncaveman.org/projects/beef-jerky/how-to-make-beef-jerky.html

Ingredients:

• 1 1/4 pound side of salmon, skin and pin bones removed (a thicker fillet works best - thickness determines the width of the jerky pieces)
• 1/2c soy sauce (may substitute tamarind sauce or coconut aminos)
• 1T molasses
• 1T freshly squeezed lemon juice
• 2t freshly ground black pepper
• 1t liquid smoke
• salt - optional: if marinade isn't salty enough (Make a batch first and see what you like)

Directions:
Place salmon filets in freezer for 30 minutes (this makes them easier to slice). If salmon is already frozen, defrost for 30+ minutes.

Mix soy, sauce molasses, lemon, pepper, and liquid smoke together in a small bowl and set aside.

Remove salmon from the freezer. Using a sharp knife, slice into 1/8 to 1/4 inch thick slices length-wise. Thicker slices tend to be chewier. Then slice the lengths in 3-4 inch long pieces, depending on the size of your filet.

Place the salmon in a large zipper bag and pour marinade over salmon. Seal bag and refrigerate 3-4 hours or overnight.

Follow either dehydrator or oven directions below.

Dehydrator Directions:
Strain salmon well in colander. Pat salmon dry with paper towels. Lay salmon slices on dehydrator trays in rows, making sure pieces are not touching.

Place trays in dehydrator at 145 degrees for 3-4 hours (time will vary depending on your dehydrator; see manufacturers instructions). Salmon jerky is done when salmon is dry and chewy, but not crunchy.

Oven Directions:

1. Line the bottom of the oven with foil or use a lined cookie sheet to catch drippings.
2. Arrange salmon strips onto the oven rack/grate or onto a wire cookie cooling rack.
3. Set the oven temperature at its lowest setting. 140*f. is said to be ideal. I set mine at 180*. If you don't have an oven circulation fan, prop the door open with a wooden spoon to help allow air to circulate so the salmon will dehydrate faster. My oven has convection baking so I use this mode.
4. It takes 2-6 hours to make your salmon jerky, depending on slice thickness, oven temperature, air circulation, and how dry you prefer your jerky. 
5. To test for doneness, take a piece from the oven and bend it. If it bends easily and/or feels juicy, it needs more time. The jerky is nearly done when a strip starts to stretch or tear. At this point let this strip cool for 10 min. and retest. (Warm jerky is easier to bend so letting it cool will let you know if it's dry like jerky or needs more time.) Note: If you take the batch out and decide it needs more time, simply return to the oven.
6. Remove the jerky and let cool and air dry. Allow a good 24 hours for it to fully dehydrate at room temperature before storing it. You do not need to wait 24 hours before eating!