An increasing amount of salmon that we find in grocery stores is wild-caught as opposed to farm-raised, which makes it a great protein to make into jerky. There are several jerky seasonings and marinades that you can choose from depending on your protein, or you can make your own. This recipe will help you make a delicious snack to share with your family on your next adventure!
Prep Time: 1 Hour
Marinade Time: 4 – 12 Hours
Cook Time: 5 – 9 hours, monitor for doneness
Total Time: 10 – 22 hours
- Check for any bones and remove them, if present. Leave the skin on your fillets.
- Slice long strips from the head of the fillet to the tail. You want these to be roughly ¼” thick.
- Cut your strips down into your desired length.
- Mix all ingredients into a food storage bag or mixing bowl.
- Marinate salmon for 4 – 12 hours, as desired. Mix every 2 hours to ensure even distribution of marinade.
- Strain salmon in colander and pat dry with paper towels to remove excess moisture.
- For Dehydrators: Place strips, evenly spaced, on dehydrator trays, and turn unit onto its jerky setting.
For Ovens: Place strips, evenly spaced, on a cooling rack on a cookie sheet, and turn your oven on its lowest setting.
- Throughout the cooking process, check for doneness by attempting to bend a piece of jerky. It should bend and crack, but not break apart and be dry throughout.
- Remove the skin and enjoy with your family!