Salmon Jerky

* For Maple Jerky, replace molasses with ¼ cup of Canadian maple syrup Also, the maple salmon jerky is best done on a BBQ on low heat on a screen over a cookie sheet. You can then paste additional Canadian maple syrup a couple of times.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place salmon filets in freezer for 30 minutes (this makes them easier to slice).

Step 2

Meanwhile, mix soy, molasses, lemon, pepper, and liquid smoke together in a small bowl. Set aside.

Step 3

Remove salmon from the freezer and slice the salmon in ¼ inch thick slices length-wise. Then, slice the lengths in 3-4 inch long pieces, depending on the size of your filet.

Step 4

Place the salmon in a one-gallon zipper bag and pour marinade over salmon. Seal bag and refrigerate 3-4 hours.

Step 5

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.

Step 6

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.