Smoky Maple Salmon Jerky

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Remove the pin bones from the salmon with a pair of twee¬zers or pliers. (To find the bones, run your fingers along the ridge of the fillet from the head end to the tail. The flexible pin bones are lined up in a row.) Trim off any other bones near the belly area of the fish. Starting at the head end of the fillet, use a very sharp knife to cut the fish on the bias into 1/4-in [6-mm] thick slices. Put in a large bowl and refrigerate while mixing the marinade.

Step 2

In a small bowl, whisk together the soy sauce, maple syrup, pepper, and paprika. Pour the mixture over the salmon slices and gently toss to coat. Let marinate for 3 hours, and then drain the fish thoroughly. If not drying right away, put the drained salmon slices on a plate, cover, and refrigerate for up to 12 hours.

Step 3

Line dehydrator trays with non-stick mesh sheets that have been lightly coated with cooking oil.

Step 4

Lay out the salmon on the prepared trays. Dry at 160 to 165 degrees F [71 to 74 degrees C] for 3 to 5 hours, blotting occasionally with paper towels, until dry and leathery to the touch and chewy. Let cool completely.

Step 5

Store in an airtight container, preferably with a silica gel packet to extend freshness, in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.