Remove pin bones from fish fillet with needle nose pliers. Leave skin on fillet.
With a sharp knife, slice long strips lengthwise 1/4"-1/2" thick from the "head" of the fillet to the "tail".
Slice across the previously sliced long strips cutting into 3"-4" pieces.
Assemble all the ingredients of marinade in a bowl or ziplock bag and mix well.
Add the salmon strips to the marinade and marinate for 6-24 hours in the refrigerator. Mix the strips several times during marinating for evenly coated strips.
Strain jerky strips in a colander and then dry with paper towels to remove any excess marinade.
Place strips on a dehydrator tray or oven cooling rack on top of a oven pan to catch any drippings.
Dry at 150F if using a dehydrator or as low as your oven will go if using an oven.
Jerky will be done when it is completely dry and to your texture liking. It took me 9 hours to dry this jerky in my Excalibur Dehydrator.
Remove skin from jerky and eat!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (2519g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 37 (6%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 589.3mg||20 %|
|Potassium 9853.4mg||259 %|
|Total Carbohydrate 133.1g||39 %|
|Dietary Fiber 30.6g||122 %|
|Sugars, other 102.5g|
|Protein 51.5g||74 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 647
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!