Smokey Soy Salmon Jerky!

Salmon jerky is a flavorful, protein-packed snack that's both nutritious and satisfying. It's crafted through a simple process of smoking and drying, allowing the salmon's natural richness to shine. This treat is low in fat, making it a guilt-free indulgence for those mindful of their health. It’s a travel-friendly companion, easy to pack and perfect for on-the-go adventures. Its smoky, savory notes are a delightful alternative to the often overly sweet world of snack foods. Choosing sustainably sourced salmon jerky is a conscious vote for ocean health and ethical eating. It's a modern take on an ancient preservation method, connecting us to the culinary wisdom of generations past. Salmon jerky is more than just a snack; it’s a flavorful bridge between convenience and quality. Enjoying it encourages us to savor our food slowly and mindfully, honoring the journey from sea to table. In every bite, there's a reminder to be grateful for the world's natural bounty and to consume it responsibly. 🤘🏼 Adam

Yield: 8

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Salmon Jerky

Prep time: 15 MinTotal time: 15 Min

Ingredients

• 1 pound Salmon, cut into 1 cm slices
• 1/3 cup Soy Sauce
• 2 tsp Lemon Juice
• 1 Tbsp Maple Syrup
• 2 tsp Black Pepper
• 1 Dash Hot Sauce, more to taste
• 2 Tbsp Kosher Salt
• Smoking Gun or 2 tsp Liquid Smoke

Instructions

1. Freeze the fish for 30 minutes, then slice into 1cm-thick pieces.
2. Mix all ingredients in a large mixing bowl until everything is incorperated then transfer it to a bag and add in the sliced salmon. Allow the salmon to marinate overnight in the fridge.
3. The next day, remove the salmon from the marinade and discard the liquid. Pat the salmon dry with paper towels then arrange the pieces on a wire rack fitted into a sheet tray ensuring there is space between each piece and they aren’t overcrowded.
4. Dehydrate the salmon slices on 165F for 1 hour, then flip the pieces and lower the heat to 140F cooking for 4-5 more hours, or until the salmon slices are dried out.
5. Store in a resealable container. They’ll last longer in the fridge. If taking on a hike or camping store in a sealed bag with all the air taken out - brownie points if you vacuum seal them.