Dylans Salmon Jerky Food
DYLAN'S SALMON JERKY
This recipe is a simple salmon jerky with lots of taste and easy to make for a party or family get-together.
Provided by Dylan Townsend
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 8h55m
Yield 16
Number Of Ingredients 5
Steps:
- Mix soy sauce, brown sugar, rock salt, and black pepper together in a saucepan; bring to a boil and cook until sugar and salt are dissolved, 2 to 3 minutes. Remove saucepan from heat and cool marinade.
- Cut salmon into strips, with or without the skin. Pour marinade into a shallow bowl and lay salmon strips into the shallow bowl. Refrigerate for 45 minutes.
- Preheat oven to 185 degrees F (85 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top. Lay salmon strips on the wire rack, discarding extra marinade.
- Place the sheet of salmon in the oven until dehydrated, about 8 hours.
Nutrition Facts : Calories 236.2 calories, Carbohydrate 6.4 g, Cholesterol 67 mg, Fat 12.3 g, Fiber 0.2 g, Protein 23.6 g, SaturatedFat 2.5 g, Sodium 1406.5 mg, Sugar 5.2 g
SALMON JERKY
Provided by Alton Brown
Time 21h15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the salmon in the freezer for 45 minutes to 1 hour.
- Place the soy sauce, molasses, lemon juice, black pepper and liquid smoke into a large ziptop bag, seal and shake to combine. Remove the salmon from the freezer and cut into thin strips. Add the salmon strips to the bag with the marinade, reseal and allow to marinate for 1 1/2 to 3 hours.
- Drain the strips in a colander and pat dry on paper towels. Evenly distribute the strips of salmon onto 2 of the air filters and then stacking the filters on top of one another. Top these with one empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with two bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 12-18 hours. If using a commercial dehydrator, follow the manufacturers directions.
- Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.
DYLAN'S SALMON JERKY
This recipe is a simple salmon jerky with lots of taste and easy to make for a party or family get-together.
Provided by Dylan Townsend
Categories Jerky
Time 8h55m
Yield 16
Number Of Ingredients 5
Steps:
- Mix soy sauce, brown sugar, rock salt, and black pepper together in a saucepan; bring to a boil and cook until sugar and salt are dissolved, 2 to 3 minutes. Remove saucepan from heat and cool marinade.
- Cut salmon into strips, with or without the skin. Pour marinade into a shallow bowl and lay salmon strips into the shallow bowl. Refrigerate for 45 minutes.
- Preheat oven to 185 degrees F (85 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top. Lay salmon strips on the wire rack, discarding extra marinade.
- Place the sheet of salmon in the oven until dehydrated, about 8 hours.
Nutrition Facts : Calories 236.2 calories, Carbohydrate 6.4 g, Cholesterol 67 mg, Fat 12.3 g, Fiber 0.2 g, Protein 23.6 g, SaturatedFat 2.5 g, Sodium 1406.5 mg, Sugar 5.2 g
MARYLIN'S SALMON JERKY
Make and share this Marylin's Salmon Jerky recipe from Food.com.
Provided by CJAY8248
Categories Lunch/Snacks
Time 6h10m
Yield 24 pieces, 24 serving(s)
Number Of Ingredients 6
Steps:
- Cut salmon in 1/4' thick strips. Do while partly frozen. Mix the following as a marinade. Soy sauce, brown sugar, ginger, pepper, liquid smoke. Boil marinade, let cool. Marinate salmon for 15 minute to 1 hour. Lay strips on racks. Dry in 150* oven for 5-6 hours or until dry and leathery to the touch. Store in air tight jars. If you need to you can use 1/4 dried ginger in place of fresh. You can also use teriyaki and worcestershire flavors for some great variations.
Nutrition Facts : Calories 56, Fat 1.7, SaturatedFat 0.3, Cholesterol 17.4, Sodium 363.8, Carbohydrate 1.5, Fiber 0.1, Sugar 1.2, Protein 8.4
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