Low Sodium Salmon Jerky Food

AIR FRYER LEMON-PEPPER SALMON JERKY

Steps:

• Freeze salmon for 1 hour. In the meantime, in a large bowl, combine the soy sauce, lemon juice, sugar, peppercorns, lemon zest, liquid smoke, celery seeds, onion and garlic powders, and salt. Remove the salmon from the freezer and cut it into thin strips (about 1/2 inch), then place in the marinade. Cover and marinate for 1 to 3 hours in the fridge. Remove strips and place on a plate, patting dry with a paper towel. Set the air fryer to 180°F (or lowest available temperature), and place the salmon strips in the fryer basket in a single layer. Fry for about 3 hours, flipping over halfway through. Salmon is done when dried all the way through, but slightly chewy. Store in a cool dry place in a sealed container.

SALMON JERKY

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.

SPICY SALMON JERKY

Steps:

• Slice salmon fillets into 4 equal sections, width-wise. Rotate each section 90 degrees and slice lengthwise, about 1/4-inch thick. Remove pin bones with needle-nose pliers. Don't slice bony sections near the center of the fillet.
• Stir soy sauce, molasses, sugar, Worcestershire sauce, lemon juice, black pepper, liquid smoke, and hot sauce together in a glass or plastic bowl until marinade is well-mixed. Place salmon in the marinade, ensuring every strip is covered. Cover bowl and refrigerate for 4 hours.
• Remove salmon from bowl and drain liquid using a colander. Pat the salmon dry using paper towels.
• Place each salmon strip in a dehydrator and run the dehydrator according to manufacturer's instructions until desired doneness is reached, about 6 hours. Check every few hours for doneness.

DYLAN'S SALMON JERKY

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.