Salmon Jerky

Ingredients

• 2 pounds salmon fillet – skin removed, pin bones removed
• 0.75 cups soy sauce
• 0.25 cups Worcestershire sauce
• 0.33 cups brown sugar
• 1 teaspoons garlic powder
• 0.5 teaspoons onion powder
• 1 teaspoons black pepper – freshly ground

Instructions

1. Partially freeze the salmon for 20–30 minutes to firm it up. Slice into 0.25-inch-thick strips about 1 inch wide. Pat dry with paper towels.
2. In a bowl, whisk the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, and black pepper until the sugar dissolves.
3. Add the salmon strips to the marinade, ensuring all surfaces are coated. Cover and refrigerate 6–8 hours, turning once halfway.
4. Drain the salmon and pat dry until the surface is no longer wet. Arrange strips in a single layer on dehydrator trays or wire racks set over parchment-lined baking sheets. Let air-dry 30–60 minutes to form a tacky pellicle.
5. Dehydrator method: Preheat to 160–165°F. Dry the salmon for 1 hour at this setting to bring the strips to 145°F internally, then reduce to 135–145°F and continue drying 3–5 hours, rotating trays as needed, until the strips are dry and leathery but still pliable; when bent, fibers should separate slightly without snapping and no moisture should bead on the surface.
6. Oven method: Set to 170°F (convection if available) and prop the door slightly ajar with a wooden spoon to promote airflow. Dry the salmon 1 hour, then 2–4 hours more, flipping once, until dry-leathery with slight flexibility and no visible moisture; aim to reach 145°F during the first hour.
7. Cool completely on racks. Blot any surface oil with paper towels. Store in an airtight container or vacuum-sealed bag in the refrigerator up to 2 weeks or freeze up to 3 months. For best texture, let chilled jerky sit at room temperature 5–10 minutes before eating.