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Salmon Jerky

Salmon Jerky

Prep Time

3 hrs

Dehydrate Time

5 hrs


1 1/4 pound side of Salmon (skin on with pin bones removed)

1 tbsp freshly squeezed Lemon Juice

1/2 cup Soy Sauce

1 tbsp Molasses

2 tsp freshly ground Black Pepper

1 tsp Liquid Smoke


1. Place the salmon in the freezer for 45 minutes to an hour

2. Place soy sauce, molasses, lemon juice, black pepper and liquid smoke into a large zip lock bag, seal, and shake to combine

3. Remove the salmon from the freezer and cut into strips

4. Add the salmon strips to the bag with the marinade and reseal

5. Allow to marinate for 1 1/2 to 3 hours

6. Drain the strips in a colander and pat strips dry with paper towels

7. Place strips on Excalibur Dehydrator trays

8. Dry at 155 degrees F for 12-18 hours until pliable

9. Store in a cool, dry place in an airtight container for 2 to 3 months

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