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Title: Spicy Salmon Jerky
Categories: Seafood, Marinades, Chilies, Preserving
Yield: 12 Servings

3 lb Salmon fillet; skinned
1 c Soy sauce
2 tb Molasses
2 tb White sugar
2 tb Worcestershire sauce
2 tb Lemon juice
1 1/2 tb Ground black pepper
2 ts Liquid smoke flavouring
1 ts Hot sauce; more to taste

Slice salmon fillets into 4 equal sections, width-wise.
Rotate each section 90° and slice lengthwise, about 1/4"
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.

By: Sheree North

RECIPE FROM: https://www.allrecipes.com

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