Use fresh, not frozen salmon if possible.
Jerky describes meat cut into strips, seasoned and dehydrated for preservation. Any meat can be made into jerky, including fish such as salmon. You can make salmon jerky in a dehydrator with a simple marinade. The result will be a slightly sweet and spicy snack that will keep for up to two years in a dark, airtight container. There are several salmon jerky recipes available, begin with a basic one and you can modify it to suit your preference after the first batch.
Instructions
1. Combine 1 cup non-iodized salt, 2 1/2 cups light brown sugar, 1/2 cup soy sauce and 1/2 gallon water in a stockpot. Boil the brine for 10 minutes, stirring constantly.
2. Slice 10 salmon fillets into 1/4-inch thick strips and place into the stockpot. Cover and refrigerate the stockpot for 24 hours to allow the salmon to marinate. If you do not have room in your refrigerator, divide the brine amongst plastic containers to marinate the salmon.
3. Coat the racks of a dehydrator in a thin layer of cooking spray and place the marinated salmon strips 1/2 inch apart. Sprinkle with a thin layer of cayenne pepper to taste.
4. Follow the manufacturer's instructions to dehydrate the salmon jerky to your desired level of dryness. This might require upward of six hours, depending on the dehydrator you are using.
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