Steps to Prepare Ham Jerky In Smoker

Spicy Salmon Jerky

Smoked ham is a great meat to try out when you're first getting into the swing of things, especially if you don't really know how smoking works.

Recipe Summary Spicy Salmon Jerky

Each year we collect a bountiful harvest of red salmon during the summer. A portion of this yield usually goes to making salmon jerky. This delectable marinade makes the salmon jerky to die for, and I have yet to taste a better recipe!

Ingredients | Ham Jerky In Smoker

3 pounds salmon fillet, skin removed

1 cup soy sauce

2 tablespoons molasses

2 tablespoons white sugar

2 tablespoons Worcestershire sauce

2 tablespoons lemon juice

1 ½ tablespoons ground black pepper

2 teaspoons liquid smoke flavoring

12 dashes hot sauce (such as Tabasco®), or more to taste

Directions

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.

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Info | Ham Jerky In Smoker

prep: 10 mins additional: 10 hrs total: 10 hrs 10 mins Servings: 12 Yield: 12 servings

TAG : Spicy Salmon Jerky

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