Ingredients
Instructions
- Freeze salmon for 30 minutes until slightly firm to make it easy to cut equally.
- Cut salmon into pieces about 1/4" with a sharp knife. Scrape salmon skin with knife to peel off flesh. Do this until salmon flesh is completely removed.
- Mix all brine ingredients together in a glass bowl. Add the salmon pieces and cover; set aside inside fridge to settle for 12 hours.
- Remove refrigerated salmon from fridge. Spread bleach free paper towels about 3 layers on the counter. Gently remove salmon pieces from the brine and set on the paper towels to soak up liquid.
- Place salmon pieces on a dehydrator tray and dehydrate at 145 °F for 4 hours or until it turns into a dark reddish brown color or dry and chewy. It should be flexible and not snap when bent.
- Store chewy salmon jerky in ball jars for several months.
Nutrition
| Per 1 oz (28 g) | Per 100 g | |
|---|---|---|
| Energy | 137 kcal | 483 kcal |
| Protein | 12.4 g | 43.8 g |
| Fat | 8.5 g | 29.9 g |
| saturated | 2.2 g | 7.8 g |
| Carbohydrate | 1.3 g | 4.6 g |
| sugars | 0.4 g | 1.4 g |
| Fibre | 0.7 g | 2.3 g |
| Sodium | 266 mg | 937 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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