recipes ∙ 25
Salmon Jerky
DIRECTIONS
Freeze salmon for half an hour until rm. Cut into ¼” strips and remove skin (option to
bake the skin separately). Combine the soy sauce, ginger, garlic and honey to create the
marinade. Put marinade in a gallon sized plastic storage bag along with salmon strips.
Let salmon marinate in refrigerator for 12 hours. Once marinated individually place each
strip onto a paper towel to soak up excess marinade. Begin placing salmon strips onto
SmartStore Dehydrator trays leaving space between each slice. Set the temperature
to 145°-150°F and let sit for 3-4 hours until salmon strips are dry and chewy but not
crunchy.
INGREDIENTS
1 lb salmon, cut into ¼” strips and remove
skin
½ cup soy sauce
1 tsp ginger, grated
3 cloves garlic, peeled and minced
1 tsp honey
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