Homemade Maple Salmon Jerky
This is a great basic salmon jerky recipe to start with. Maple syrup goes well with salmon, giving the final jerky great flavour & texture!
Servings: 5 Servings
Calories: 169kcal
Equipment
- Food Dehydrator
Ingredients
- 1 lb Salmon Skin removed
- ⅓ cup Coconut Aminos Tamari, or Soy
- 2 tablespoon Maple Syrup
- 2 teaspoon Lemon Juice
- 1 teaspoon Liquid Smoke
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Prague Powder #2 Cure
- ¼ teaspoon Salt
Instructions
Marinate the Salmon:
- Cut 2 or 3 squares of parchment paper slightly smaller than your dehydrator racks, set aside. (Note: I forgot to use parchment for this batch - it sticks to the dehydrator if you don’t use parchment for the first few hours!).
- If your salmon is frozen, allow it to thaw slightly. If your salmon is fresh, put it in the freezer for an hour or so. Partially frozen salmon is a LOT easier to cut, than fresh or fully-frozen salmon is!
- Using a sharp knife, carefully slice your salmon into ¼" thick strips, against the “grain” of the salmon. Aim for uniform thickness across all your slices, as best you can.
- Gently place the salmon slices in a medium Ziplock freezer baggie.
- In a small bowl or glass measuring cup, whisk together the remaining ingredients. Pour over the fish, press excess air out of the bag, and gently flip to coat.
- Allow to marinate in the fridge for 4-6 hours - no longer.
Make the Salmon Jerky:
- After marinating, drain the salmon strips in a colander. If you’d like, you can blot extra moisture - I don’t, as that’s wiping away flavour!
- Line your dehydrator racks with the cut parchment paper, then lay your salmon strips out onto them, leaving some space in between each.
- Dehydrate in a food dehydrator at 150 F for 7-9 hours.
- Once the first two hours has passed, remove the jerky strips from the parchment, flip them over, and place them directly onto the dehydrator racks.
- Return to the dehydrator and continue dehydrating at 150 F for another 5-7 hours.
- The salmon jerky is done when it reaches a uniform, dark colour throughout, and is dried through. It will break into flakes easily, without being super hard.
- Storage: Allow jerky to cool COMPLETELY to room temperature before packaging.
Notes
Salmon jerky will keep at room temperature (in a cool dark place) for a week so, or a few weeks in the fridge.
If sealed into an airtight container WITHOUT OXYGEN, it should theoretically be good for a month or so in a cool dark place, a couple months in the fridge, and 6 months or so in the freezer.
Once you open your vacuum sealed bag of salmon jerky, it should be eaten within a couple days - or a week, if put in the fridge after opening.
*****
Nutritional Information is based on the entire recipe, and shows as being a lot higher in most values, than it actually is.
This is because not all of the marinade actually makes it into the final jerky.
Nutrition
Calories: 169kcal | Carbohydrates: 9g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 50mg | Sodium: 521mg | Potassium: 470mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
