Salmon Jerky

Adapted from Alton Brown



Place salmon filets in freezer for 30 minutes (this makes them easier to slice).

Meanwhile, mix soy, molasses, lemon, pepper, and liquid smoke together in a small bowl. Set aside.

Remove salmon from the freezer and slice the salmon in 1/4 inch thick slices length-wise. Then, slice the lengths in 3-4 inch long pieces, depending on the size of your filet.

Place the salmon in a one-gallon zipper bag and pour marinade over salmon. Seal bag and refrigerate 3-4 hours.

Strain salmon well in colander. Pat salmon dry with paper towels. Lay salmon slices on dehydrator trays in rows, making sure pieces are not touching.

Place trays in dehydrator at 145 degrees for 3-4 hours (time will vary depending on your dehydrator; see manufacturers instructions). Salmon jerky is done when salmon is dry and chewy, but not crunchy.