MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spicy Salmon Jerky
 Categories: Seafood, Marinades, Chilies, Preserving
      Yield: 12 Servings

      3 lb Salmon fillet; skinned
      1 c  Soy sauce
      2 tb Molasses
      2 tb White sugar
      2 tb Worcestershire sauce
      2 tb Lemon juice
  1 1/2 tb Ground black pepper
      2 ts Liquid smoke flavouring
      1 ts Hot sauce; more to taste

  Slice salmon fillets into 4 equal sections, width-wise. Rotate each
  section 90° and slice lengthwise, about 1/4"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.

  Recipe by Sheree North

  Recipe FROM: https://www.allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM