Now it’s easy to make your own smoked wild salmon with this pre-brined and cold smoked salmon recipe kit! Salmon jerky is a healthy snack option packed full of omega-3 fatty acids. Dehydrating your wild salmon jerky is going to lock in its nutrient values, taste and delicious flavors, making it your new go-to snack!
What you get:
Bone in, Salmon Trim (Brined) Sockeye or Keta
Brine Ingredients: Salmon, Sea Salt, Non-GMO Brown Sugar, Hardwood Smoke
Salmon arrives Frozen. Keep frozen until ready to use.
Prep: Keeping the skin on and using a sharp knife, slice your salmon trim into .5”-1” strips.
Lay salmon slices on dehydrator trays in rows, making sure pieces are not touching. Place trays in dehydrator at 158 degrees for 4-6 hours (time will vary depending on your dehydrator; see manufacturer’s instructions). Be sure to rotate the trays half way through to ensure the most effective dehydration.
Preheat your oven to 185 degrees F.
Lay salmon slices flat on a baking sheet lined with parchment paper or a silicone pad – to avoid the salmon sticking to the tray, rub some oil on the tray. Make sure pieces are not touching. Place in the oven and dehydrate roughly 6-8 hours, be sure to flip and check the salmon half way through.
Salmon jerky is done when salmon is dry and chewy, but not crunchy. Once you are done drying, the skin will peel off easily before you eat the jerky. Once dry, store in a cool dry place, in an airtight container or vacuum sealed package for 2 to 3 months.