Tangy Salmon Jerky

The Salmon Jerky recipe that Hubby found was from Backcountry Paleo. This recipe was very simple and tasty.

The ingredients for the marinade were similar to the ingredients for the beef jerky, except for a few things here and there. Apple cider vinegar, lemon juice, coconut aminos, garlic powder, onion powder, paprika, and sea salt.

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I put marinade ingredients into a small plastic jug and mixed them well.

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Then I started working on the salmon.  The salmon was frozen in the freezer for about 10 -15 minutes.  In hind sight, next time, I would remove the skin first and then freeze the salmon.  Here I was almost having a hard time peeling the skin.

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Isn’t this a beautiful looking salmon?

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Then I started slicing the salmon about 2 millimeter thick.

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When it was all done, I had the salmon slices ready to be marinated.

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I put the salmon into a gallon size freezer bag.

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Then I poured the marinade into the bag, squeezed all of the air out and it was ready to go to the refrigerator to marinate overnight.

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The next morning, I took out the salmon out of the freezer bag and put the salmon onto paper towels to absorb the excess marinade.

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Then I laid the salmon slices onto the food dehydrator trays.

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And they were ready to be dehydrated.  This process took about the same length as the beef jerky.

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They were started at eight o’clock in the morning and they were ready around 2:30 in the afternoon. The salmon skin was also dehydrated and the process was a lot faster since we didn’t marinate the skins. We decided to share the skins with the cats and they loved the skins!

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Hubby really liked the salmon, and at the beginning, I was skeptical with the salmon jerky. Fish usually is fishy.

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Well, it turned out, I couldn’t stop eating the jerky when they were done. I had to force myself to stop eating them, otherwise there was no jerky to be put away.

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If you like salmon, definitely try this marinade by Sue. Thank you Sue for sharing the recipe!

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Print recipe here.

Tangy Salmon Jerky
Recipe courtesy: Backcountry Paleo

1 lbs wild salmon
½ cup apple cider vinegar
½ cup lemon juice
½ cup water
2 tbs coconut aminos
2 tbs garlic powder
2 tbs onion powder
1 tbs paprika powder
1 tsp sea salt

Remove salmon skin and freeze salmon for ten to fifteen minutes. Slice salmon thinly, about 2 mm thickness. Put sliced salmons into a gallon size freezer bag.
Mix all the ingredients for the marinate and pour into the freezer bag.
Squeeze out the air and close the bag. Marinate salmon overnight.
The next morning, remove salmon from the bag and blot dry excess marinate.
Lay salmon slices into the dehydrator trays and dehydrate it until salmon is dry and chewy.
Store in mason jar or freeze in vacuum seal food bags.

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