Ingredients
2 lbs salmon
1/2 cup soy sauce
2 tablespoons brown sugar
1/2 teaspoon fresh ginger (optional)
1/4 teaspoon pepper
1 teaspoon liquid smoke
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Jerky kit — gun, seasonings, cure, everything for homemade jerky
Adjustable stand — hold cookbook or tablet at eye level while cooking
Authentic jerk blend — allspice, scotch bonnet, thyme for grilling
Professional dehydrator for jerky, fruit leather, herbs, powders
Affordable stackable dehydrator for jerky, herbs, fruit leather
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Jerky kit — gun, seasonings, cure, everything for homemade jerky
Adjustable stand — hold cookbook or tablet at eye level while cooking
Authentic jerk blend — allspice, scotch bonnet, thyme for grilling
Professional dehydrator for jerky, fruit leather, herbs, powders
Affordable stackable dehydrator for jerky, herbs, fruit leather
You're reading one of recipes available free. Full library with Gastronome.
Cut salmon in 1/4' thick strips. Do while partly frozen. Mix the following as a marinade. Soy sauce, brown sugar, ginger, pepper, liquid smoke. Boil marinade, let cool. Marinate salmon for 15 minute to 1 hour. Lay strips on racks. Dry in 150* oven for 5-6 hours or until dry and leathery to the touch. Store in air tight jars. If you need to you can use 1/4 dried ginger in place of fresh. You can also use teriyaki and worcestershire flavors for some great variations.