Dehydrated Recipes

Chewy Salmon Jerky | Commercial Dehydrators

Salmon is full of omega 3 and antioxidants, which are all great for your body. You can now make this jerky at home with ease. Making salmon jerky is easy, affordable and will impress everyone who tries it.

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Serves
4
Prep time icon
Prep time
10 minutes
Dehydration time icon
Dehydrating time
16 hours
Ingredients
  • For Brine:
  • 1/2 cup raw apple cider vinegar
  • 1 tablespoon organic lemon juice
  • 2 tablespoons coconut aminos
  • 1 tablespoon paprika
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 1/2 teaspoons sea salt
  • 1 1/2 teaspoons sea salt
  • 14 ounces wild salmon (partly frozen)
Ingredients
macros
  • For Brine:
  • 1/2 cup raw apple cider vinegar
  • 1 tablespoon organic lemon juice
  • 2 tablespoons coconut aminos
  • 1 tablespoon paprika
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 1/2 teaspoons sea salt
  • 1 1/2 teaspoons sea salt
  • 14 ounces wild salmon (partly frozen)
Instructions
  1. Freeze salmon for 30 minutes until slightly firm to make it easy to cut equally.
  2. Cut salmon into pieces about 1/4 inch (6 mm) with a sharp knife. Scrape salmon skin with knife to peel off flesh. Do this until salmon flesh is completely removed.
  3. Mix all brine ingredients together in a glass bowl. Add the salmon pieces and cover; set aside inside fridge to settle for 12 hours.
  4. Remove refrigerated salmon from fridge. Spread bleach free paper towels about 3 layers on the counter. Gently remove salmon pieces from the brine and set on the paper towels to soak up liquid.
  5. Place salmon pieces on a dehydrator tray and dehydrate at 145°F (63°C) for 3 to 4 hours or until it turns into a dark reddish brown color or dry and chewy. It should be flexible and not snap when bent.
  6. Store chewy salmon jerky in ball jars for several months.
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Machine recommendation
Main image
Prep time icon
Serves
4
Prep time icon
Prep time
10 minutes
Dehydration time icon
Dehydrating time
16 hours
Ingredients
  • For Brine:
  • 1/2 cup raw apple cider vinegar
  • 1 tablespoon organic lemon juice
  • 2 tablespoons coconut aminos
  • 1 tablespoon paprika
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 1/2 teaspoons sea salt
  • 1 1/2 teaspoons sea salt
  • 14 ounces wild salmon (partly frozen)
Ingredients
macros
  • For Brine:
  • 1/2 cup raw apple cider vinegar
  • 1 tablespoon organic lemon juice
  • 2 tablespoons coconut aminos
  • 1 tablespoon paprika
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 1/2 teaspoons sea salt
  • 1 1/2 teaspoons sea salt
  • 14 ounces wild salmon (partly frozen)
Instructions
  1. Freeze salmon for 30 minutes until slightly firm to make it easy to cut equally.
  2. Cut salmon into pieces about 1/4 inch (6 mm) with a sharp knife. Scrape salmon skin with knife to peel off flesh. Do this until salmon flesh is completely removed.
  3. Mix all brine ingredients together in a glass bowl. Add the salmon pieces and cover; set aside inside fridge to settle for 12 hours.
  4. Remove refrigerated salmon from fridge. Spread bleach free paper towels about 3 layers on the counter. Gently remove salmon pieces from the brine and set on the paper towels to soak up liquid.
  5. Place salmon pieces on a dehydrator tray and dehydrate at 145°F (63°C) for 3 to 4 hours or until it turns into a dark reddish brown color or dry and chewy. It should be flexible and not snap when bent.
  6. Store chewy salmon jerky in ball jars for several months.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/