Dehydrated Recipes

Smoky Salmon Jerky | Commercial Dehydrators

This also works well with beef, poultry, and wild game.

Shop Nutrition Products
Machine recommendation
Recommended machine
Servings Icon
Serves
Makes 1/2 pound jerky
Prep time icon
Prep time
3-6 hours
Dehydration time icon
Dehydrating time
6 hours
Ingredients
  • 1 & 1/2 pounds (680g) salmon fillets, skin and pin bones removed
  • 1/2 cup soy sauce
  • 1 tablespoon molasses
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons black pepper
  • 1 teaspoon liquid smoke
Ingredients
macros
  • 1 & 1/2 pounds (680g) salmon fillets, skin and pin bones removed
  • 1/2 cup soy sauce
  • 1 tablespoon molasses
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons black pepper
  • 1 teaspoon liquid smoke
Instructions
  1. Partially freeze the fillets, then cut across into 1/4- to 1/2-inch (6-12 mm) thick slices or strips using a very sharp knife or meat slicer. Try to cut the salmon as uniformly as possible for even drying. Place the strips in a large ziptop plastic freezer bag.
  2. Whisk the remaining ingredients together in a small bowl and carefully pour over the strips in the bag. Squish everything around to coat, then seal the bag and refrigerate for 3 to 6 hours (no longer, or you run the risk of the salmon becoming mushy), turning and squishing the bag about halfway through to ensure even coverage with the marinade.
  3. Drain off the marinade and place the strips in a single layer on dehydrator trays. Dehydrate at 160°F (71°C) for about 6 hours. When done, the jerky should bend but not snap.
  4. Remove the jerky from the dehydrator, arrange on baking sheets in a single layer, and place in a preheated 275°F (135°C) oven for 15 minutes. Allow the jerky to cool completely before placing in an airtight container.
This article continues
Premium COMMERCIAL & INDUSTRIAL FOOD DEHYDRATORS
ENGINEERED & DESIGNED FOR THOSE WHO ARE SERIOUS ABOUT DEHYDRATING
main image
Accessories

20 x 30cm Premium Silicone Non-Stick Mesh Mats

Each
$ 54.95 
main image
Accessories

20 x 30cm Premium Silicone Non-Stick Solid Mats

Each
$ 49.95 
main image
Accessories

20 x 30cm Stainless Steel Mesh Tray

Each
$ 101.95 
SALE 28% OFF
Most Popular
Main image
SALE 54% OFF
Large Capacity
Main image
Main image
High-Capacity Industrial Dehydrators

1 Trolley / 30 - 60 Tray / 8.8 - 17.7m² Total tray area

starting
price
$ 42,559.00 
Main image
High-Capacity Industrial Dehydrators

2 Trolley / 60 - 120 Tray / 17.7 - 35.3m² Total tray area

starting
price
$ 59,995.00 
Main image
High-Capacity Industrial Dehydrators

4 Trolley / 120 - 240 Tray / 35.3 - 70.7m² Total tray area

starting
price
$ 89,995.00 
Machine recommendation
Main image
Prep time icon
Serves
Makes 1/2 pound jerky
Prep time icon
Prep time
3-6 hours
Dehydration time icon
Dehydrating time
6 hours
Ingredients
  • 1 & 1/2 pounds (680g) salmon fillets, skin and pin bones removed
  • 1/2 cup soy sauce
  • 1 tablespoon molasses
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons black pepper
  • 1 teaspoon liquid smoke
Ingredients
macros
  • 1 & 1/2 pounds (680g) salmon fillets, skin and pin bones removed
  • 1/2 cup soy sauce
  • 1 tablespoon molasses
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons black pepper
  • 1 teaspoon liquid smoke
Instructions
  1. Partially freeze the fillets, then cut across into 1/4- to 1/2-inch (6-12 mm) thick slices or strips using a very sharp knife or meat slicer. Try to cut the salmon as uniformly as possible for even drying. Place the strips in a large ziptop plastic freezer bag.
  2. Whisk the remaining ingredients together in a small bowl and carefully pour over the strips in the bag. Squish everything around to coat, then seal the bag and refrigerate for 3 to 6 hours (no longer, or you run the risk of the salmon becoming mushy), turning and squishing the bag about halfway through to ensure even coverage with the marinade.
  3. Drain off the marinade and place the strips in a single layer on dehydrator trays. Dehydrate at 160°F (71°C) for about 6 hours. When done, the jerky should bend but not snap.
  4. Remove the jerky from the dehydrator, arrange on baking sheets in a single layer, and place in a preheated 275°F (135°C) oven for 15 minutes. Allow the jerky to cool completely before placing in an airtight container.
more recipes
Dehydrated Meats

Sweet and Spicy Venison or Beef Jerky | Commercial Dehydrators

Be sure to freeze venison before dehydrating to kill any harmful bacteria. The pineapple juice in this recipe adds a tart sweetness to complement the heat from the sriracha sauce.

Read more
Dehydrated Meats

Sweet and Spicy Pepper Beef Jerky | Commercial Dehydrators

This is sweet and tangy with a kick. It also works well with poultry and pork.

Read more
Dehydrated Meats

Spicy Harissa Flavored Jerky | Commercial Dehydrators

The chili powder and other seasonings in this recipe come together to create a harissa flavor. This dry preparation produces a less oily jerky which tends to stay fresh for a longer time. When dehydrating meats, always read machine instructions for time and temperature recommendations - meats are typically dehydrated for anywhere from 4 to 12 hours.

Read more
Back to TopBack to Recipes Home

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/