She Strengthens

Preserving the Catch: A Delicious and Easy Salmon Jerky Recipe

Starting with the Right Ingredients

When it comes to making salmon jerky, it’s essential to start with a high-quality side of salmon. If you’re lucky enough to catch one yourself, you’re already ahead of the game. If not, be sure to ask your fishmonger for a side with the skin and pin bones removed. This will make the process much easier and ensure you get nice, long pieces of jerky.

Understanding the Different Types of Salmon

Before we dive into the recipe, it’s worth noting that there are several types of salmon to choose from. Each variety has its unique flavor profile and texture, so it’s essential to understand the differences. From King salmon to Sockeye, each type will produce a slightly different jerky.

The Game Plan: Dehydrating to Perfection

If you have a conventional oven, you can follow the recipe as outlined below. However, if you have a newer, digital oven with a “dehydrate” option, be sure to take advantage of it. This feature ensures even air circulation, which is crucial for producing perfect jerky.

The Recipe

Yield: 1 pound
Difficulty: Easy
Total Time: 3 hours 25 minutes (plus freezing and curing time)
Active Time: 15 minutes

Ingredients:

• 1 (3-pound) wild salmon side, skinned and pin bones removed
• 1 cup granulated sugar
• 1/4 cup caraway seeds
• 1/4 cup kosher salt

Freezing and Slicing the Salmon

Begin by arranging the salmon flat on a plate or baking sheet, covering it with plastic wrap, and freezing until firm (about 2 hours). Once frozen, place the salmon perpendicular to you on a cutting board and slice it vertically into 1/4-inch-thick strips. It’s essential to make the strips as uniform as possible to ensure even drying.

Mixing the Cure

In a large baking dish or resealable plastic bag, combine the remaining ingredients and mix until evenly combined. Place the salmon strips in the cure and toss thoroughly to coat. Cover and refrigerate for 12 hours.

Dehydrating the Salmon

Remove the fish from the refrigerator, place it in a colander to drain off any excess moisture, and let it come to room temperature (about 30 minutes). Meanwhile, remove the racks from the oven, line the bottom with aluminum foil, and heat to 160°F. Spray the oven racks with nonstick cooking spray, blot any excess moisture from the salmon with paper towels, and arrange the fish strips horizontally across the racks, leaving at least 1/2 inch of space between the strips. Dehydrate the salmon until dry, darker in color, and, when bent, it gives way before breaking but doesn’t snap (about 3 hours).

Storing the Jerky

Once the jerky is dry and cool, blot any oil or moisture from the surface with paper towels. Store the jerky in an airtight container in the refrigerator for up to 1 month. Bring to room temperature before eating. Enjoy!