A sweet, smoky jerky sprinkled with coarse black pepper & smoked sea salt and dried in our Weston Dehydrator.
- Ingredients -
2 lbs salmon
1 cup soy sauce
1 cup brown sugar
1/4 cup cracked black pepper
1/4 cup mesquite flavored liquid smoke
3 tablespoons Mesquite Smoked Sea Salt
3 tablespoons coarse ground black pepper
- Tools -
Weston Game Processing Knives
Weston Manual Kitchen Kit
Weston Vacuum Sealer & Canister
Use the Weston Game Processing Set to remove the skin from the salmon and cut it into jerky strips. Place the salmon into a Weston Vacuum Canister. Use the Weston Manual Kitchen Kit to zest the orange, then set the zest aside. Cover the zest and refrigerate it for later.
Next, use the kit to juice the orange, then combine the juice, soy
sauce, brown sugar, black pepper, and liquid smoke in the Kitchen Kit
and mix. Pour the marinade over the salmon, cover, and use a
Canister-capable Weston Vacuum Sealer to seal the canister. Refrigerate
Preheat your Weston Dehydrator to 155 degrees F. Remove the salmon from the canister and pat dry. Lay the salmon onto the dehydrator trays and sprinkle with the orange zest, smoked sea salt, and coarse black pepper. Dehydrate for 5 hours.