Homemade Salmon Jerky - Perfect Snack To Accompany Some Beers

Take a piece of salmon and make a nick at the tail end to skin it.

Run the knife along the skin to separate it from the flesh, pulling the skin away as you go.

Cut the salmon in half and slice it against the grain into pieces about 7 to 8 millimeters thick.

In a bowl, combine 50 grams of maple syrup, 50 grams of soy sauce, 1 tablespoon of mirin, a dash of worcester sauce, 1 teaspoon of sriracha, 1 teaspoon of mustard, and heaps of meat paste. Mix well.

Crush a piece of ginger and add it to the marinade along with garlic powder, white sesame seeds, black sesame seeds, cracked black pepper, and lime juice.

Coat all the salmon pieces in the marinade and leave them in the fridge to marinate for 24 hours.

The next day, preheat the oven to the lowest setting possible (50 degrees).

Place a cooling rack on a baking tray and lay out the marinated salmon pieces on the rack.

Brush the salmon with more marinade before placing it in the oven.

Leave the salmon in the oven for about 1.5 hours, then turn the pieces over and return them for another 1.5 to 2 hours until they look dried out.

Equipment Needed

Spice Level: