Smoked Salmon Jerky Recipe

Prepare the salmon by removing the skin and any bones, then cut it into thin strips, about 1/4 inch thick.

In a bowl, mix together the soy sauce, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, and cayenne pepper (if using).

Place the salmon strips in a resealable plastic bag or a shallow dish and pour the marinade over the salmon, ensuring all pieces are well coated.

Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the fish.

Preheat your smoker to 160°F (71°C). If you don't have a smoker, you can use a grill with a smoking box or a stovetop smoker.

Remove the salmon from the marinade and pat it dry with paper towels to remove excess moisture.

Arrange the salmon strips on the smoker racks, making sure they are not touching each other.

Smoke the salmon for about 4-6 hours, or until it is dry and has a jerky-like texture. Check periodically to ensure it doesn't overcook.

Once done, remove the salmon jerky from the smoker and let it cool completely before storing.

Store the smoked salmon jerky in an airtight container in the refrigerator for up to 2 weeks.

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