Salmon Jerky - Make it at home

Prepare the marinade in a small saucepan by adding 1/2 cup soy sauce, 2 tablespoons dark brown sugar, and 1/4 teaspoon freshly ground black pepper.

Add 1 teaspoon of Wright's liquid smoke to the saucepan.

Heat the mixture over medium low heat to dissolve the sugar, stirring occasionally until the sugar is fully dissolved.

Let the marinade cool down after heating.

Cut the salmon fillet into long strips about 1/4 inch to 3/8 inch wide using a sharp knife or kitchen scissors if needed.

Place the salmon strips into a one-gallon Ziploc bag.

Pour the cooled marinade into the bag with the salmon and seal it, ensuring the marinade is distributed evenly.

Marinate the salmon for 45 minutes, flipping the bag every 10-12 minutes to redistribute the marinade.

Prepare two large baking sheets (12 by 17 inches) with racks covered in parchment paper.

Preheat the oven to the lowest setting, ideally 170°F (77°C).

Lay the marinated salmon strips out on the racks without them touching each other.

Place the baking sheets in the oven and leave it on overnight to dry the salmon.

The next day, check the salmon jerky; it should be stiff and dry.

Equipment Needed

Spice Level: