How to make Salmon Jerky with a Food Dehydrator (The SAHARA setup & Review)

Set up the Sahara food dehydrator by unscrewing the sides, removing the cover, expanding the unit upwards, and pulling it towards the front.

Collapse the dehydrator for storage after setup.

Cut the salmon into strips about a quarter of an inch thin, going against the grain.

For the soy sauce version, mix together 1/4 cup soy sauce, 1 tablespoon brown sugar, 1 tablespoon lemon juice, 2 teaspoons freshly cracked black pepper, and 1/4 teaspoon garlic powder in a bowl.

For the dry brine, mix together 1/4 cup salt and 1/4 cup sugar in a bowl.

In a non-reactive deep tray, layer the salt-sugar mix and the salmon strips, finishing with a layer of the brining mixture. Cover and refrigerate for 5 to 12 hours.

After brining, rinse the salmon strips very well and pat them dry.

For the wet brine, mix 1 part salt to 6 parts water, bring to a boil, and let cool completely before using.

Submerge the salmon strips in the cooled wet brine for 1 to 3 hours, then rinse and pat dry.

For the soy sauce marinated salmon, place the salmon strips in a Ziploc bag with the soy sauce mixture, seal, and shake to coat. Refrigerate for 3 to 5 hours before patting dry.

Equipment Needed

Spice Level: