Salmon Jerky made in a Food Dehydrator

Unbox the Broad and Taylor Sahara food dehydrator and demonstrate how it unfolds and sets up.

Prepare the salmon by descaling it, rinsing it, and cutting it into thin strips (about 1/4 inch thick).

Place the salmon strips into a 1-gallon Ziploc bag.

Prepare the marinade by combining 1/2 cup soy sauce, 2 tablespoons brown sugar, 1/4 teaspoon black pepper, and 1 teaspoon rice Liquid Smoke.

Pour the marinade into the bag with the salmon, seal it, and place it on a tray in the refrigerator.

Let the salmon marinate for 45 minutes to 1 hour, turning the bag every 10 to 15 minutes to redistribute the marinade.

After marinating, drain the salmon in a colander and pat dry with paper towels to remove excess marinade.

Arrange the salmon strips on the dehydrator racks, ensuring they fit without cutting them in half.

Set the dehydrator temperature to 145°F and the timer for 6 to 8 hours, checking at 4 hours for doneness.

After 8 hours, check the salmon jerky; it should be sticky but not wet. Let it cool before tasting.

Store the jerky in a Ziploc bag in the freezer and transfer a few pieces to a smaller bag for refrigeration.

Equipment Needed

Spice Level: