Monday, November 26, 2012

Salmon Jerky

1/2 cup gluten-free tamari
1/2 cup water
1 TB minced fresh ginger
1/4 tsp hot sauce

1 lb. uncooked skinless boneless salmon fillets

Put all marinade ingredients in a bowl and mix well.
Slice the fish about 1/4-inch thick. Add to the marinade and stir to mix.
Marinate for 15 minutes or longer.
Oil the mesh dehydrator trays and lay the slices out on them.
Dehydrate for 4 hours at 145 F, flipping the slices once half-way through.
When completely cool, store in Ziploc bags in the fridge or freezer.

*We tried storing this outside of the fridge for a month and it grew mold. It will be fine for the length of your trip, but for extended storage time, use the fridge or freezer.

Maple Salmon Jerky
I've really been enjoying the maple flavor in the Maple-Sage Beef Jerky that I've been making so much lately, I decided to try it out with salmon. The marinade is different than the beef marinade; I traded balsamic vinegar for the apple cider vinegar and left out the sage.


2 TB coconut aminos
2 TB maple syrup
2 TB balsamic vinegar
2 TB water
1 clove garlic, minced or run through a garlic press
1 tsp sea salt
fresh ground black pepper to taste

1 lb. uncooked skinless boneless salmon fillets

Put all marinade ingredients in a bowl and mix well.
Slice salmon 1/4-inch thick. Add to marinade and stir with hands to mix well, making sure all pieces are coated well with the marinade.

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