Chili Garlic Salmon Jerky

• Gluten free

• Seafood

  • 2 Salmon filets

• Produce

  • 2 cloves Garlic

• Condiments

  • 2 tsp Garlic chili sauce
  • 3 tbsp Molasses
  • 4 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tbsp Brown sugar
  • 3 tsp Salt

Found on premeditatedleftovers.com

Description

Ingredients

• • 2 tsp. garlic chili sauce
• • 2 cloves garlic, minced
• • ½ tsp. ground black pepper
• • 3 tsp. salt
• • 1 Tbsp. brown sugar
• • 3 Tbsp. molasses
• • 4 Tbsp. soy sauce
• • 2 salmon filets, skinned and deboned

Directions

• Place the salmon filets in your freezer for 15 minutes. You want them to be just barely frozen so they are firmer and easier to neatly cut.
• Cut the filets into strips, about 1 inch thick.
• Place the salmon strips into a shallow dish.
• Mix all of the remaining ingredients and pour over the salmon, being sure all of the fish is coated.
• Cover the dish with plastic wrap and refrigerate for 8 hours.
• Remove the salmon strips from the refrigerator and toss in strainer to remove access marinade.
• Place individual pieces of salmon on food dehydrator racks about 1 to 2 inches apart.
• Dehydrate according to time and temperature stated on your dehydrator manual. I dehydrate my salmon at 160° for 8 hours. If any of the strips appear to need more time, I allow it to remain in the dehydrator and check on it every hour or so until it is done.