Salmon jerky
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| slice | Salmon filets into thin strips. Salt fish in a dish or enamelled pan | |
| Using 2 Tbsp. salt per pound. Place in a refrigerator for 12 hours. | ||
| Remove from the refrigerator, and place strips on a rack in the oven to | ||
| Dry. Set the oven to 140 F. and allow to dehydrate for 3 to 5 hours. | ||
| The salmon strips may also be dried in the sun or on the barbecue (see | ||
| Jerky recipe). This process takes about 3 days. The meat should be | ||
| Brought in at night to prevent moisture condensation. | ||
Directions
PREPARATION
FROM: DRYING FOODS AT HOME N
SHARED BY: PAT STOCKETT
Submitted By FRED TOWNER On 01-13-95
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