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* 2 pounds of salmon
* teaspoon garlic salt
* tablespoon black pepper
* teaspoon soy sauce
* liquid smoke
Cut the salmon into 1/4 inch thick strips.
Combine all the ingredients and marinate the salmon in it for at least a 5 hour period.
Use a standard dehydrator at 160 degrees and let cook for 8 hours.
Fish jerky is ready when it bends, but doesn’t break.
Store it in a cool and dry place in a sealed moisture baggy.
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