Salmon Jerky

Cafe Society
1

Have any dopers made salmon jerky?

My local supermarket carried what was labeled as Keta Salmon Teriyaki Jerky. They packed it as it was on a foam tray and wrapped with stretch wrap. Not commercially vacuum sealed or anything like that. $18.95 a pound and worth it. :slight_smile:

Well, they don’t carry it anymore and I’m considering trying to make my own. I have a dehydrator and have made beef and turkey jerky in the past with good results.

A little web work shows that Keta is a type of salmon that’s particularly suited for making jerky, but I was thinking of just getting a salmon fillet and slicing it into strips and marinating it like I would beef.

Any suggestions?

2

Hmm sounds good but I’ve never made jerky. Any chance I can have some? :smiley:

3

You want wild salmon and not “atlantic” salmon.

The wild salmon is very low in fat and moisture.

I have made it with wild sockeye and it turned out real nice. I have made it plain, as well as a batch adding a light maple syrup glaze.

4

I’ll bet I can get that at a Whole Foods or someplace similar. The farmed salmon is pretty wet that’s for certain.

Would it be OK to use fish that had been frozen?

tr0psn4jNo fish for you! One year!

5

I brought home some sockeye from Alaska a few years ago. It didn’t make for good sashimi but it definitely wasn’t too oily.

As for depriving me of salmon jerky, I guess it’s ok. I’ll let you perfect your technique before I come begging for some.

6

If you like this, you should head off to your nearest Asian market. Dried fish of many varieties is a popular snack in many Asian countries, and it is mighty tasty.

The easiest one to find is cuttlefish (squid). Good stuff.

7

Yep. I’ve bought that many times. And Shing Shang Fish too!