Making salmon jerky is easier than you think and will take very little of your time. You don't need expensive or fancy equipment because you can produce jerky from your very own oven. You'll be using the oven's dry heat to dehydrate the salmon. This zesty salmon jerky marinade is an excellent base alone or great for experimentation. It's also perfect for any white-fleshed fish, such as cod, trout, perch, tilapia and even for catfish jerky. There will be enough to jerk about three pounds of meat, and you can expect it to yield about 454-510gr of healthy, delectable salmon jerky treats.
Slice three pounds of salmon fillets into strips about 1-inch wide and a fourth-inch thick.
Combine 2/3 cup soy sauce, 2/3 cup of Worcestershire sauce, 1 tsp of liquid smoke and 2 tsp tabasco in a mixing bowl.
Whisk in 1 tsp garlic powder, 2 tsp crushed red pepper, 1 tsp ground black pepper, 1 tsp onion powder and 3 tsp toasted sesame seeds. Blend the ingredients very well.
Pour the marinade into a plastic container, add the salmon strips, cover and refrigerate for four to six hours. Shake or stir the contents of the container once every hour.
Remove the salmon strips from the marinade and drain them in a colander. Pat them dry with paper towels. Cover the bottom of the oven with a layer of aluminium foil to aid in cleanup. Place the salmon strips on the oven racks in a single layer so that they are not touching each other. Set the oven to 160 degrees and bake for six to eight hours. Turn the strips over about halfway through the baking time. The salmon jerky is done when it turns dark and cracks without breaking apart when you bend it.
Wrap the salmon jerky in plastic and store it for two to three months in the refrigerator or up to six months in the freezer. Remember that there are no preservatives in your homemade jerky, so it won't last long at room temperature.
If you like the taste of lots of black pepper, sprinkle your salmon strips with it right before setting the strips on the oven racks.