In this guide, we will show you that making great jerky at home takes little effort, and that it can be as good or even better than store bought products by using the right tools for the job. You can use leftover meat from your freezer or even take advantage of a grocery store sale.
Ingredients:
- 14 oz of wild salmon
- One teaspoon of organic lemon juice
- One teaspoon of paprika
- Two teaspoons of coconut amino
- One-half of a teaspoon of raw apple cider vinegar
- One-half of a teaspoon of onion powder
- One-half of a teaspoon of garlic powder
- One-half of a teaspoon of sea salt
- One cup of filtered water
Preparation:
1. For the starters, we advise you to make sure that your salmon is wild, and not a farmed one. The farmed salmons are stuffy and pumped with antibiotics, so do your body a favor and get the proper wild specimen. July is the best time of year to pick up some nice filets of wild salmon.
2. Start by freezing you piece of salmon for at least half an hour, until you notice that it’s becoming slightly firm. This will make the cutting part a lot easier.
3. Take the sharpest knife you have and cut the salmon into ¼ inch pieces. Once you cut through the skin, scrape the knife against it and thus peel the skin away from the meat. Keep doing this until all of the flesh is separated from the skin. If you want, you can save this skin and crisp it with your oven until it becomes brown – it’s delicious as a snack.
4. Take a glass bowl (or a container) and mix all of the ingredients mentioned above together, and then add all the salmon slices into the mixture and leave it in the fridge for at least 12 hours. Don’t forget to cover it up.
5. The next step would be to take the salmon pieces out of the brine and lay them down onto the already-prepared paper towels. They will soak up all the liquid that will be dripping from the meat. After that, carefully transfer the salmon onto your dehydrator trays, placing them at least half an inch away from each other.
4. Turn on the dehydrator and dry the slices at 145° for three or four hours. Once their color turns into a reddish brown, they are ready and can be pulled out of the machine. When you bend them, the slices shouldn’t snap in half. You can store them into any kinds of jars for the months to come, which will allow you to enjoy the salmon beef jerky anywhere and at all times.
This kind of food contains no dairy, soy, preservatives, wheat, sugar, or gluten, and is incredibly healthy. It easily accommodates all sorts of diets and is a fantastic source of protein. The salmon jerky is one of our favorite foods, and we’re sure that you’ll really like it!
