OK well I made this last night, and I told myself to add a little bit of spicy, so added a tablespoon of Dave's insanity sauce which is a hot sauce for people that don't know. And omg god I took it out this morning let it sit for two hours, it was delicious, omg amazingly delicious, for anybody that likes jerky with a little kick of hot you gonna try it, also, I took it to work and these guys that go hunting a whole lot devoured it so fast and asked me for more, also offering me money to make them some. You would think hunters know the best guys for the best jerky, I guess that little bit of hot did the job, oh and I added a bit of honey.
I always add hot sauce (and a lil batch without for the "other" folks who are worthy enough to share with :) ). Tonight I'm adding "Sting N Linger: Ghost Pepper Gnarly Hot Sauce outta Tempe, AZ. A new hot sauce to me a friend gave me last night cause non of his family would eat it or even open it, lol.
OK well I made this last night, and I told jerky with a little kick of hot you gonna try it, tablespoon of Dave's insanity sauce which go hunting a whole lot devoured it so fast And omg god I took it out this morning let it sit for two hours, it was delicious, omg amazingly delicious, for anybody that likes myself to add a little bit of spicy, also, I took it to work and these guys that is a hot sauce for people that don't know. and asked me for more, also offering me money to make them some. You would think hunters know the best guys for the best jerky, I guess that little bit of hot did the job, oh and I added a but of honey.
Don't take this as a put down, but this has such a 90's educational program/tv series vibe to it. I LOVE IT! Takes me back to my PBS days as a young 90's child.
I had an uncle who was a biologist in Alaska. He gave me my first taste of salmon jerky. I've been a fan ever since. I hope you enjoy the jerky you make. -Dennis
I recently invested in a dehydrator and tried this recipe out, and oh my goodness, it's amazing! Everyone in my family loved it, they all tried to hoard it and not share with each other. Even my cat went absolutely nuts over this! (He didn't get much though, with all the salt from the soy sauce) Also, I liked this so much, this video is literally the first and only that I've ever hit "like" or commented on.
Thank you for such a positive comment. I'm happy to know your family enjoyed the salmon jerky so much. I need to make this again. It has been a while. -Dennis
I saw this recipe for the first time around 5 years ago, and made it for my nephew who was 6 at the time. It’s become our thing to do over the years. Every time he visits me in New Jersey we make it together. Using your recipe to make salmon jerky has become a way for us to bond, and EVERYONE in our house loves the jerky. Never lasts more than 2 days in our house. Thanks!
The video is uploaded on 2016 but the quality is like from the 80s or early 90s. The camera quality, the studio sets. I love it! i'm a retro/vintage lover kind of guy
10 THUMBS UP! Very skeptical at first but after making a second batch and changing some stuff, it is SOOOOO GOOOD. I'll never buy jerk again. Very simple ingredients. Store bought Jerky: gives me gas, always thirsty after eating a bag, hit/miss with the brand type, hard to chew on sometimes, and very expensive. I followed the recipe first try and it was good but a little on the salty side so I used light soy sauce. Add brown sugar and pepper. Then marinate for one hour. Afterwards, drain it then add in HOT bbq sauce (not sold at regular store) a couple tablespoon and mix it together. Laid it in oven at 170 degree ... made it at 2 pm and it was done at 4 am the following day so about 12 to 14 hours depending on how big you slice the salmon. Bottom line, just check the jerky stiffness at 10 to 12 hours and you get an idea. Use a dehydrator in the past for beef jerk and got sick. Also, doesn't taste the same as oven.
What a nice video. I am going to check out more of your vids and your website. This is why TH-cam is a treasure, getting to meet our neighbors here on planet earth.
I love how you used the term "neighbor" because my first thought was this guy reminds me of Mr. Rodgers .... and I mean no disrespect with that comment, just an honest recap of my thoughts 10 seconds into the video :)
Oh my goodness, salmon jerky exists? Wow, I'm on the hunt for it! I know it's gonna be incredible! I'm already in love with it & haven't even tried it yet!
Had my first salmon jerky in Seattle, WA a few years back. I didn't know it existed before that but it's the best type of jerky you can imagine. You'll be hooked!
Agree- thanks! (It's not European btw - it is literally the whole world except the US, Liberia and Myanmar). Good on this guy for making the video easier to watch for the rest of us.
This marinade works well for smoking salmon too, just use less (or no) liquid smoke as the smoker imparts that good flavor. I add a bit of dill and garlic to mine, got two big king salmon all cleaned, filleted and soaking. Looking forward to smoking them tomorrow. Point is, this is a great base recipe for just about any jerky or smoked meat, just season to your preferences, but you cant go wrong with the base. Good job dude :)
You can try an asian style dried fish recipe, simple, makes food last longer, just fillet the fish, rub salt, leave to dry for couple days and voila, dried fish ready for quick cooking via fry or whtever.
iv'e just made this and i have to say that IT WAS THE BEST DAMN SALMON JERKY IV'E EVER TRYED...so far...gonna add som chili flaks on my next batch👍👍👍 thank you sir for the recepie! best regards from sweden
I used to live in Bethel, AK and the Salmon Strips were not as well done as yours. They should have long storage capacity and also be somewhat juicy at the same time. It probably has to do with a high fat content. I think you should reduce your 'cooking time'. I love your recipe for the marinade. I checked my electric apartment oven and it can only go down to 170 degrees. I'm going to use your preparation method and will cut the long strips in half. I'll then 'tie' them to the upper rack and place aluminum over the lower rack. I'll check them after three hours and on the hour following.
We have a long tradition of smoked salmon in norway, but not salmon jerky like this.. But this sounds like something I would really like to try sometime! I like all kinds of dried/cured meats, so I guess this would be yummy also!
Hey, this is a pretty good idea. I will try it next time when i got some trouds! I made some beef jerky in my smoker and i love it!!! Hell yeah, fish jerky... that`s a good idea why not... Greetings from Germany.
First time seeing one of your videos. Nicely done, great step by step instructions. I am going to try it, but I'll skip the liquid smoke and put them in my smoker over night at the ~170 degree target. I'll be watching you other stuff too for extra ideas. Thanks for the effort in providing us with your recipe and process. -DT
NIce video, I only want to know if there is another ingredient I can use instead the soy sauce ( because the soy can interfere with my Warfarin medicine ), thanks in advance !!!
The soy sauce is not a significant source of flavor. You might experiment with Worcestershire sauce instead. It would add a different flavor, but it would probably taste as good. -Dennis
I grew up in alaska. I have had all sorts of candied salmon/jerky. I made this one winter when I really didn't feel like dealing with the smoker and everything that goes into making jerky. This is the best/simplistic recipe I have ever used and if done right it's almost better than the traditional way of making smoked salmon jerky
HELP - Do you know? (I KNOW I am going to LOVE this! Thank you. Mr. Mobile Home Marvelous Man.) I just took my first batch out of the oven, post 12-hours ... looks and smells awesome ... AND it is still saturated with the marinade. Do I pat that off? Or do I store in in a sealed container with the liquid on it? (I'm wondering if the liquid would make it 'go bad' or something.) ???
I don't know. I've never had that happen, but I suspect what you're seeing on the surface is oil from the fish rather than excess marinade. You can pat it off and see what the fish is like. It should be dry but chewy.
Thank you, dearone. I think I made too big a deal over this ... I, in the meantime, patted it all with paper towels ... perfect. This is AWESOME. I'm already addicted to salmon - now THIS is gonna put me over the top ;-)
Thank you for that reply. I really enjoyed reading it and I'm glad you are enjoying the salmon jerky. I love it too, and I'm overdue for making it again. Thanks again.-Dennis
Have you tried to use a dehydrator ? I am disappointed that for beef jerky (made with ground beef), the dehydrator will make the jerky tough and "plastic-ey". The oven result is far superior. But I'm curious how well or how bad a dehydrator works for salmon...
Thanks for asking; however, I don't own a dehydrator. They're large and there isn't much storage space in a mobile home. I'm happy you said "the oven result is far superior" for beef jerky. That's good to know. -Dennis
@@MobileHomeGourmet Thanks for answering. After going through the process of making a batch with one salmon fillet in the oven, I am convinced that the dehydrator will be a failure. The resulting salmon jerky was still delicious, even though BJs didn't have "skin on" and wild caught... too bad it takes so long to make the jerky and it goes so quickly, so good it is :-) And yes, it's a pain to clean the racks, so the parchment paper is better.
My son’s father-in-law fished his own wild caught salmon in Washing state & made his own salmon jerky. I fell in love of salmon jerky. Three days ago bought the same salmon at Costco to make the jerky & I am so happy have found your recipe! Thank you 😋
Hello! And thank you for sharing your delightful cooking videos. I am wondering if this recipe could translate into using a dehydrator instead of an oven, and if you might know what the specifications for how long to dehydrate and at what temperature. Thank you again!
Hi Gavan. The Salmon Jerky would work very well in a dehydrator. I have one (sort of; it uses the sun's energy), but I haven't tested it yet. Dehydration time is difficult to pin down because it depends on the thickness of the fish strips and the humidity of the day. It also depends on how dry you want your jerky. Some like it chewy; others like it almost crisp. As for temperature, most jerky is made at a temperature that discourages bacteria growth, about 160°F (71°C). I hope that helps. -Dennis
Probably I can't make it like yours cause I have zero chance to find a fresh-caught wild salmon in Turkey, but thank you. You even prepared a pdf for this process? Sir, you are quite a gentleman.
informative,seems simple to get a good result my oven however only starts out at 200 degrees so I don't know how that would work exactly & I'm thinking a fillet knife would work great cutting the skin & salmon
The jerky doesn't last long in my house. It depends on how dry it is. I've seen moist jerky get moldy, but it wasn't vacuum sealed. For long-term storage, I recommend vacuum sealing and storing in the freezer. -Dennis
Love this!!! Gonna make some... Love your vids... and thanks for always covering all the bases with easy, clarified instructions. I adore your channel!!! xxx +
Hello, I have a couple of semi commercial dehydrators that have a high heat of 160 degrees F. Is 160 degrees hot enough ? My over is electric and only goes down to 200 degrees F. Is 200 degrees to high? If the 160 degrees is ok, how long do you think I should dry the salmon? Please let me know. I really want to try this recipe. Thank you and thanks for the video. It was very well done and could not be simpler
You'll be fine. Notice this from Wikipeia: "Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat (usually under 70 °C/160 °F)." Drying time depends on humidity, air flow and how dry you want it - chewy or crunchy. Your dehydrators will probably do an excellent job. -Dennis
I came across your channel. I am a hiker/backpacker I get jealous people taking beef jerky on the trail. I dont eat red meat. Im soooo happy I found this recipe. Im gonna male this ASAP!! Thank you
Very cool you put these kind of recipes out there for free and no ask for a ton of money although you do deserve it. Great video and looks very tasty god bless!
Nice one. I made Deer Jerky, had it sitting in BBQ sauce with season too tiny bit of Salt for a day before smoking. Had it smoking for 7hours after smoking, I threw it in a Slow cooker for a hour . It was bit better than a butcher shop jerky. Very tender and juicy after the Slow cooker. Thought this was pretty cool first time watching this video of baking jerky.
I added 2 more tablespoons of sugar and 2 tablespoons of red pepper seeds. was amazing both ways. It's silver season right now. I am using this as a starter for my in oven jerky.
I have never seen salmon (much more jerky) made in a oven, it really saves the time of starting up the smokehouse, for a more alaskan dish; do you know if that smoke flavoring comes in cedar?
Nice one suggestion though you might be better off coating the wire rack with some kitchen spray that way the heat can circulate all around the fish. There by reducing the cook time.
John Balogna: You could do away with the paper sure, it's really drying time, not cooking though. Very low heat for a lonng time, it's just drying it out.
There is no specific number of hours and minutes. You leave it in until it is dry enough to enjoy. That depends on the humidity, the thickness of the strips, the amount of air circulation, etc. "Overnight" can be 8 to 12 hours or longer. I've gone longer when I think the fish is too moist. --Dennis
I'd have dipped the bag in a bowl of ware with all the ingredients in as that gives it like a vac seal to it to lock in the flavours better. Great video tho
Is that the Frugal Gourmet pepper mill? I've been looking for one of those for years! Is it safe to assume that since the fish is completely dried out and there's no apparent fat that it's safe unrefrigerated?
It's an Atlas Pepper Mill. You will find them on Amazon. The salmon is not 100% dry. Even refrigerated it will eventually develop mold. For long term storage it should be frozen. I hope that helps. -Dennis
I appreciate your video. I ordered a QT of Wright's. The Qt was a better price. Hoping it has the same flavor as the smaller bottle which is - 3.5 Oz (Pack of 2) by Wright's for $9.50. Thank you for sharing you recipe. Rober Woodson Arriving Sat, Sep 14 by 8pm Track package Wright's All Natural Hickory Seasoning, Liquid Smoke - 1 Quart Sold by: TA National Trading $10.25 Buy it again
Hi there I think you're awesome😊 I went up to your blog up to your website very impressed very cool😎 I have a challenge for you I would like to make a vegan or vegetarian jerky of any kind ,what do you think? Have a blessed day hugs😘
Thanks for the positive feedback Susan. I never made vegan jerky. I believe some people use a type of tofu. You might try Googling "recipe vegan jerky" to get some ideas. Good luck. --Dennis
Here's a question: Where does the oil from the fish go? Perhaps its just New Zealand Salmon, but there is a lot of oil and it's preventing it from really 'drying out'. I'm currently seeing if another few hours in the oven on a rack (instead of on parchment) will dry it out properly.
Sometimes when I'm drying a fatty piece of meat, it helps a lot to pat the rendered fat off of the meat with a kitchen towel or napkin every couple hours.
OK well I made this last night, and I told myself to add a little bit of spicy, so added a tablespoon of Dave's insanity sauce which is a hot sauce for people that don't know. And omg god I took it out this morning let it sit for two hours, it was delicious, omg amazingly delicious, for anybody that likes jerky with a little kick of hot you gonna try it, also, I took it to work and these guys that go hunting a whole lot devoured it so fast and asked me for more, also offering me money to make them some. You would think hunters know the best guys for the best jerky, I guess that little bit of hot did the job, oh and I added a bit of honey.
You did ad the tablespoon just on the meat after marinating? So the sauce stays on the final dried meat strips?
I always add hot sauce (and a lil batch without for the "other" folks who are worthy enough to share with :) ). Tonight I'm adding "Sting N Linger: Ghost Pepper Gnarly Hot Sauce outta Tempe, AZ. A new hot sauce to me a friend gave me last night cause non of his family would eat it or even open it, lol.
He said omg god.....that's double god....it must be good. I'm convinced, I'm making it.
OK well I made this last night, and I told jerky with a little kick of hot you gonna try it, tablespoon of Dave's insanity sauce which go hunting a whole lot devoured it so fast And omg god I took it out this morning let it sit for two hours, it was delicious, omg amazingly delicious, for anybody that likes myself to add a little bit of spicy, also, I took it to work and these guys that is a hot sauce for people that don't know. and asked me for more, also offering me money to make them some. You would think hunters know the best guys for the best jerky, I guess that little bit of hot did the job, oh and I added a but of honey.
Sound soooo good
You're like the Mr Rogers of cooking... This was a great video.
That's exactly what I thought 😂
Made me smile 😃
Don't take this as a put down, but this has such a 90's educational program/tv series vibe to it. I LOVE IT!
Takes me back to my PBS days as a young 90's child.
I'd say early early 80's.
It’s his voice hair and glasses no doubt
I’m excited to try this. I’m in NW Alaska and the fish are running!
I had an uncle who was a biologist in Alaska. He gave me my first taste of salmon jerky. I've been a fan ever since. I hope you enjoy the jerky you make. -Dennis
I recently invested in a dehydrator and tried this recipe out, and oh my goodness, it's amazing! Everyone in my family loved it, they all tried to hoard it and not share with each other. Even my cat went absolutely nuts over this! (He didn't get much though, with all the salt from the soy sauce)
Also, I liked this so much, this video is literally the first and only that I've ever hit "like" or commented on.
Thank you for such a positive comment. I'm happy to know your family enjoyed the salmon jerky so much. I need to make this again. It has been a while. -Dennis
I saw this recipe for the first time around 5 years ago, and made it for my nephew who was 6 at the time. It’s become our thing to do over the years. Every time he visits me in New Jersey we make it together. Using your recipe to make salmon jerky has become a way for us to bond, and EVERYONE in our house loves the jerky. Never lasts more than 2 days in our house. Thanks!
Thanks Noel for such a meaningful and heartwarming comment. Much appreciated. --Dennis
The video is uploaded on 2016 but the quality is like from the 80s or early 90s. The camera quality, the studio sets. I love it! i'm a retro/vintage lover kind of guy
Might be one of those HD VHS cameras
10 THUMBS UP! Very skeptical at first but after making a second batch and changing some stuff, it is SOOOOO GOOOD. I'll never buy jerk again. Very simple ingredients. Store bought Jerky: gives me gas, always thirsty after eating a bag, hit/miss with the brand type, hard to chew on sometimes, and very expensive. I followed the recipe first try and it was good but a little on the salty side so I used light soy sauce. Add brown sugar and pepper. Then marinate for one hour. Afterwards, drain it then add in HOT bbq sauce (not sold at regular store) a couple tablespoon and mix it together. Laid it in oven at 170 degree ... made it at 2 pm and it was done at 4 am the following day so about 12 to 14 hours depending on how big you slice the salmon. Bottom line, just check the jerky stiffness at 10 to 12 hours and you get an idea. Use a dehydrator in the past for beef jerk and got sick. Also, doesn't taste the same as oven.
What a nice video. I am going to check out more of your vids and your website. This is why TH-cam is a treasure, getting to meet our neighbors here on planet earth.
It is nice to be in the good part of the internet.
I love how you used the term "neighbor" because my first thought was this guy reminds me of Mr. Rodgers .... and I mean no disrespect with that comment, just an honest recap of my thoughts 10 seconds into the video :)
Misisipi Mike This comment makes me smile :-)
What a great thing to say.
I’ve made salmon jerky many times using your recipe and it’s always delicious. Thanks for the tutorial.
You are welcome Darren. I'm glad the recipe worked well for you. Happy New Year. -Dennis
Thank you for including the metric system when giving mesurements!
this guy needs more viewers!
many minutes to make ,gone in a minute! wonderful taste !
Great video. Everything explained perfectly. I don’t like salmon but I’m gonna give this a try.
Oh my goodness, salmon jerky exists? Wow, I'm on the hunt for it! I know it's gonna be incredible! I'm already in love with it & haven't even tried it yet!
It's great stuff. If you want to buy it rather than make it, it's available on Amazon. I haven't tried it; I make my own. It's delicious. -Dennis
Mobile Home Gourmet ASMR awesome!! Thanks for the tip, thank was very kind of you! Peace
I've seen it in Trader Joes
Zach Van Harris JR you got a winco by you? They sell small packs of salmon candy by their seafood deli
Had my first salmon jerky in Seattle, WA a few years back. I didn't know it existed before that but it's the best type of jerky you can imagine. You'll be hooked!
Great video! And that salmon jerky looks crazy good!
Thanks Michael. It's good. People ask me how long it will keep in the refrigerator. I don't know. It gets eaten so quickly. -Dennis
Thanks for also using the european measurements!
Yeah! That saved a lot of google time for me! :D
Definitely. I hate it when Americans fail to realise that the rest of the world watches/reads their stuff too.
Agree- thanks! (It's not European btw - it is literally the whole world except the US, Liberia and Myanmar). Good on this guy for making the video easier to watch for the rest of us.
Thanks for the metric conversion 👍
Yeah that was pretty cool of him to do. It was funny when he said "3/8 of an inch or about 1 cm".
This sounds delicious cant wait to make
Inuit Native food right there
This marinade works well for smoking salmon too, just use less (or no) liquid smoke as the smoker imparts that good flavor. I add a bit of dill and garlic to mine, got two big king salmon all cleaned, filleted and soaking. Looking forward to smoking them tomorrow.
Point is, this is a great base recipe for just about any jerky or smoked meat, just season to your preferences, but you cant go wrong with the base. Good job dude :)
Maple syrup is also good in that. It's a great addition to marinades. I have subscribed to your channel. Hope you have a Happy New Year.
Honey works well also!
You the MAN! Thank you, it turned out AMAZING!!!
Thanks for letting me know. I enjoy knowing about the success of others. I'm happy it turned out so well for you. Enjoy! -Dennis
This sounds so good
Love this video. Keep up the good work.
You can try an asian style dried fish recipe, simple, makes food last longer, just fillet the fish, rub salt, leave to dry for couple days and voila, dried fish ready for quick cooking via fry or whtever.
Those scissors are so extremely super boss awesome :P i need them
iv'e just made this and i have to say that IT WAS THE BEST DAMN SALMON JERKY IV'E EVER TRYED...so far...gonna add som chili flaks on my next batch👍👍👍 thank you sir for the recepie!
best regards from sweden
You know, the second we both said i think I'd go 45 minutes with the marinade at the same time, I had to subscribe lol.
I am assuming this could be done with beef also? I am doing this tonight on the Traeger!!
Yes. I've made beef jerky too.
th-cam.com/video/qtYA-lT-dIQ/w-d-xo.html
-Dennis
I used to live in Bethel, AK and the Salmon Strips were not as well done as yours. They should have long storage capacity and also be somewhat juicy at the same time. It probably has to do with a high fat content. I think you should reduce your 'cooking time'. I love your recipe for the marinade. I checked my electric apartment oven and it can only go down to 170 degrees. I'm going to use your preparation method and will cut the long strips in half. I'll then 'tie' them to the upper rack and place aluminum over the lower rack. I'll check them after three hours and on the hour following.
I tried salmon jerky while I was on a field trip...
Since my group was the last group...
WE GOT THE REST OF THE SALMON JERKY :D
How many hours overnight does it take?
Looks wonderful thank you
We have a long tradition of smoked salmon in norway, but not salmon jerky like this.. But this sounds like something I would really like to try sometime! I like all kinds of dried/cured meats, so I guess this would be yummy also!
Hey, this is a pretty good idea. I will try it next time when i got some trouds! I made some beef jerky in my smoker and i love it!!! Hell yeah, fish jerky... that`s a good idea why not...
Greetings from Germany.
Hey Joe, I assume you would leave out the Liquid Smoke if you use a smoker instead of the oven?
First time seeing one of your videos. Nicely done, great step by step instructions. I am going to try it, but I'll skip the liquid smoke and put them in my smoker over night at the ~170 degree target. I'll be watching you other stuff too for extra ideas. Thanks for the effort in providing us with your recipe and process. -DT
It's 2 am and now I want salmon jerky :p thanks a lot lol btw you just go a subscriber
Ive been thinking about trying this!!! Looks absolutely SAWESOME!! New subscriber here.
you sound like a christian pastor, the whole way through the video it felt like i was in church, nice video
The skin is full of the omega oils, eat it!
I tried it it was great, how about other fish like gar? Will it work
NIce video, I only want to know if there is another ingredient I can use instead the soy sauce ( because the soy can interfere with my Warfarin medicine ), thanks in advance !!!
The soy sauce is not a significant source of flavor. You might experiment with Worcestershire sauce instead. It would add a different flavor, but it would probably taste as good. -Dennis
@@MobileHomeGourmet Thank you very very much !!!
I grew up in alaska. I have had all sorts of candied salmon/jerky. I made this one winter when I really didn't feel like dealing with the smoker and everything that goes into making jerky. This is the best/simplistic recipe I have ever used and if done right it's almost better than the traditional way of making smoked salmon jerky
Thanks for the positive comment bofa. I really like the fact that you can write from having a lot of experience. -Dennis
Overnight = 8 hrs is it on 170...Thanks for the video im going to try this =)
HELP - Do you know? (I KNOW I am going to LOVE this! Thank you. Mr. Mobile Home Marvelous Man.)
I just took my first batch out of the oven, post 12-hours ... looks and smells awesome ... AND it is still saturated with the marinade. Do I pat that off? Or do I store in in a sealed container with the liquid on it? (I'm wondering if the liquid would make it 'go bad' or something.) ???
I don't know. I've never had that happen, but I suspect what you're seeing on the surface is oil from the fish rather than excess marinade. You can pat it off and see what the fish is like. It should be dry but chewy.
Thank you, dearone. I think I made too big a deal over this ... I, in the meantime, patted it all with paper towels ... perfect. This is AWESOME. I'm already addicted to salmon - now THIS is gonna put me over the top ;-)
Thank you for that reply. I really enjoyed reading it and I'm glad you are enjoying the salmon jerky. I love it too, and I'm overdue for making it again. Thanks again.-Dennis
Omg i cany wait to try this
Love salmon jerky
What is the shelve life for this Jerky? as in stored in a ziplock outside the fridge ( and also refrigerated if needed)
Have you tried to use a dehydrator ?
I am disappointed that for beef jerky (made with ground beef), the dehydrator will make the jerky tough and "plastic-ey". The oven result is far superior.
But I'm curious how well or how bad a dehydrator works for salmon...
Thanks for asking; however, I don't own a dehydrator. They're large and there isn't much storage space in a mobile home. I'm happy you said "the oven result is far superior" for beef jerky. That's good to know. -Dennis
@@MobileHomeGourmet Thanks for answering. After going through the process of making a batch with one salmon fillet in the oven, I am convinced that the dehydrator will be a failure. The resulting salmon jerky was still delicious, even though BJs didn't have "skin on" and wild caught... too bad it takes so long to make the jerky and it goes so quickly, so good it is :-)
And yes, it's a pain to clean the racks, so the parchment paper is better.
Thanks, very pleasant and instructive presentation.
Thank you for using metric and imperial measurements.
Can you just do it with no marinade? Or does it need the salt?
I never tried that. It would have less flavor. But give it a try. You might like it.
Allegro is a great a great marinade.
.
My son’s father-in-law fished his own wild caught salmon in Washing state & made his own salmon jerky. I fell in love of salmon jerky. Three days ago bought the same salmon at Costco to make the jerky & I am so happy have found your recipe! Thank you 😋
Thanks for the reminder. I need to look for wild caught salmon in Costco and make this jerky again. It has been a while. Enjoy. -Dennis
Amazing!
Hello! And thank you for sharing your delightful cooking videos. I am wondering if this recipe could translate into using a dehydrator instead of an oven, and if you might know what the specifications for how long to dehydrate and at what temperature. Thank you again!
Hi Gavan. The Salmon Jerky would work very well in a dehydrator. I have one (sort of; it uses the sun's energy), but I haven't tested it yet. Dehydration time is difficult to pin down because it depends on the thickness of the fish strips and the humidity of the day. It also depends on how dry you want your jerky. Some like it chewy; others like it almost crisp. As for temperature, most jerky is made at a temperature that discourages bacteria growth, about 160°F (71°C). I hope that helps. -Dennis
Probably I can't make it like yours cause I have zero chance to find a fresh-caught wild salmon in Turkey, but thank you. You even prepared a pdf for this process? Sir, you are quite a gentleman.
How many hours
170F ⋯about same with smoking salmon temperature, just wondering what is the difference between salmon jerky and smoke Saigon.
I have to agree. Very educational, informative, history (EIH) world wide
informative,seems simple to get a good result my oven however only starts out at 200 degrees so I don't know how that would work exactly & I'm thinking a fillet knife would work great cutting the skin & salmon
Wondering if it would make a difference if you used teryaki instead of soy sauce
Actually, that sounds pretty good. It could be worth a try. -Dennis
Thansk.. How long can you store it if you vacuum seal it?
The jerky doesn't last long in my house. It depends on how dry it is. I've seen moist jerky get moldy, but it wasn't vacuum sealed. For long-term storage, I recommend vacuum sealing and storing in the freezer. -Dennis
First time I tried Salmon jerky I was at a 7/11 in Japan and since then I’ve been a big fan
Love this!!! Gonna make some... Love your vids... and thanks for always covering all the bases with easy, clarified instructions. I adore your channel!!! xxx +
Did you end up making it? How was the experience? 🥰
Do you drain the salmon first or wipe off my paper got very wet and stuck to it. Thanks
Lon
I have a question . Instead of putting in the oven may I use the sun to dry the salmon ?? And if so how I am going to do that ? Thanks :)
Did you try it? That is how I am going to prepare mine.
Was the salmon already scaled or was it dehydrated with the scales on?
It was scaled before I bought it.
Hello, I have a couple of semi commercial dehydrators that have a high heat of 160 degrees F. Is 160 degrees hot enough ? My over is electric and only goes down to 200 degrees F. Is 200 degrees to high? If the 160 degrees is ok, how long do you think I should dry the salmon? Please let me know. I really want to try this recipe. Thank you and thanks for the video. It was very well done and could not be simpler
You'll be fine. Notice this from Wikipeia: "Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat (usually under 70 °C/160 °F)." Drying time depends on humidity, air flow and how dry you want it - chewy or crunchy. Your dehydrators will probably do an excellent job. -Dennis
I came across your channel. I am a hiker/backpacker I get jealous people taking beef jerky on the trail. I dont eat red meat. Im soooo happy I found this recipe. Im gonna male this ASAP!!
Thank you
Thanks for the feedback. I've made beef jerky, but I really prefer this salmon jerky. It's an excellent snack and delicious. -Dennis
Thumbs up for converting the Fahrenheit to Celsius.
Very cool you put these kind of recipes out there for free and no ask for a ton of money although you do deserve it. Great video and looks very tasty god bless!
Nice one.
I made Deer Jerky, had it sitting in BBQ sauce with season too tiny bit of Salt for a day before smoking.
Had it smoking for 7hours after smoking, I threw it in a Slow cooker for a hour . It was bit better than a butcher shop jerky. Very tender and juicy after the Slow cooker.
Thought this was pretty cool first time watching this video of baking jerky.
Great video :)! very friendly, kindly narrator. Reminds me a little of mr. Rogers :))
I added 2 more tablespoons of sugar and 2 tablespoons of red pepper seeds. was amazing both ways. It's silver season right now. I am using this as a starter for my in oven jerky.
I have never seen salmon (much more jerky) made in a oven, it really saves the time of starting up the smokehouse, for a more alaskan dish; do you know if that smoke flavoring comes in cedar?
Check Amazon. Wright's Liquid Smoke is available in a few flavors, but I've never heard of cedar.
Great video thanks !!!!
Great vid... Thanks!
Nice one suggestion though you might be better off coating the wire rack with some kitchen spray that way the heat can circulate all around the fish. There by reducing the cook time.
John Balogna: You could do away with the paper sure, it's really drying time, not cooking though. Very low heat for a lonng time, it's just drying it out.
Very nicely presented. Thank you for presenting this.
Hi Thanks for this video.
One question , did you use a hot air oven or a normal oven?
Mine is a conventional oven.
Love the video and definitely willing to try but my question is, when you put it in the oven how long are you technically cooking it for? Thanks!!
There is no specific number of hours and minutes. You leave it in until it is dry enough to enjoy. That depends on the humidity, the thickness of the strips, the amount of air circulation, etc. "Overnight" can be 8 to 12 hours or longer. I've gone longer when I think the fish is too moist. --Dennis
@@MobileHomeGourmet
Thanks! Ill give it a shot! Cant wait to try an share with others
Super simple
Straight to the point
LOVE your video.
Finaly someone who make sure european people dont have to convert inch or fahrenheit to cm/celcius. Thanks!
I'd have dipped the bag in a bowl of ware with all the ingredients in as that gives it like a vac seal to it to lock in the flavours better. Great video tho
Very nice video! Also thank you for using metric units alongside the imperial units.
Is that the Frugal Gourmet pepper mill? I've been looking for one of those for years! Is it safe to assume that since the fish is completely dried out and there's no apparent fat that it's safe unrefrigerated?
It's an Atlas Pepper Mill. You will find them on Amazon. The salmon is not 100% dry. Even refrigerated it will eventually develop mold. For long term storage it should be frozen. I hope that helps. -Dennis
I gave the fish skin to my horse. He loved it
can i ditch the soy marinade? i guess it's not necessary for conservation. gone give this a shot. thank you sir also for metric measures
I want to do this for my dad and sister. I think this will be tastier than beef jerky!
I've had beef jerky. You're right. This is tastier. Enjoy. -Dennis
I love parchment paper.
wow thats amazing. nice work
I appreciate your video. I ordered a QT of Wright's. The Qt was a better price. Hoping it has the same flavor as the smaller bottle which is - 3.5 Oz (Pack of 2)
by Wright's for $9.50.
Thank you for sharing you recipe.
Rober Woodson
Arriving Sat, Sep 14 by 8pm
Track package
Wright's All Natural Hickory Seasoning, Liquid Smoke - 1 Quart
Sold by: TA National Trading
$10.25
Buy it again
I definitely have to try this out. It looks and sound delicious!
Thanks for the video!
Over six years on and peope are still making use of this. Thanks!
True. This video is among my most popular. I'm amazed. -Dennis
Trying this with landlocked kokanee salmon
Hi there I think you're awesome😊 I went up to your blog up to your website very impressed very cool😎 I have a challenge for you I would like to make a vegan or vegetarian jerky of any kind ,what do you think? Have a blessed day hugs😘
Thanks for the positive feedback Susan. I never made vegan jerky. I believe some people use a type of tofu. You might try Googling "recipe vegan jerky" to get some ideas. Good luck. --Dennis
You can get salmon jerky at redondo beach i have it right now its soo good
just about to put my salmon in the dehydrator. I think i'll start with six hours.
Here's a question: Where does the oil from the fish go? Perhaps its just New Zealand Salmon, but there is a lot of oil and it's preventing it from really 'drying out'. I'm currently seeing if another few hours in the oven on a rack (instead of on parchment) will dry it out properly.
Sometimes when I'm drying a fatty piece of meat, it helps a lot to pat the rendered fat off of the meat with a kitchen towel or napkin every couple hours.