American Salmon Jerky
This Salmon Jerky is a famous American traditional snack especially for those who are looking for a delicious snack-on-the-go. It is a salty and savory jerky snack although usually it is sweet or semi-sweet recipe is applied where sugar, or honey, or maple syrup as their key elements in marinading or rubbing the fish (or meat).
Jerky refers the ancient process of meat preservation. The term “jerky” derives from Quechua word ch’arki”. It refers to a specific type of dried and salted meat that originates from South America. The basic jerky process involves drying out the meat (or fish) at low temperature with the addition of salt. The salt helps stop the bacteria from growing. After the process is completed and the moisture is removed, the meat (or fish) can be stored outside the fridge.
It the process is done properly, it can be stored for many months without storing it inside the fridge, but vacuum-packed. Salmon Jerky is rich in protein and heart-healthy Omega-3 oil.
Total Time: 15 minutes and about 18 hours freezing, curing, and cooking time
You will need
550 g Boneless Salmon fillet with skin on
1 tbsp lemon juice, freshly squeezed
1 tbsp maple syrup
100 ml soy sauce
1 dash pepper sauce
2 tsp freshly ground black pepper
100 g coarse sea salt
2 tsp liquid smoke (your favorite)
How to make the American Salmon Jerky
- Remove the pin bones from the salmon (or you can ask the fishmonger to do this for you).
- Remove the silver flesh from the top of the salmon fillet but leaving the skin on. Wash the fish thoroughly. Pat dry.
- Put the salmon in the freezer for about 30 minutes. This will make it easy to slice the fish. When it is already firm, slice it in approximately 1 cm thick.
- In a plastic or glass mixing bowl, mix soy sauce, lemon juice, maple syrup, pepper sauce, liquid smoke, and freshly ground pepper. Mix well.
- Put the salmon strips in the bowl of marinade. Be sure that each strip is well-coated. Then transfer the marinated fish strips to a sealable bag and marinate them for about 12 hours in the fridge.
- Remove the fish from the marinade (throw away the marinade). Pat dry with a clean kitchen towel.
- Place a clean wire rack over a baking tray and sprinkle coarse salt on both sides of the salmon strips. Allow it to “dry” in the fridge for about 2 hours.
- Preheat oven to 75°C. Brush away the salt from the salmon strips.
- Cover wire rack with a parchment paper or a silicon mat. Put over a clean baking sheet. Arrange salmon strips evenly on top making sure there is enough space in between each strip.
- Cook salmon strips until thermometer reads 75°C. Reduce heat to 60°C and constantly cooking the salmon strips for about 4 ½ hours, flipping halfway. The end result should be salmon jerky is crispy outside but chewy and sticky inside.
The recipe is published at GreatBritishChefs.