Best 3 Dylans Salmon Jerky Recipes
In the realm of culinary adventures, few dishes captivate the senses like Dylan's salmon jerky, a delectable treat that tantalizes taste buds with its unique blend of smokiness, umami, and a hint of sweetness. Whether you're an avid hiker seeking a portable snack for your outdoor escapades or a home chef looking to impress your dinner guests, mastering the art of crafting this delectable delicacy is a worthwhile endeavor. With careful preparation and attention to detail, you can create Dylan's salmon jerky that rivals the finest offerings from gourmet delis and artisanal food markets.
Here are our top 3 tried and tested recipes!
DYLAN'S SALMON JERKY
This recipe is a simple salmon jerky with lots of taste and easy to make for a party or family get-together.
Provided by Dylan Townsend
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 8h55m
Yield 16
Number Of Ingredients 5
Steps:
- Mix soy sauce, brown sugar, rock salt, and black pepper together in a saucepan; bring to a boil and cook until sugar and salt are dissolved, 2 to 3 minutes. Remove saucepan from heat and cool marinade.
- Cut salmon into strips, with or without the skin. Pour marinade into a shallow bowl and lay salmon strips into the shallow bowl. Refrigerate for 45 minutes.
- Preheat oven to 185 degrees F (85 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top. Lay salmon strips on the wire rack, discarding extra marinade.
- Place the sheet of salmon in the oven until dehydrated, about 8 hours.
Nutrition Facts : Calories 236.2 calories, Carbohydrate 6.4 g, Cholesterol 67 mg, Fat 12.3 g, Fiber 0.2 g, Protein 23.6 g, SaturatedFat 2.5 g, Sodium 1406.5 mg, Sugar 5.2 g
SALMON JERKY
Provided by Alton Brown
Time 21h15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the salmon in the freezer for 45 minutes to 1 hour.
- Place the soy sauce, molasses, lemon juice, black pepper and liquid smoke into a large ziptop bag, seal and shake to combine. Remove the salmon from the freezer and cut into thin strips. Add the salmon strips to the bag with the marinade, reseal and allow to marinate for 1 1/2 to 3 hours.
- Drain the strips in a colander and pat dry on paper towels. Evenly distribute the strips of salmon onto 2 of the air filters and then stacking the filters on top of one another. Top these with one empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with two bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 12-18 hours. If using a commercial dehydrator, follow the manufacturers directions.
- Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.
DYLAN'S SALMON JERKY
This recipe is a simple salmon jerky with lots of taste and easy to make for a party or family get-together.
Provided by Dylan Townsend
Categories Jerky
Time 8h55m
Yield 16
Number Of Ingredients 5
Steps:
- Mix soy sauce, brown sugar, rock salt, and black pepper together in a saucepan; bring to a boil and cook until sugar and salt are dissolved, 2 to 3 minutes. Remove saucepan from heat and cool marinade.
- Cut salmon into strips, with or without the skin. Pour marinade into a shallow bowl and lay salmon strips into the shallow bowl. Refrigerate for 45 minutes.
- Preheat oven to 185 degrees F (85 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top. Lay salmon strips on the wire rack, discarding extra marinade.
- Place the sheet of salmon in the oven until dehydrated, about 8 hours.
Nutrition Facts : Calories 236.2 calories, Carbohydrate 6.4 g, Cholesterol 67 mg, Fat 12.3 g, Fiber 0.2 g, Protein 23.6 g, SaturatedFat 2.5 g, Sodium 1406.5 mg, Sugar 5.2 g
Tips:
- Choose the right salmon: Fresh, wild-caught salmon is the best choice for making salmon jerky. Avoid using farmed salmon, as it is often lower in quality and may contain more contaminants.
- Slice the salmon thinly: The thinner the salmon slices, the faster they will dry and the crispier they will be. Aim for slices that are about 1/8 inch thick.
- Marinate the salmon: Marinating the salmon before drying it helps to add flavor and prevent it from becoming dry and tough. You can use a variety of marinades, but a simple mixture of olive oil, soy sauce, honey, and garlic is a good place to start.
- Dry the salmon thoroughly: Before you put the salmon in the oven or dehydrator, make sure it is completely dry. This will help to prevent the jerky from becoming moldy.
- Cook the salmon slowly and at a low temperature: The best way to make salmon jerky is to cook it slowly and at a low temperature. This will help to prevent the jerky from becoming tough and overcooked.
Conclusion:
Salmon jerky is a delicious and healthy snack that is perfect for people on the go. It is also a great way to use up leftover salmon. With a little planning and preparation, you can easily make your own salmon jerky at home. So next time you are looking for a healthy and satisfying snack, give salmon jerky a try!
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