This warm maple marinade, spiced with black and cayenne pepper, also works well with duck and goose.
A food dehydrator makes it easy to make salmon jerky at home. It’s a tasty and healthy snack. But it’s important to know how long to dry out salmon jerky so that it has the right texture—dry and chewy but not crunchy. Let’s look at how to dehydrate salmon and how long it should take so you can make tasty homemade salmon jerky!
An Overview of Dehydrating Salmon Jerky
The basic process of making salmon jerky involves slicing raw salmon fillets into long thin strips seasoning them with spices and flavors like soy sauce or brown sugar, and then dehydrating the strips to remove moisture.
The dehydration process dries out the salmon, but it keeps the healthy omega-3 fatty acids that are found in salmon. The end result is a shelf-stable, protein-packed snack that satisfies cravings.
Factors that Affect Dehydration Time
Several key factors impact the dehydration time needed for salmon jerky. including
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Thickness of the slices: Cuts that are about 1/4 inch thick will dry out faster than cuts that are thicker.
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Ingredients used – Salt, sugar, and acidic marinades can prolong dehydration time.
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Appliance used – A food dehydrator with adjustable temperature and airflow will dehydrate faster than an oven.
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Fat content of salmon – Fattier cuts like belly or salmon skin left on will take longer to dehydrate
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Desired texture – Chewier jerky takes longer than brittle jerky.
Recommended Dehydration Time and Temperature
Most recipes call for dehydrating salmon jerky at around 145°F for 4 to 8 hours. However, checking doneness along the way is important for your preferred texture.
Here are some tips on timing:
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For an oven, it typically takes 6-8 hours at the lowest temperature, flipping halfway. Monitor closely to avoid over-drying.
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In a dehydrator, aim for 3-5 hours for thin 1/4 inch slices on higher fan settings around 145°F.
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Check salmon periodically after 3 hours. It should be dry to the touch but still pliable – not brittle.
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If any moist spots remain, continue dehydrating in 30-60 minute increments, checking frequently.
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When done, the jerky should bend without cracking. It will continue to dry out after removing from heat.
Step-by-Step Dehydration Process
Follow these steps for successfully dehydrated salmon jerky:
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Select your salmon. Go for sushi-grade wild salmon for the best results. Coho or sockeye salmon work great.
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Slice into long strips. Cut salmon against the grain into 1/4 inch thick strips, 4-6 inches long.
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Prepare marinade or dry rub. Choose your desired flavors like teriyaki, brown sugar, or Cajun seasoning. Refrigerate salmon strips in marinade for 1-2 hours.
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Blot dry. Remove salmon from marinade and pat dry with paper towels. Discard excess marinade.
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Arrange on dehydrator trays. Make sure slices are in a single layer without overlapping.
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Dehydrate for 3-5 hours. Rotate trays and check occasionally until jerky reaches desired consistency.
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Cool and store. Let jerky cool completely before storing in airtight bags or containers. It will keep for up to 2 weeks.
Handy Tips for Making Salmon Jerky
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Freeze salmon briefly for easier slicing.
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Cut away any bones, scales, or dark fatty areas.
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Limit salt in marinades to help drying.
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Apply nonstick spray or parchment paper to dehydrator trays.
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Consider mixing flavors like brown sugar and chili powder.
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Store in refrigerator or freezer for maximum freshness.
Delicious Flavor Ideas
Salmon jerky accepts many flavor additions both in marinades and dry spice rubs. Consider these tasty combinations:
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Teriyaki – Soy sauce, brown sugar, ginger, garlic
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Bourbon – Brown sugar, bourbon, cloves, pepper
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Jamaican Jerk – Jerk seasoning, lime juice, black pepper, allspice
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Maple Dijon – Maple syrup, Dijon mustard, dill
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Honey Sriracha – Honey, sriracha sauce, lime zest
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Lemon Pepper – Lemon juice, cracked black pepper, oregano
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Southwest – Chili powder, cumin, paprika, cayenne, oregano
Health Benefits of Salmon Jerky
Salmon jerky offers impressive nutritional value in a convenient snack form. Here are some of its top health perks:
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High in protein to curb hunger and help build muscle.
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Full of anti-inflammatory omega-3 fatty acids like DHA and EPA.
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Provides electrolytes like potassium, sodium, magnesium, and phosphorus.
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Contains important B-vitamins like niacin, vitamin B12, and vitamin B6.
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Low in carbohydrates and sugars compared to other snacks.
Safety Tips for Homemade Jerky
To safely prepare homemade salmon jerky:
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Always use fresh, sushi-grade salmon. Don’t risk old, lower quality fish.
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Work cleanly and refrigerate all unused salmon.
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Use a food dehydrator or oven thermometer to monitor temperature.
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Make sure jerky is completely dried – no moist spots.
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Refrigerate for storage and consume within 2 weeks.
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Discard any jerky with an off smell, color, or slimy texture.
Enjoy the Snacking Satisfaction
With the right techniques, making salmon jerky at home is simple and rewarding. Adjust the dehydration time as needed until your jerky reaches the perfect leathery yet tender consistency. Then kick back and enjoy this nutritious snack any time your cravings strike! Experiment with fun new flavors and share the homemade jerky love with friends.
1 Zone / 16 Tray / 28 sq. ft Tray Area
ServesMakes 1/2 pound jerky
- 1.
- 1/4 cup maple syrup
- 4 slices dehydrated garlic, crushed
- 1/4 cup tamari (see Note on next page)
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1/2 teaspoon cayenne pepper
IngredientsmacrosInstructions
- Freeze the fillets for a while, then use a very sharp knife or meat slicer to cut them across into 1/4- to 1/2-inch-thick slices or strips. Cut the salmon into pieces that are as even as possible so that they dry evenly. Place the strips in a large ziptop plastic freezer bag.
- Mix the rest of the ingredients in a small bowl with a whisk, then carefully pour them over the strips in the bag. Squish everything together to coat it, then seal the bag and put it in the fridge for 3 to 6 hours (no longer, or the salmon could get mushy). About halfway through the time, turn and squish the bag again to make sure the marinade covers everything evenly.
- Rinse the strips with water and arrange them in a single layer on dehydrator trays. Dehydrate at 160°F for about 6 hours. When done, the jerky should bend but not snap.
- Put the jerky on baking sheets in a single layer after taking it out of the dehydrator. Then, put the sheets in an oven that has been heated to 275°F for 15 minutes. Let the jerky cool down all the way before putting it in a container that won’t let air in.
- For this recipe, you should use tamari instead of soy sauce. Soy sauce could make the jerky too salty and drown out the maple flavor. If you can’t find tamari, use low-sodium soy sauce instead and leave out the salt.
Homemade Salmon Jerky – Perfect Snack To Accompany Some Beers
FAQ
How long does it take to dehydrate salmon?
Is homemade salmon jerky shelf stable?
Is salmon jerky healthy?
How long do you cook salmon jerky in a dehydrator?
If using a dehydrator, cook the salmon for 3 to 6 hours. No need to rotate the screens in a dehydrator. Start checking the salmon for doneness at the 3.5 hour mark. Let it cook for blocks of 15 minutes until done. When we make the salmon jerky in our dehydrator it takes around 4 hours. The salmon should bend and eventually break, but not snap off.
How long does salmon jerky take to cook?
To reduce cooking time (to ~6-7 hours), raise the oven temperature to 200°F. Monitor how the salmon is drying because the jerky will become crispier/harder this way. Some oil may appear on the parchment paper during the dehydrating process. You can leave it there or remove the jerky and drain it off.
How do you dry salmon jerky?
Place salmon strips on racks with enough space between them so they aren’t touching each other so air can circulate. Sprinkle with cayenne pepper to taste, if using. Dry to the desired doneness according to the dehydrator manufacturer’s recommendations. The salmon jerky may also be dried in the oven on its lowest setting or in a smoker.
How do you dehydrate salmon strips in a dehydrator?
Strain the salmon strips in a colander and pat dry with paper towels to remove any excess marinade. Lay the strips on dehydrator trays or a cooling rack if drying with your oven. Make sure none of the pieces are touching and there is amble room in between for air to circulate. I used my Excalibur Dehydrator when making this recipe.
How do you cook jerky in a dehydrator?
Let the marinade drip off the fish. Lay the strips on the wire racks or mesh trays of the dehydrator. Make sure not to overlap the fish. Place in the oven or dehydrator and cook for 3 to 6 hours. Switching the racks top to bottom and front to back at the 2 hour mark if using an oven. Start checking the jerky at the 3 hour mark.
How long does jerky take to dry?
Place strips on a dehydrator tray or oven cooling rack on top of a oven pan to catch any drippings. Dry at 150F if using a dehydrator or as low as your oven will go if using an oven. Jerky will be done when it is completely dry and to your texture liking. It took me 9 hours to dry this jerky in my Excalibur Dehydrator.