The Double “S” Salmon Jerky


1 cut fresh salmon
4 tablespoons salt
1/3 cup soy sauce
½ gallon water
3 cups sugar
2 tablespoons brown sugar
1 teaspoon pepper
½ teaspoon crushed red pepper


First, prepare the salmon by cutting the meat lengthwise into strips about a ½ inch in thickness. Mix the other ingredients to form the brine. Soak the fish in this brine overnight in the refrigerator. Smoking works best with salmon, so if you have access to a smoker or smokehouse, smoke the strips for 6 to 8 hours. If you are using a conventional oven or food dehydrator, prepare at 160 degrees Fahrenheit for 6 to 8 hours, decreasing the heat by 20 degrees gradually over the final two hours.

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