From Bear To Moose To Ducks To Fish, We Eat A Lot Of It. With Just A Few Ingredients And Some Time, Just About Any Protein Source Can be turned into jerky which is not only a tasty snack but a great way to preserve your catch. Salmon jerky is no exception.
Different from traditionally smoked salmon in that it is a bit dryer with a chewy texture, salmon jerky has many applications. Eaten as is, crumbled over a salad, tossed in a chowder or stirred into pasta, this highly flavorful fish adds a wow-factor to many dishes. Salmon jerky can be made in the smoker, oven or food dehydrator. The trick is keeping the heat low (under 160º) so the thinly sliced strips of fish dry slowly and don’t “cook.”
Check out this tasty salmon jerky recipe from Becharof Lodge: http://becharof.com/salmon-jerky/