Ingredients
"1 cup salt (NOT iodized )",
"2 1/2 cups light brown sugar",
"1/4 cup soy sauce",
"1 gallon water",
"Salmon fillets (skin removed)",
"Cooking spray",
"Cayenne pepper (optional)"
Instructions
Place salt, brown sugar, soy sauce , and water into a large pot. Bring to a boil, stirring until the sugar dissolves. Remove the pot from heat and let cool to room temperature.
Slice the salmon into 1/4- to 1/2-inch long strips. Place the salmon strips in the cooled brine. Cover and refrigerate to marinate, 8 to 10 hours.
Remove the salmon from the brine (discard the brine). Rinse the salmon with clean water and let it drain. Pat dry with paper towels.
Spray dehydrator racks with cooking spray. 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. The drying time could take 8 hours or more, depending on the method and how dry you like the jerky. Store in an airtight container.
Prep: PT20M
Cook: PT480M
Total: PT500M
Serves: 4
