Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 483 kcal | 137 kcal |
| Protein | 43.8 g | 12.4 g |
| Fat | 29.9 g | 8.5 g |
| saturated | 7.8 g | 2.2 g |
| Carbohydrate | 4.6 g | 1.3 g |
| sugars | 1.4 g | 0.4 g |
| Fibre | 2.3 g | 0.7 g |
| Sodium | 937 mg | 266 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
Instructions
- Freeze salmon for 30 minutes until slightly firm to make it easy to cut equally.
- Cut salmon into pieces about 6 mm with a sharp knife. Scrape salmon skin with knife to peel off flesh. Do this until salmon flesh is completely removed.
- Mix all brine ingredients together in a glass bowl. Add the salmon pieces and cover; set aside inside fridge to settle for 12 hours.
- Remove refrigerated salmon from fridge. Spread bleach free paper towels about 3 layers on the counter. Gently remove salmon pieces from the brine and set on the paper towels to soak up liquid.
- Place salmon pieces on a dehydrator tray and dehydrate at 63 °C for 4 hours or until it turns into a dark reddish brown colour or dry and chewy. It should be flexible and not snap when bent.
- Store chewy salmon jerky in ball jars for several months.
