Salmon Jerky in a Weston Dehydrator

Ingredients

• 2 lbs salmon
• 1 orange
• 1 cup soy sauce
• 1 cup brown sugar
• 1/4 cup cracked black pepper 
• 1/4 cup mesquite flavored liquid smoke
• 3 tablespoons Mesquite Smoked Sea Salt
• 3 tablespoons coarse ground black pepper

Directions

A sweet, smoky jerky sprinkled with coarse black pepper & smoked sea salt and dried in our Weston Dehydrator.

1. Use the Weston Game Processing Set to remove the skin from the salmon and cut it into jerky strips.
2. Place the salmon into a Weston Vacuum bag or a canister. Zest the orange, cover the zest, and refrigerate it for later.
3. Next, use the kit to juice the orange, then combine the juice, soy sauce, brown sugar, black pepper, and liquid smoke in the Kitchen Kit and mix.
4. Pour the marinade over the salmon, cover, and use a  Weston Vacuum Sealer to seal the bag or canister. Refrigerate 12-24 hours. 
5. Preheat your Weston Dehydrator to 155 degrees F. Remove the salmon from the bag/canister and pat dry.
6. Lay the salmon onto the dehydrator trays and sprinkle with the orange zest, smoked sea salt, and coarse black pepper.
7. Dehydrate for 5 hours.