Salmon Jerky

Timing in brief:

1. Semi-freeze for easy slicing – 45 mins
2. Marinate – 12 hours
3. Salting and dry – 2 hours
4. Cooking – 4 1/2 hours – don’ panic this is only at 60 degrees!

Method:

• Put the fish in the freezer for around 45 mins or until firm.  This makes slicing much easier.
• Slice into 5-7 mm slices lengthways down the side of the filet – leave the skin on.
• Combine soy sauce, lemon juice, maple syrup, paprika or liquid smoke, pepper sauce and ground pepper in a bowl and add the fish.
• Put fish and marinade in a sealed bag and refrigerate for at least 12 hours.
• Pat fish dry and discard the marinade.  Place on a wire rack over a baking tray and salt both sides of the fish.  See the photo here – that was too much salt, use about half that!  Place in fridge for a couple of hours – no more.
• Heat oven to 75 degrees.
• Scrape off all excess salt.  Place in the oven on a wire rack over a clean tray for 1 hour then reduce temperature to 60 degrees for a further 3 1/2 hours.  Turn each hour.
• The salmon jerky should be dried and a chewy on the outside.  You can leave it for longer if you feel it needs it.

Now pour a large glass of rosé, sit outside  and pretend you’re on holiday.

Cheers!