Salmon Jerky

• ½ cup tamari soy sauce

• 1 tablespoon fresh ginger (optional)

• ¼ teaspoon hot sauce (optional)

• Alternatively teriyaki sauce, or a mix of soy and teriyaki can be used in place of the soy.

• 1 pound raw boneless skinless salmon fillets

Mix together soy sauce, ½ cup water, ginger, and hot sauce, or use/make teriyaki sauce.

Wash and drain 1 pound uncooked skinless boneless salmon fillets

Slice fish as thin as possible, in strips as long as possible.

Marinate fish in sauce for at least 15 minutes (or as long as over night).

Dehydrate at 145 degrees, turning slices over at least once, for at least four hours, until dry (should have no moisture, but can still be soft and flexible if thin enough. Ideally texture is not hard/crumbly, but over-drying won't hurt flavor much and is safe).

Vacuum seal if possible. Can be stored in a cool dry place for weeks, in the fridge for 2 months (make sure they are in a sealed container that won't let moisture from the fridge seep in), or in the freezer for 6.

months.