Spicy Salmon Jerky Recipe

Slice salmon fillets into 4 equal sections width-wise. Rotate each section 90 degrees and slice lengthwise about 1/4-inch thick. Remove pin bones with needle-nose pliers. Don't slice bony sections near the center of the fillet.

Stir soy sauce molasses sugar Worcestershire sauce lemon juice black pepper liquid smoke and hot sauce together in a glass or plastic bowl until marinade is well-mixed. Place salmon in the marinade ensuring every strip is covered. Cover bowl and refrigerate for 4 hours.

Remove salmon from bowl and drain liquid using a colander. Pat the salmon dry using paper towels.

Place each salmon strip in a dehydrator and run the dehydrator according to manufacturer's instructions until desired doneness is reached about 6 hours. Check every few hours for doneness.