In one of my recent posts from [amazon_link id=”0967089735″ target=”_blank” container=”” container_class=”” ]Nourishing Traditions[/amazon_link] I talked about the chapter on finger foods and mentioned my desire to make salmon jerky. I finally got around to it and I’m so glad I did! I didn’t follow the recipe in [amazon_link id=”0967089735″ target=”_blank” container=”” container_class=”” ]Nourishing Traditions[/amazon_link], but instead just put a few spices (I can’t remember what I put on it… sorry I know that is NOT helpful!) on it, sliced it about ¼ inch pieces and then [amazon_link id=”B001P2FUZC” target=”_blank” container=”” container_class=”” ]dehydrated[/amazon_link] it!
It tastes fantastic! The kids love it and Brian will eat it for snacks too. I love the fact that they will get their fish oil in their snack AND it is actually substantial and will give them energy that lasts. They would never just eat a fillet of fish for a snack… but dried is a horse of a different color!
The texture is firm, but not too chewy and there really isn’t a fishy odor to it. Maybe slightly, but definitely not overpowering. I’m very sensitive to the fishy smell and can’t stomach something that has a strong odor. This, however, wasn’t like that in the least… however… I will say it wasn’t the most delightful smell while it was drying. In fact, as it was drying I was afraid I wasn’t going to like it just based on the smell!
Anyway… the following recipe is verbatim from [amazon_link id=”0967089735″ target=”_blank” container=”” container_class=”” ]Nourishing Traditions[/amazon_link] (page 525). As I said previously I didn’t follow this recipe, however this is almost exactly what I did when I made beef jerky years ago. That tasted great and the soy sauce and ginger gave it an excellent flavor. I’m definitely going to try this for the next batch of salmon jerky. Just wanted to include this recipe since I didn’t really have one and this is one that does attract my attention as well!
1½ pounds fresh salmon, skin removed
½ cup naturally fermented soy sauce
1 teaspoon freshly grated ginger
3 cloves garlic, peeled and crushed
1 teaspoon raw honey or pinch of stevia powder
Mix soy sauce with ginger, garlic and honey or stevia powder. Cut salmon into strips, about ⅜ inches by 4 inches. Dip into soy sauce mixture and place on a rack, set over a cookie sheet. Place in a 150-degree oven for about 24 hours or until dehydrated, or dry in a dehydrator. Store in an airtight container in the refrigerator.
Next up will be beef jerky! I’ve done it before, but it’s been a long time! So stay tuned if you are interested! And if you give the salmon jerky a try, PLEASE let me know how it goes!
And in the words of my three year old, “Mmmm! Dis fish is good! Saint to (Thank you) making it for me, Mama. I can have more?!”