Homemade Salmon Jerky自制三文鱼脯
A great side dish or snack with simple ingredients and preparation. Packed with nutrition too.
Equipment
- baking pan
Ingredients
- 1.5 lbs salmon
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 1/3 cup sugar
- 1 tbsp chili powder (optional)
Instructions
- Remove salmon skin (fillet), and cut the fillet into 2-3"x1" chunks
- Add sugar, rice wine, and soy sauce to a container. Stir to disolve the sugar
- Add the salmon chunks to the mixed sauce. Make sure all chunks are soaked.
- Cover the container, and put it in refrigerator overnight.
- Cover the baking pan with aluminum foil, and place all the marinated salmon chunks on the baking pan.
- Set the oven at 170F, and put the baking ban into oven.
- After 3 hours take out the pan, flip all the chunks, and put the pan back into the oven.
- Bake for another 2-3 hours. Take out the pan, and put it at room temperature for a few hours.
- Put the salmon jerky into a zipbag or sealed container. Store the salmon jerky in your refrigerator.
Video
Notes
-I used wild caught Sockeye salmon, which is less expensive than King and Coho salmon. Farm-raised salmon are more oily and softer.
-This is more of an Asian style. No smoked flavor is added.
-150F (65C) is preferred. Unfortunately, the lowest temperature setting my oven can do is 170F.
-Adjust the sugar and soy sauce amounts to your preferred flavor.