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-=> Carol Shenkenberger wrote to Dave Drum <=-
CS> Ah we make jerky still but an odd sort that suits *us*. It`s often
CS> done with a nice fatty beef pot roast. Marindes vary but often soy
CS> sauce, wostersire, black pepper form the base. This is snagged hot and
CS> only partly dehydrated off the old ronco dehydrator with the classic
CS> stacked trays. Yeah, it still works!
Gotta suit yourself with your food - otherwise what`s the point. I`ve
made "real" jerky only once. It was as part of a historical re-enactment
group. And was done over a campfire. The meat was pulled (jerked) from
the roasting leg of the dead beef animal.
Chewy and not all that tasty. I`ve stuxk with store-bought since.
My dehydrator isn`t a Ronco - but it still works. I dry mostly chilies
and tomatoes with it.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Spicy Salmon Jerky
Categories: Seafood, Marinades, Chilies, Preserving
Yield: 12 Servings
3 lb Salmon fillet; skinned
1 c Soy sauce
2 tb Molasses
2 tb White sugar
2 tb Worcestershire sauce
2 tb Lemon juice
1 1/2 tb Ground black pepper
2 ts Liquid smoke flavouring
1 ts Hot sauce; more to taste
Slice salmon fillets into 4 equal sections, width-wise.
Rotate each section 90┬░ and slice lengthwise, about 1/4"
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.
By: Sheree North
RECIPE FROM:
https://www.allrecipes.com
Uncle Dirty Dave`s Archives
MMMMM
... "Consistency is the last refuge of the unimaginative" -- Oscar Wilde
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