Dehydrating Salmon

[Munchkin]

Hey guys this is the first time im trying to make candy salmon using my dehydrator. Its an old american harvest machine and reaches a temp of around 110 to 112F max. Ive made beef jerky using this machine, I then throw the jerky in the oven for 10-15 mins at somewhere around 275F after dehydration.

This salmon has been freshly caught a couple days ago, I used 2 cups of brown sugar, 1/2 cup pickling salt, and a Tbsp of pepper as a dry rub for 12 hours. I then washed the salmon under cold water, cut into 1" strips and threw it in the dehydrator. Im going to leave it on for 8-10 hrs while im at work and hopefully its all done when I get back in.

My question, is it also recommended to raise the salmon temp to 160f before eating and storing? Or is the salt cure "good enough" for keeping the bad stuff out? Ive always been alittle confused on this topic and would like to avoid using the oven if possible to avoid overcooking. thanks for any advice!

 

[Munchkin]

Correction on the Temp of my dehydrator. I just took a reading and using only two of the plastic disks and top im getting 123F.

 

[rgauthier20420]

Munchkin, I don't have the experience to answer your questions, but I would suggest posting the question also on this forum (http://wedlinydomowe.pl/en/). It's basically the HBT of the sausage world

 

[Munchkin]

thanks for the response. Ill defiantly set up an account there, cheers!

 

[Subsailor]

Salmon Jerky

Method 1: Squaw Candy
1lb brown sugar
6tbsp Coarse ground black pepper
2tbsp Garlic powder
2tbsp Onion powder
1/8C (+/-) Kosher or Sea salt
2tbsp of cayenne pepper (optional)
Mix all ingredients together well.
Skin and cut fish into ¼” to 3/8” strips. Cover liberally with dry mix and let soak for 5-6 hrs. Turn fish and let sit for another 5-6 hrs. Lightly rinse fish in cold water and let air dry for 24 hrs. or so. Smoke in smoker for 3-5 hours depending on consistency you like.

Tips:
Pull the pin bones out with a pair of pliers before smoking (makes a truly boneless snack)
Spray smoker grills with non-stick spray

Method 2: KISS principle.
Salmon Fillets, (skinned and pin bones removed)
and
3 parts packed brown sugar to 1 part salt... that's it.

Mix it up large bowl and drop a piece of salmon in, flesh side down, coating all the exposed meat. Pick it up out of the bowl and whatever sticks STICKS.... that's the perfect amount of "dry rub" to apply. DO NOT RUB. Throw the coated piece into a large plastic jar or pail.

Repeat with every single piece of fish, remembering to mix the rub each time before dropping in the next piece to get an even coating. Remember, whatever sticks is the perfect amount. When the jar is full of fish, seal it with the lid and give the contents a good tumbling. Turn the jar on its side and give it a quarter turn or so every 2-3 hours. Do this for 12 to 14 hours.
After the time is up, remove the fillets and rinse away excess brine and slime, pat fish dry.
Arrange on racks, apply freshly ground pepper and let pellicle form.
Smoke to desired level of dryness. Remember Fruit woods are best, then nut woods, then alder

Method 3: No Smoke Needed
1lb side of salmon, skin and pin bones removed
2tbsp Molasses or real Maple Syrup, some folks use Honey – experiment to taste.
2tsp freshly ground black pepper
1tsp liquid smoke
½C Soy Sauce or Salt water (4tbsp Kosher or Sea Salt dissolved in water)

Instructions
1. Place salmon filets in freezer for 30 minutes (this makes them easier to slice).
2. Meanwhile, mix molasses, pepper, soy sauce and liquid smoke together in a small bowl. Set aside.
3. Remove salmon from the freezer and slice the salmon in ¼” thick slices length-wise. Then, slice the lengths in 3-4” long pieces, depending on the size of your filet.
4. Place the salmon in a one-gallon zipper bag and pour marinade over salmon. Seal bag and refrigerate 3-4 hours.
5. Strain salmon well in colander. Pat salmon dry with paper towels. Lay salmon slices on dehydrator trays in rows, making sure pieces are not touching.
6. Place trays in dehydrator at 145F for 3-4 hours (time will vary depending on your dehydrator; see manufacturer’s instructions). Salmon jerky is done when salmon is dry and chewy, but not crunchy.

Note: If you don’t have a dehydrator, not to worry. Pre heat your oven to 120F to 140F. Thread one end of the salmon strips onto some skewers (we use wood skewers soaked water, beer, whisky, or fruit juice) and dangle the strips though the oven rack. Once all the strips are hung, prop the oven door open an inch or two, to allow the moisture to escape. Dry to your preferred consistency and store in an airtight container (that’s funny because that assumes it will last long enough to be stored!).

 

[Temptd2]

We make salmon jerky a couple times a year. After much experimenting, this is the recipe we prefer. I have an Excaliber dehydrator and do this at about 125 to 130*. You can just do it a bit longer if your dehydrator doesn't get to those temps.

Salmon Jerky

1 cup soy sauce
2 tablespoons mirin
2 tablespoons rice vinegar
2 tablespoons liquid smoke
1 teaspoon garlic powder
1/2 teaspoon onion powder
Juice of 1/2 a lime
1 teaspoon red pepper flakes
1 teaspoon freshly-grated ginger
3 tablespoons agave syrup or honey or 6 tablespoons brown sugar

Mix all together.

Cut about 3 pounds skinless/deboned salmon filets into 1/8" to 1/4" wide strips, lengthwise of the filet, and into manageable lengths - I do about 3" lengths. Toss all strips in the marinade, and marinate 1-2 hours in the fridge.

Place strips on drying trays and dehydrate til done to your liking, rearranging trays every 2 hours if needed. I turned the strips over at one point also, and blotted up any fat that accumulated on the tops of the strips.

 

[Munchkin]

We make salmon jerky a couple times a year. After much experimenting, this is the recipe we prefer. I have an Excaliber dehydrator and do this at about 125 to 130*. You can just do it a bit longer if your dehydrator doesn't get to those temps.

Salmon Jerky

1 cup soy sauce
2 tablespoons mirin
2 tablespoons rice vinegar
2 tablespoons liquid smoke
1 teaspoon garlic powder
1/2 teaspoon onion powder
Juice of 1/2 a lime
1 teaspoon red pepper flakes
1 teaspoon freshly-grated ginger
3 tablespoons agave syrup or honey or 6 tablespoons brown sugar

Mix all together.

Cut about 3 pounds skinless/deboned salmon filets into 1/8" to 1/4" wide strips, lengthwise of the filet, and into manageable lengths - I do about 3" lengths. Toss all strips in the marinade, and marinate 1-2 hours in the fridge.

Place strips on drying trays and dehydrate til done to your liking, rearranging trays every 2 hours if needed. I turned the strips over at one point also, and blotted up any fat that accumulated on the tops of the strips.

Thanks for the recipes! So just to clarify, Once the meat is salted and cured, I no longer have to bring it up to 140-160F? I can dehydrate at a lower temp like 120F and call it good, done, and foodsafe? So essentially im killing any unwanted baddies using the salt cure?

 

[Temptd2]

Yes, BUT - after it's dehydrated I store it in the fridge or freezer.

I had some beef jerky get moldy when it wasn't stored in the fridge or freezer.

Now, if you dehydrated ALL the liquid out of it til it was bone dry - you might be OK at room temps. I just don't like my stuff QUITE that dry and won't take another chance at spoiling my hard work.

 

[Munchkin]

no kidding what a shame. This weekend im going to try the same recipe i had in the original post only with Halibut

 

[rgauthier20420]

Keep us posted with pics!

 

[Subsailor]

After drying/smoking, we vacuum pack our fish and meats into serving size packs. We keep a few out and the rest go into one of the freezers. After opening a pack, if there are any pieces remaining, we refrigerate it for the couple of days it might last. An unopened pack has lasted over a month with no problems outside of the freezer or refrigerator. That's good enough for us for a 7 - 10 day hunting or fishing trip.