Homemade Salmon Jerky - Perfect Snack To Accompany Some Beers

Ingredients

• 500 g Salmon Tail Fillet (skin removed, sliced 7‑8 mm thick)
• 50 g Maple Syrup (pure maple syrup)
• 50 g Soy Sauce (regular or low‑sodium)
• 1 tablespoon Mirin (Japanese sweet rice wine)
• 1 dash Worcestershire Sauce (about 1 tsp)
• 1 teaspoon Sriracha (or any hot chili sauce)
• 1 teaspoon Mustard (dry mustard powder or prepared mustard)
• 1 teaspoon Meat Paste (e.g., miso paste)
• 1 teaspoon Fresh Ginger (crushed or grated)
• 0.5 teaspoon Garlic Powder
• 1 teaspoon White Sesame Seeds
• 1 teaspoon Black Sesame Seeds
• 0.5 teaspoon Cracked Black Pepper
• 1 tablespoon Lime Juice (freshly squeezed)
• 1 sheet Plastic Wrap (for covering bowl during marination)

Instructions

1. Prepare the Salmon

   Make a small nick at the tail end, slide the knife under the skin and pull it away, then slice the skin‑free tail into 7‑8 mm thick pieces against the grain.

   Time: PT10M

2. Make the Marinade

   In a mixing bowl combine 50 g maple syrup, 50 g soy sauce, 1 Tbsp mirin, a dash of Worcestershire sauce, 1 tsp sriracha, 1 tsp mustard, 1 tsp miso (meat paste), crushed ginger, garlic powder, white and black sesame seeds, cracked black pepper, and lime juice. Whisk until smooth.

   Time: PT5M

3. Marinate the Salmon

   Place the salmon slices in the bowl, toss to coat thoroughly, then cover with plastic wrap and refrigerate for 24 hours to cure.

   Time: PT5M

4. Arrange on Rack

   Pre‑heat the oven to its lowest setting (about 50 °C). Line a baking tray with parchment, set a cooling rack on top, and lay the marinated salmon pieces in a single layer, spacing them apart. Brush lightly with any remaining marinade.

   Time: PT5M

   Temperature: 50°C

5. First Dry‑Bake

   Place the tray in the oven with the door ajar (use a wooden spoon to keep it slightly open) and dry for 1 hour 30 minutes.

   Time: PT1H30M

   Temperature: 50°C

6. Flip and Continue Drying

   Turn each piece over, brush again with any leftover glaze, and return to the oven for another 1 hour 45 minutes, or until the jerky is leathery but still pliable.

   Time: PT1H45M

   Temperature: 50°C

7. Cool and Store

   Remove the jerky, let it cool completely on the rack, then transfer to an airtight container. Store in the refrigerator for up to 1 week or freeze for up to 2 months.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

20 g

Carbohydrates

5 g

Fat

6 g

Fiber

0 g