Salmon Jerky

bionicgal   posted 04-09-98 
    Salmon Jerky 

  2 lbs boned and skinned fish, partially frozen 
  1/2 cp soy sauce 
  2 Tblsp sugar 
  1/2 tsp minced fresh ginger 
  1/4 tsp freshly ground pepper 

  Slice fish with or across the grain into 1/4" thick strips. 

 In a 10 to 12 Inch pan, combine soy sauce, sugar, and ginger. Bring to a
 boil over high heat; remove from heat. Add fish strips, mix thoroughly, 
 and set aside; let stand 5 min for lightly seasoned jerky, 15 min for more 
 stringly seasoned jerky. Lift strips from marinade and arrange close together
 but not overlapping on wire racks set in rimmed shallow pans or 
 dehydrator racks (line pans with foil, if you like). Sprinkle both sides 
 with pepper. 

 Dry fish in a 150 degree oven or dehyrator until strips become leathery 
 and feel firm and dry, 5 to 6 hours (in an oven, you'll need to rotate  
 pans each hour for even drying; cool. Remove from racks and store in 
 airtight containers. Makes about 12 ounces 

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