Dehydrated Salmon Jerky-Style

Place the salmon fillet in the freezer for 1 hour until slightly frozen. Then cut along the grain into 5 mm thick, even strips using a sharp knife. Remove any remaining bones with tweezers.

Whisk together soy sauce, maple syrup, Worcestershire sauce, garlic powder, paprika powder, black pepper and cayenne pepper in a bowl until a homogeneous marinade forms.

Place the salmon strips in a resealable bag or flat dish, add the marinade and mix everything well. Marinate covered for at least 4 hours or overnight in the refrigerator. Turn occasionally.

Remove the salmon strips from the marinade, pat dry with kitchen paper and arrange on the dehydrator racks with some space between them. Preheat the dehydrator to 70 degrees Celsius.

Dehydrate the salmon at 70 degrees Celsius for 8 to 10 hours. After half the time, swap the racks and turn the strips for even drying. The jerky is done when it is pliable but no longer sticky and shows slight cracks when bent.

Let the finished salmon jerky cool completely on a rack. Then fill into airtight containers or vacuum bags. It keeps at room temperature for 1 to 2 weeks, vacuum sealed in the refrigerator for up to 4 weeks.