Slice salmon fillets into 4 equal sections,
nd cool marinade.
Cut salmon into strips, with or without
Cut salmon in 1/4' thick strips. Do while partly frozen. Mix the following as a marinade. Soy sauce, brown sugar, ginger, pepper, liquid smoke. Boil marinade, let cool. Marinate salmon for 15 minute to 1 hour. Lay strips on racks. Dry in 150* oven for 5-6 hours or until dry and leathery to the touch. Store in air tight jars. If you need to you can use 1/4 dried ginger in place of fresh. You can also use teriyaki and worcestershire flavors for some great variations.
dd the clam juice, smoked salmon, tomatoes (break up tomatoes while
Heat coconut oil in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add green beans and saute until nearly tender, about 3 minutes. Pour in stock and bring to a boil. Add salmon, curry powder, and garlic powder. Add coconut cream, reduce heat, and simmer until salmon flesh flakes easily with a fork, 3 to 5 minutes. Season with salt and pepper; garnish with basil.
Brush remaining olive oil onto salmon; sprinkle salt and dill over
Slice turkey across the grain in 1 inch strips, about 1/4 inch thick.
(Meat will cut easier if partially frozen.)
Take all your fixins' and mix'em up.
Pour'em over the turkey slices.
Make sure all your turkey gets a fair amount on it.
Place turkey on trays in single layer in dehydrator and dry overnight.
When the rooster crows, your turkey will be jerky.
Cut the meat to the thickness desired (I prefer just under 1/4 inch. Saturate the meat for at least 2 - 24 hours in the marinade and place it on your dehydrator. After about 3-4 hours rotate the beef jerky. When the meat bends like a willow tree it is probably about ready. (Usually 6-8 hours in a dehydrator).
Cut venison into 1/2 x 1/4 x 3-inch slivers.
Mix smoke and soy sauce in bowl.
Add deer meat and soak in refrigerator over night 8-12 hours.
Drain excess liquid in the morning.
Separate slivers and lay on dehydrator trays.
Dehydrate on medium high setting approximately 6-8 hours or more until very leathery and dry but not brittle.
Store in air tight containers or zip lock bags.
Keep in cool and dry place.
Mix the nesco jerky works packets, sugar, paprika, honey,
he deer strips in the dehydrator (don't overlap the strips
Freeze beef to make it easier to slice, about 20 minutes. Slice beef against the grain into strips about 1/4-inch thick.
Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne, and pepper together in a large bowl. Add beef strips. Cover and marinate in the refrigerator, mixing at least twice, 18 to 24 hours.
Arrange beef strips on dehydrator trays. Dehydrate at 160 degrees F (70 degrees C) until dried, about 8 hours.
Mix together the water, salt, sugar and syrup.
Stir until all ingredients are dissolved.
Add Fish and brine for 24 hours.
Remove fish and smoke anywhere from 8 hours to 1 1/2 days, depending on your smoker.
Use the 3/4 cup honey mixed with the 1/4 cup water for basting.
Don't over smoke or you're going to have jerky!
Apple and Cherry woods are great for this recipe.
Works well with venison also.
Mix all ingredients together.
Marinate the meat for 4 to 6 hours or overnight in covered dish in refrigerator.
Then drain. Place on dehydrator to dry for 8 hours.
go through the whole recipe here, but you can use
Skin and slice the salmon across the grain into 1/4\" slices. Put in a zip lock bag.
Add the salt, liquid smoke and enough syrup to submerge the fish.
Mix by massaging the bag until the salt dissolves.
Marinade 12 to 24 hours. Massaging occationally to get uniform coverage.
Place salmon in dehydrator, run at 140F for about 3 hours.
br>To Assemble
Brush salmon filet with olive oil and
tockpot add boiling water and jerky.
Let set 15 minutes
Smoke the salmon steaks over medium heat, using
Refrigerate until needed.
For salmon:.
In a small bowl