Ingredients
- For Brine:
- 1/2 cup raw apple cider vinegar
- 1 tablespoon organic lemon juice
- 2 tablespoons coconut aminos
- 1 tablespoon paprika
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons sea salt
- 14 ounces wild salmon (partly frozen)
Instructions
- Freeze salmon for 30 minutes until slightly firm to make it easy to cut equally.
- Cut salmon into pieces about 1/46 mm with a sharp knife. Scrape salmon skin with knife to peel off flesh. Do this until salmon flesh is completely removed.
- Mix all brine ingredients together in a glass bowl. Add the salmon pieces and cover; set aside inside fridge to settle for 12 hours.
- Remove refrigerated salmon from fridge. Spread bleach free paper towels about 3 layers on the counter. Gently remove salmon pieces from the brine and set on the paper towels to soak up liquid.
- Place salmon pieces on a dehydrator tray and dehydrate at 63°C for 3 to 4 hours or until it turns into a dark reddish brown color or dry and chewy. It should be flexible and not snap when bent.
- Store chewy salmon jerky in ball jars for several months.
