Love salmon? Well then you are going to LOVE this salmon jerky! This recipe has a light fish flavor with a nice smokey and salty finish. Just perfect!
Discover the best Wild Bills Beef Jerky recipe, perfect for snacking. Make your own delicious jerky at home.
With just a few simple ingredients you can make your own flavoursome lamb jerky at home.
This salmon jerky recipe is perfect for those looking for an unusual, delicious snack.
Elk meat makes for a leaner, more tender–and always organic!–trail snack.
Use the leanest cut of beef available. We prefer eye round or top/bottom round and grind ourselves using a food processor after trimming out excess fat and silver skin. Pre-ground beef would work, just make sure it's extra lean. You would still process it and it'all go faster. You will need a food dehydrator and dehydrator sheets. If you don't have a dehydrator you can try using the oven at the lowest setting, but we have not tested that method. Your final yield is about 2/3rd the weight of your original beef so scale this recipe to your desired quantity.
Homemade spicy salmon jerky is easy to make using marinated salmon that is put in the food dehydrator and is great for snacks and hiking.
My wife loves Vietnamese style beef jerky and buys some every time we go to get some pho at our favorite local pho spot. The main ingredient that is undeniably present in this type of jerky is the turmeric powder. This is the dominant flavor which lets you know exactly what type of beef jerky you are eating.
Korean Beef Jerky is LIFE CHANGING! Super delicious and definitely worth the effort, great for people and dogs alike! Enjoy my love story about Yukpo :-)
More than a backpacking treat, this method of preserving protein is as old as time. Let’s look at its history around the world and some imaginative recipes.
This beef jerky recipe has a fantastic sweet cherry flavor with every bite! Use either fresh cherries or cherry pie filling, both ways turn out great.
Discover the best Wild Bills Beef Jerky recipe, perfect for snacking. Make your own delicious jerky at home.
Use beef or other lean and inexpensive meat: You will need to trim off all fat, so try to get fairly lean meat when you plan to turn it into jerky. Good options include round steak, flank steak, or loin from beef, However, beef is not the only meat option, turkey, goat, lamb, or whatever lean meat you have on hand can be substituted in. Don't use pork for this recipe.
These oyster mushrooms are soaked in sauce then dehydrated into a chewy and meaty jerky.
This Mexican Heat Beef Jerky is made with spicy Serrano peppers and red pepper flakes to light your lips on fire and satisfy that spice craving.
This salmon jerky recipe is perfect for those looking for an unusual, delicious snack.
My friend Deanna got a dehydrator for Christmas and was debating what to make first. I threw out the idea of making salmon jerky. I first had it at Pike Place Fish Market in Seattle and loved it! It's sweet and peppery with a chewy texture. Trust me, it's much better than it sounds. Some people call it salmon candy. I had a really hard time finding a recipe for salmon jerky though. There are tons of sites for making beef jerky--but salmon, not so much. I used a modified version of Alton Brown's recipe, but truthfully I'm not thrilled with the results. Here's what I did and what I'm going to change for next time. Salmon Jerky Recipe adapted slightly from here Ingredients: 1 1/4 pounds fresh salmon fillets, skin and bones removed 1/2 cup soy sauce 1 tablespoon molasses 1 tablespoon lemon juice 2 teaspoons ground black pepper 1 teaspoon liquid smoke (I left this out, but might add it back in next time) Directions: Place salmon fillets in freezer for 30 minutes (this makes them easier to slice) Mix soy sauce, molasses, lemon juice, pepper and liquid smoke together in a small bowl. Set aside. Remove salmon from the freezer and slice into 1/4 inch thick slices length-wise. Then, slice the lengths in 3-4 inch long pieces. Place salmon in a gallon-sized ziplock bag and pour marinade over salmon. Seal bag and refrigerate 3-4 hours. Strain salmon well in colander. Pat salmon dry with paper towels. Lay salmon slices on dehydrator tray in rows, making sure pieces are not touching. Place trays in dehydrator and cook until salmon is dry and chewy but not crunchy. The recipe I used said that it should only take 3-4 hours to cook. Ha! It took 13 hours! Salmon Jerky I'm not totally pleased with the final result. It tastes good, but I want it sweeter, more pepper flavored, and chewier. The salmon pieces were way too thick, so next time I'll slice them almost sashimi-thin. I'm going to add brown sugar to the marinade and more pepper and lemon juice. I'm also going to let the salmon marinade overnight. I'll let you know how it turns out! Update: Salmon Jerky Take 2
This Beyond Beef jerky is a salty, spicy, chewy, and vegan alternative to beef jerky. Perfect for hitting the trails or snacking on at home.
A fantastic fish jerky that can be made with any kind of fresh or salt water trout. It has a little kick and a lot of great fish flavor!
This spicy beef jerky recipe is a great one that has an amazing sweet flavor followed by a spicy zing at the end. Rave reviews were received when I passed this jerky around at home and work. Everyone loved it!
A Volcano of Heat
I grew up eating these beef jerky since my mom would make it for us a lot during the time when my…
Yep, get that side of guac.
Once upon a time ago, packing for a road trip without a jerky of some sort was unthinkable. So prevalent was the salty sweet snack on these adventures, I had an almost Pavlovian salivating for the stuff the minute we hit the open road. It was, in fact, pretty much the only time we indulged in a large package of the sodium bomb treat. But in more recent years I grew tired of the way I felt on such trips where a healthy meal is rarely achieved and any attempts at something raw and pure result in tasteless salads piled with fried croutons, cheese and tomatoes that make me want to cry. We've since worked hard to pack our own eats and better plan our destinations around places with promising provisions. That said, I still love a good jerky and had always wanted to make my own. A sucker for the salty AND sweet, otherwise known as a "complete" snack, I decided to try making a bulgogi version. I dusted it with ground sesame, salt, and a bit of kochukaru for heat, but that is optional. And now I'm itchin' to go somewhere...
Wunderbar würzig und mit einem Dörrautomaten einfach zubereitet: Beef Jerky. So macht ihr den Snack ganz locker selbst.
made in a dehydrator
Watch out, this Habanero Tabasco jerky is spicy! I love spicy jerky and this recipe just jumped to the top of my favorite recipe list. You NEED to try this jerky!
I never thought the day would come when I'd make my own sweet pork jerky, a favorite treat of mine growing up. Well, my friends, that day has come. And once again, it was SO MUCH EASIER than I thought it would be. Sweet pork jerky, made in thin sheets, is a popular snack food in Chinese culture. In Cantonese my parents called it "ju yok gon" (literally, "pig meat dried"). In Hokkien, it's known as "bak kwa." There's also a beef version, but I like pork better. And with pork, there are two variations, one made from slicing off solid blocks of meat, and one made from minced meat. I like them both, though the latter is easier to prepare at home, and is also easier on your teeth. The recipe calls for finely ground granulated sugar, which I grind up in a coffee bean grinder (but not for too long, or the heat will make the sugar melt!) that I reserve for such use. You can also use Baker's Sugar if you have that lying around or don't mind buying it. This ultra-fine sugar dissolves easily. One thing I've found with homemade pork jerky is that once I've stored it in the fridge (which I have to do, because I can't and shouldn't eat an entire batch in one go), a very slight layer of fat from the meat appears on the jerky, hardening in the cold and making it lose its customary shine. This is solved by reheating, either in the microwave or the toaster oven. Commercial pork jerky doesn't seem to have this problem, but I assume it's due to additives/preservatives. It helps to pat down the jerky with some paper towels after it's done to soak up excess grease (as you would pizza), but it's not foolproof. Obviously the solution is to have your family and friends enjoy the jerky fresh. They'll be amazed! Chinese-Style Sweet Pork Jerky Ingredients 1 lb ground pork 1/2 cup finely ground granulated sugar (Baker's Sugar) 2 tbsp fish sauce 1 1/2 tbsp soy sauce 1 tbsp rice wine 1 tsp sesame oil 1/2 tsp salt 1/4 tsp Chinese five-spice powder 4 drops of red food coloring (optional) Method Combine marinade ingredients (all except the pork) in a medium bowl or large freezer bag and mix well. Add the ground pork, mix it well with your hands or a wooden spoon, and let it marinate overnight (or at least 4 hours). Preheat the oven to 200°F. Using canola oil spray, lightly grease an 11 x 17" baking sheet. Spread the pork mixture onto the sheet as thinly as possible. You should be able to cover the entire sheet. Place the sheet in the oven on the middle rack. Close the oven door, but leave it slightly ajar -- you can close the door on a wooden spoon, for example. This will allow the steam from the meat to escape, drying it out. Cook for an hour. Remove the baking sheet from the oven and prep your broiler -- set it to "high" or about 450°F. Meanwhile, carefully lift the pork up off the sheet and flip it over -- the top of the jerky will appear drier than the bottom, so we want to give the bottom a chance to dry out as well. Place the sheet under the broiler and broil for about 4 minutes, until the meat just starts to blacken around the edges (or if you don't like the char, as I do, watch it carefully after every minute). The meat should look shiny. Remove the sheet from the broiler, carefully flip the jerky over again, then broil another 4 minutes (or to your preference) on the other side. Using tongs, place the jerky onto a wire rack to cool, using a pan or towels below it to catch drippings. If you desire, you can use paper towels to blot out extra grease. When completely cool, use kitchen shears to cut the jerky into desired shapes. Keep uneaten portion in the fridge.
You do not need a dehydrator to make easy and flavorful beef jerky at home. It can be dried in a conventional oven in your own kitchen.
