Classic Salmon Jerky

Name: Lachs-Jerky klassisch
Total time: 6 h
Cuisine: Deutsche Küche
Ingredients: 30 g Meersalz; 20 g Brauner Zucker; 5 g Getrockneter Dill; 3 g Weißer Pfeffer, gemahlen; 4 g Zitronenschale, getrocknet

Curing MixFishDehydratingEasy6-8 hrs63-68°C60-70°CAlder

Tender salmon strips transformed into aromatic jerky through gentle low-temperature dehydration. The combination of salt, brown sugar, and dill gives the fish a balanced, slightly sweet note. Ideal as a protein-rich snack or travel provision.

Ingredients(for 1 kg)

Sea Salt30 g

Brown Sugar20 g

Dried Dill5 g

White Pepper, ground3 g

Dried Lemon Zest4 g

Instructions

Preparation

15 min + 2–3 hours resting time

Cut salmon fillet into 5 mm thick strips. Mix all ingredients and rub evenly onto the strips. Cover and marinate in the refrigerator for 2–3 hours.

Drying

6–8 hours

Rinse strips and pat dry. Dehydrate in a food dehydrator or oven at 60–70 °C for 6–8 hours until strips are leathery and pliable.

Cooling & Storage

30 minutes

Allow jerky to cool at room temperature. Store in airtight containers in the refrigerator for up to 2 weeks or frozen for up to 3 months.

Pro Tip

Use fresh salmon that has been frozen and then thawed – this improves texture and reduces potential parasites.

Glossary Terms

Jerky

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