Inspirations For The Home and Kitchen

Sweet-n-Spicy Sriracha Salmon Jerky

Sweet-n-Spicy Sriracha Salmon Jerky

It would be a clear understatement if I was to say that jerky was not a popular snack in the From Chef to Home household.

I first discovered this fact a few years ago when my supply of store bought jerky supplies were disappearing on me. At first I wasn’t sure if I was just going crazy and not remembering if I had just eaten it all. You see, my girls were getting older and were independently seeking out their own after school snacks. They had plentiful supplies of little fish crackers, fruit snacks, cheese cracker sandwiches et al. It is this family wide love of jerky that inspired me to make a batch of Sweet-n-Spicy Sriracha Salmon Jerky.

I began dabbling in jerky making after purchasing a dehydrator for a culinary competition. The original purpose for the dehydrator was to make a nectarine powder for a duck appetizer. After the competition I figured I might as well put it to use since I had it. No need in it just sitting around collecting dust.

Admittedly it has been awhile since my last batch of jerky. However, it was a recent trip to the beach and a $60 impulse buy of jerky that had me searching for the dehydrator. Did I just really say $60 for nothing but JERKY!? Yes I did. I wasn’t all for me though. Remember, I have a gaggle of girls that love jerky just as much as I do.

Sriracha Salmon Jerky, From Chef To Home

These days jerky isn’t just for beef. Even though I know it’s safe, there is just something wrong with chicken and turkey jerky for humans. Though I bet more than one of us would swear they were served jerky for Thanksgiving. This lead me to making the sweet-n-spicy sriracha salmon jerky. Sweet and spicy flavors work well with salmon. Not to mention it’s high tendency to being smoked.

Enough about me, right? Let’s make the Sriracha Salmon Jerky!

Sriracha Salmon Jerky Ingredients, From Chef To Home

  • 2 lbs salmon
  • 1/2 cup soy
  • 1/2 cup brown sugar
  • ½ cup honey
  • 1 tbsp sriracha
  • ¼ cup Liquid smoke
  • 1 tbsp Cracked pepper

I choose a wild caught side of salmon. Wild caught is going to have a better flavor as it lives in colder water which means a higher fat content. Fat is flavor and we want our jerky to have the best flavor possible. To get a consistent even slice of salmon, place the fish in the freezer for about an hour prior to starting. Slice the salmon approximately 1/4 inch thick and about 4 to 5 inches in length. Making sure your slices are even will pay off in the end.

Sriracha Salmon Jerky Marinade, From Chef To Home

Mix the soy, brown sugar, honey, pepper, sriracha and liquid smoke in a bowl until the sugar dissolves. Toss the salmon strips in the marinade to coat evenly. Pour all into a gallon zipper bag and allow to marinate 12-24 hours. For this batch the marinade was about 15 hours which worked out just fine for me.

Sriracha Salmon Jerky Dehydrator, From Chef To Home

Before placing the salmon in the dehydrator, drain the liquid and lightly pat dry. Spread the strips evenly around the racks leaving enough space for ample air circulation.

Drying time should take around 5 hours. Of course this all depends on how thick you sliced your salmon. The texture of properly dried salmon should be slightly bendable but not crisp. Slightly tacky but not sticky.

Sriracha Salmon Jerky, From Chef To Home

Once done store in an airtight container in the refrigerator for a few weeks or so. But, if your family is anything like mine, it won’t last that long.

Sriracha Salmon Jerky, From Chef To Home
Print
Sweet-n-Spicy Sriracha Salmon Jerky
Prep Time
20 mins
Cook Time
5 hr
Total Time
5 hr 20 mins
 

Easy, no fuss, all natural sriracha salmon jerky the whole family will love.

Servings: 1 batch
Author: Nate
Ingredients
  • 2 lbs salmon
  • 1/2 cup soy
  • 1/2 cup brown sugar
  • ½ cup honey
  • 1 tbsp sriracha
  • ¼ cupLiquid smoke
  • 1 tbsp Cracked pepper
Instructions
  1. Place salmon in freezer for one hour. Slice partially frozen salmon into 1/4 inch by 4 inch slices.

  2. Mix soy, brown sugar, honey, sriracha and liquid smoke in bowl until sugar dissolves. Add salmon slices and toss to coat.

  3. Pour salmon and marinade into gallon sipper bag and marinate for 12 to 24 hours.

  4. Drain and pat salmon dry. Place jerky slices in dehydrator evenly and separately.

  5. Dehydrate salmon until jerky is flexible but not crisp. Slightly tacky but not sticky.



Leave a Reply

Your email address will not be published. Required fields are marked *