Spicy Salmon Jerky

Ingredients

• 3 pounds salmon fillet, skin removed
• 1 cup soy sauce
• 2 tablespoons molasses
• 2 tablespoons white sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons lemon juice
• 1 1/2 tablespoons ground black pepper
• 2 teaspoons liquid smoke flavoring
• 12 dashes hot sauce (such as Tabasco), or more to taste

Directions

Slice salmon fillets into 4 equal sections, width-wise. Rotate each section 90 degrees and slice lengthwise, about 1/4-inch thick. Remove pin bones with needle-nose pliers. Don't slice bony sections near the center of the fillet.

Stir soy sauce, molasses, sugar, Worcestershire sauce, lemon juice, black pepper, liquid smoke, and hot sauce together in a glass or plastic bowl until marinade is well-mixed. Place salmon in the marinade, ensuring every strip is covered. Cover bowl and refrigerate for 4 hours.

Remove salmon from bowl and drain liquid using a colander. Pat the salmon dry using paper towels.

Place each salmon strip in a dehydrator and run the dehydrator according to manufacturer's instructions until desired doneness is reached, about 6 hours. Check every few hours for doneness.