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RECIPE:
1.25 LB SALMON FILLET WILD CAUGHT FROM USA
2 TBSP MOLASSES
23 TBSP ORGANIC MAPLE SYRUP
3/4 TBSP ORGANIC ESTEVIA
1 TBSP LIQUID SMOKE
1/2 CUP COLD WATER
1/4 TSP CURING SALT
1 TSP PEPPER

SKIN AND TRIM ALL FAT OFF FILLET
PLACE FILLET IN PLASTIC WRAP IN FREEZER 30 MIN
WHILE SALMON IS IN FREEZER MIX ALL INGREDIENTS THOROUGHLY
TAKE FILLET OUT
SLICE 1/2" 3/4" SLICES AGAINST GRAIN AND CUT UP INTO 4" STRIPS LENTGHWISE

ADD TO MARINADE IN BOWL AND COVER WITH PLASTIC WRAP TO MARINATE FOR 46 HR IN REFRIGERATOR OR LONGER

WHEN READY SET DEHYDRATOR TO 145 DEG FOR 3 HOURS
PAT DRY SALMON STRIPS AND LAY THEM ACROSS SHELVES IN DEHYDRATOR AND DO NOT OVERLAP
CHECK AT 3 HR IF COOKED ENOUGH OR HEAT A LITTLE LONGER
YOU WANT THEM VERY MOIST AND A LITTLE STICKY

THIS IS A SWEET SAVORY MARINADE THAT WILL BRING THE SALMON TO A NEW LEVEL!

ENJOY!

TRIBEST SEDONA SUPREME DEHYDRATOR https://amzn.to/2X65I7P











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