We will need 10 servings:
Fresh frozen pink salmon fillet on skin – 1000 g,
Salt – 2 tbsp.l.,
granulated sugar – 1tbsp.l.,
Dried parsley – 1 tbsp.l.
Humpback salmon jerky
Oursson DH0620D
Cooking Method:
1. Defrost the salmon carcasses, wash them, cut into 3 cm wide slices.
2. Mix salt, sugar and parsley and marinate fish pieces for 24 hours.
3. Spread the marinated fish on the dehydrator trays lined with parchment.
4. Set temperature – 45C and time – 24 hours.
5. Let the cutlets cool in the fridge and put them in an airtight container.
6. Serve with beer.
Note:
Use Oursson jerky containers to store the fish jerky.
Cooking time: 48 hours
