Michigan State University Extension
Preserving Food Safely - 01600485
10/13/97

SALMON JERKY

 Slice salmon filets into thin strips.  Salt fish in a dish

or
enameled pan  using 2 tablespoons salt per pound.   Place

in
  a   refrigerator  for  12  hours.   Remove   from   the

refrigerator,
and place strips on a rack in the oven to dry.

Set
 the  oven  to  140  degrees  Fahrenheit  and  allow  to

dehydrate
for  3 to 5 hours.                                

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