1/2 cup soy sauce
1/2 cup water
8 tablespoons brown sugar
1/2 teaspoon pepper
2 teaspoons liquid smoke
1 tsp fresh ginger or 1/2 tsp dried (optional if -you don't like ginger)
Mix the marinade and boil all ingredients, let cool.
Cut salmon in 1/4" thick strips.
Lay strips on racks (dehydrator, oven or Little Chief smoker). to one hour.
Shorter time gives more fish taste, longer time brings out marinade
Lay strips on racks (dehydrator, oven or Little Chief smoker).
Dry in 150 degree oven for 5-6 hours or until dry and leathery to the touch.
Place in large zip lock back and marinate salmon for 15 minutes to one hour.
2 pounds eye of round roast sliced thin against the grain.
2 tablespoons garlic powder
1 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup brown sugar
2 teaspoons onion powder
2 teaspoons red pepper flakes
2 tablespoons black pepper
1 beef stock
1 teaspoon instacure #1 (also labeled as Pink Salt or Prague Powder #1) optional
In a large zip lock bag, combine all ingredients for the marinade. Mix well to dissolve the sugar.
Add the sliced eye of round to your marinade and toss gently in the bag to coat all sides of the meat with the marinade. Marinate in the refrigerator for 24 hours. The longer it marinates, the saltier and stronger the flavor will be.
Preheat your dehydrator to run at around 140 degrees Fahrenheit.
Remove the strips of marinated beef from the bag and place on paper towels. Pat dry.
Transfer the strips to the grill grate, jerky rack, or cooling rack and season the top with additional black pepper, if desired.
Cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You are looking for jerky that is firm and still slightly pliable, but not soft. If you bend your jerky and it breaks, you've cooked it a little too long.
Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist.
If you added the curing salt, the jerky will last a couple of weeks on the counter. If you did not add in the curing salt, it will last a couple of weeks in the refrigerator.
I cut mine into about 1 inch pieces for easier eating while you are on the river fishing.