Chewy Salmon Jerky

Ingredients

• For Brine:
• 1/2 cup raw apple cider vinegar
• 1 tablespoon organic lemon juice
• 2 tablespoons coconut aminos
• 1 tablespoon paprika
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1 1/2 teaspoons sea salt
• 14 ounces wild salmon (partly frozen)

Instructions

1. Freeze salmon for 30 minutes until slightly firm to make it easy to cut equally.
2. Cut salmon into pieces about 1/4 inch (6 mm) with a sharp knife. Scrape salmon skin with knife to peel off flesh. Do this until salmon flesh is completely removed.
3. Mix all brine ingredients together in a glass bowl. Add the salmon pieces and cover; set aside inside fridge to settle for 12 hours.
4. Remove refrigerated salmon from fridge. Spread bleach free paper towels about 3 layers on the counter. Gently remove salmon pieces from the brine and set on the paper towels to soak up liquid.
5. Place salmon pieces on a dehydrator tray and dehydrate at 145°F (63°C) for 3 to 4 hours or until it turns into a dark reddish brown color or dry and chewy. It should be flexible and not snap when bent.
6. Store chewy salmon jerky in ball jars for several months.