Sesame Ginger Salmon Jerky

Wrap the salmon in plastic wrap and place into the freezer for about 30 minutes to partially freeze. This will make slicing much easier.

Pull it out, set it onto a cutting board and slice it into ½-inch (13-mm) strips. Thicker strips will take longer to dehydrate.

For the marinade, whisk together the sesame oil, soy sauce, vinegar, brown sugar, garlic, ginger, sesame seeds and pepper in a mixing bowl.

Place the sliced salmon strips into a large, sealable baggie, and pour the marinade over it. Seal it up, and massage the marinade gently into the salmon with your hands. Refrigerate for 4 hours.

Drain the marinade and throw it away. Spread the salmon strips out onto baking sheets, and bake them for 10 minutes at 350°F (177°C).

Blot the salmon dry, and space the strips in a single layer onto your dehydrator trays. Dry at 160°F (71°C) for 6 to 8 hours, or until completely dried through. You may need to blot any fats from the dehydrating chicken partway through the process. The resulting jerky should be pliable but should not snap when bent with your fingers.

Let the strips cool, and then wipe away any residual moisture. Makes 1/2 pound (230 g) jerky.

Store them in airtight containers or enjoy them right away.