Smoked salmon jerky

Ingredients

• 8 tablespoons soy sauce
• 1/4 cup smoked brown sugar (such as DARKHORSE) or regular brown sugar
• 2 tablespoons gochujang (Korean red chili paste)
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 lb skin-on salmon fillet

Instructions

1. 1

   Make the Marinade:In the Mini Always Pan, combine the soy sauce, smoked brown sugar, gochujang, salt, garlic powder, and black pepper. Heat over medium and stir until the sugar and chili paste dissolve, about 2 minutes. Remove from heat and let cool completely. To speed up the process, chill in the refrigerator.

2. 2

   Prepare the Salmon:While the marinade cools, slice the salmon against the grain into thin strips—between ⅛- and ¼-inch thick.

3. 3

   Place the salmon slices in a baking dish or zip-top bag. Pour the cooled marinade over the salmon and gently turn to coat. Cover and refrigerate for 6 to 7 hours.

4. 4

   Dehydrate: Set the Wonder Oven Pro to 200°F/DEHYDRATE. Place the bake tray on the bottom rack to catch drips.

5. 5

   Let excess marinade drip off each slice, then arrange the salmon in a single layer on the air fryer basket. Place on the middle rack and dehydrate for 6 to 7 hours, or until the salmon is dry but still chewy.

6. 6

   Let cool completely before serving or storing. Store in an airtight container in the fridge for up to 5 days.