Indoor Smoked Salmon

Holy Mackerel.  Just kidding, it's salmon.  
This is great on crackers, without crackers, on the moon, or with some cream cheese on some crackers.I HAVE to thank my practical father in-law for the basis of this creation. I stared at his jerky recipe slack-jawed for around 10 minutes.  

Prep: 10 minutes            Cook Time:  3 Hours            Total Time:  A little over 4 hrs.   


Difficulty:  Novice           Calories:   Shut up                  DEHYDRATOR MANDATORY  

Makes 4 Fillets of fish glory 


Ingredients:

• Bag of frozen salmon (classy)
• 1 cup of soy sauce
• 1 tbsp coarse ground pepper
• 6 cloves minced garlic
• 2 tbsp Worcestershire sauce
• 1 tbsp lemon pepper
• 2 tbsp brown sugar
• 3 tbsp liquid smoke

 1.   Defrost salmon overnight in the fridge. UNLESS you're fancy and you are using fresh salmon. 

 2.  Combine all of the ingredients inside of a gallon bag. 

 3.  Marinade it in the fridge for 1-2 hours. (not more than 2 because the fish will fall apart.) 


4.  Throw them in the dehydrator for 4 hours at 145 degrees. It's done when it will have a harder exterior and still have a little bit of moisture on the inside. If you leave it in the dehydrator for longer you will end up with salmon jerky. Which is also delicious. 


5.  EAT!