Spicy Salmon Jerky
Your metabolism doesn't work exactly like everyone else's. It constantly adjusts for your unique body living in your unique environment. Every time your environment changes, your metabolism shifts to accommodate that change. Keep your metabolism burning with this delish snack, perfect to take on-the-go!
Phase 3 | Serves 4
Prep time: 5 minutes | Total time: 7 hours
1 cup tamari
2 tablespoons coconut aminos
2 tablespoons fresh lemon juice
1 1/2 tablespoons freshly ground black pepper
2 teaspoons liquid smoke flavoring
20 to 30 drops stevia
12 dashes of hot sauce (such as Tabasco), or more to taste
1 1/2 pounds salmon fillets, skin removed
- In a wide glass or plastic container, combine the tamari, coconut aminos, lemon juice, pepper, liquid smoke, stevia, and hot sauce. Slice the salmon fillets lengthwise into 1/4-inch-thick slices. Place the salmon in the marinade, making sure every piece is coated. Cover the bowl and refrigerate for 4 hours.
- Preheat the oven to 200 degrees F. Line a large rimmed baking sheet with parchment paper and place a wire rack on top of the parchment.
- Arrange the salmon pieces on the rack in a single layer, leaving a bit of space between them. Bake for 3 hours, until the jerky is dry and leathery but still flexible. Remove from the oven and let cool completely.
- Transfer the jerky to an airtight container and refrigerate for up to 2 weeks; freeze for up to 3 months.