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Marylin's 8 Hour Squaw Candy Recipe
(Salmon Jerky)

Jerky is a favorite snack for just about everyone. It keeps for a very long time and is ideal as a pocket food when on the trail, sitting in a duck blind, or fishing for that next trophy. This recipe gives you the chance to use up all of last year's sockeye salmon in the freezer as you replenish the stores with fresh supplies. Its really quite good and just like regular jerky and can rival some of the best squaw candy I've prepared in the past (20 day process)....all in an 8 hour day!
  • Cut salmon in 1/4" thick strips. I did this while it was still partly frozen so the thickness would remain consistent.

  • Mix the following as a marinade:
    1/2 cup of soy sauce
    2 TBS brown sugar
    1/2 tsp fresh ginger (optional if you don't like ginger)
    1/4 tsp pepper
    1 tsp liquid smoke

  • Boil all ingredients, let cool.
  • Marinate salmon for 15 minutes to one hour. Shorter time gives more fish taste, longer time brings out marinade. I like 45 mins. to an hour.
  • Lay strips on racks (either oven or Little Chief smoker).
  • Dry in 150 degree oven for 5-6 hours or until dry and leathery to the touch.
  • Store in air tight jars.

    I am using my Little chief without wood chips with the lid cracked about 1/4 inch. If you need to you can use 1/4 tsp dried ginger in place of fresh.

    You can also use terriyaki and worcestershire flavors for some great variations.

Good Cookin',


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Keyword Phrases: Jerky is a staple of mankind that goes back thousands of years. Preserving meat so that a steady supply of food is available during leaner times is a necessity, especially if you live in remote areas or live off the land. Alaska provides a lot of wild game that makes great jerky. Here is a recipe that is great for the trail, out fishing in a boat or just a snack to curb your appetite until dinner.