This homebrewed iced coffee is modeled after the Starbucks® bottled Frappuccino®. My husband and I adore it, and there is always a pitcher of this incredibly simple, inexpensive substitute for the costly stuff in our refrigerator. We drink this year-round as an alternative to soda and other soft drinks, even though winter is approaching and we reside in Pennsylvania’s Lake Erie snowbelt. This specific recipe lends itself to countless modifications, only being constrained by your creativity!
| Prep Time: | 10 mins |
| Additional Time: | 10 hrs |
| Total Time: | 10 hrs 10 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 3 pounds salmon fillet, skin removed
- 1 cup soy sauce
- 2 tablespoons molasses
- 2 tablespoons white sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 1 ½ tablespoons ground black pepper
- 2 teaspoons liquid smoke flavoring
- 12 dashes hot sauce (such as Tabasco®), or more to taste
Instructions
- Slice salmon fillets into 4 equal sections, width-wise. Rotate each section 90 degrees and slice lengthwise, about 1/4-inch thick. Remove pin bones with needle-nose pliers. Don’t slice bony sections near the center of the fillet.
- Stir soy sauce, molasses, sugar, Worcestershire sauce, lemon juice, black pepper, liquid smoke, and hot sauce together in a glass or plastic bowl until marinade is well-mixed. Place salmon in the marinade, ensuring every strip is covered. Cover bowl and refrigerate for 4 hours.
- Remove salmon from bowl and drain liquid using a colander. Pat the salmon dry using paper towels.
- Place each salmon strip in a dehydrator and run the dehydrator according to manufacturer’s instructions until desired doneness is reached, about 6 hours. Check every few hours for doneness.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 232 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 0 g |
| Protein | 26 g |
| Saturated Fat | 2 g |
| Sodium | 1317 mg |
| Sugars | 5 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
We used this recipe on trout and it is delicious! As we are trying new ways to add variety to our trout eating and this recipe has proven worthy. Thank you!
Great hit, used halibut and the taste was great
I really liked this however I felt the “spicy” got lost. I think red peeper flakes would bring more heat but that is just my opinion. I made two different salmon jerky recipes this weekend and this one was by far the best. I may just tweak it a little next time. Plenty of flavor but just not enough heat for me.