SC - salmon recipe?

[dennis albertson]

M'Lady,
My wife and I found our dehydrator at a thrift store called Saint Vincent
de Paul. for I think about 5 dollars. I hope this helps. Keep looking in
your thirft shops and at Garage Sales.

Yours in Service,
Jean Luc


On Sun, 4 Jul 1999, H B wrote:

> 
> --- Stefan li Rous <stefan at texas.net> wrote:
> > Jean Luc said:
> > > My wife and I usually soak our meat and yes salmon in Teriaki Sauce
> > over
> > > night after slicing thin. Then we cheat a little and put it into a
> > > dehydrator after about 24 hours you have dried meat and fish.
> > Teriaki
> > > style.
> > 
> > Thank you for this recipe. This sounds interesting and well-timed. My
> > local HEB has fresh, maybe previously frozen, salmon fillets on for
> > $3.49 per pound. I've not cooked salmon before, but I ought to buy
> > some at this price and try your recipe in our dehydrator.
> > 
> > Do you slice across the fish? Do you do this with refrigerated fish
> > or need to chill, but not freeze it, some it some first?
> > 
> > With the Teriaki sauce it won't be period, but it is a start.
> 
> Jean Luc: Thank you for the suggestion; actually, in my one attempt
> thus far, that is exactly what I did -- sliced a hunk of salmon ~1/4"
> thick across the grain, and marinated it in teriaki for almost 24
> hours, then dried on a cooling rack set in a cookie sheet in the oven
> for about 12 hours.  It was okay, but I thought it was too salty for my
> taste, and would marinate it less time next time (like a few hours, or,
> say, overnight :-) ) though it went over well enough with a bunch of
> guys at a picnic who first first said "salmon WHAT?" and then "hey --
> you know, that's not bad" and then "got any more?".
> 
> Stefan, I sliced the salmon on a meat slicer while it was mostly
> frozen.  This was a tip I got from the National Food Safety Database
> pages on drying and jerky, which gives a LOT of explanation of drying
> and tells you how to do it in the oven if you don't have a dehydrator
> (though I must admit, it is a pain to try to keep your oven at around
> 140 degrees F and stick a fan across the cracked-open door -- where do
> I get a cheap dehydrator??).  The web address is
> http://www.foodsafety.org/dryingfd.htm 
> 
> (I know, Ras, not everyone who has email has web access, but this is
> dozens or hundreds of pages of really good info -- anyone who can't
> access it can email me privately and I'll try to cull out a reasonable
> amount for specific questions.)
> 
> -- Harriet
> 
> Stefan -- what is your local HEB?  Just curious, since those are my
> initials :-) !
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