Michigan State University Extension
Preserving Food Safely - 01600485
Slice salmon filets into thin strips. Salt fish in a dish
or enameled pan using 2 tablespoons salt per pound. Place
in a refrigerator for 12 hours. Remove from the
refrigerator, and place strips on a rack in the oven to dry.
Set the oven to 140 degrees Fahrenheit and allow to
dehydrate for 3 to 5 hours.
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