Ingredients:

  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 lb fatty fish (like salmon or mackerel), skin removed, cut into 1/4-inch thick strips

Instructions:

  1. In a mixing bowl, combine soy sauce, maple syrup, apple cider vinegar, smoked paprika, garlic powder, and black pepper.
  2. Place fish strips in a zip-top bag or container, pour marinade over, ensuring all pieces are coated. Seal and refrigerate for at least 30 minutes, or up to overnight for stronger flavor.
  3. Remove fish from marinade and pat dry with paper towels.
  4. Arrange fish strips in a single layer in the dehydrator trays or on a baking sheet lined with parchment paper. Dehydrate at 145°F (63°C) for 4-6 hours, or until fish is dry and chewy but not brittle.
  5. Once dehydrated, allow jerky to cool completely before storing in an airtight container.