The fresh fish store near where we live is running a special on wild Copper River salmon---some of the best salmon in the world! I bought twenty pounds of it---ten to freeze so as to barbecue it over the summer, and ten to make salmon jerky out of. We have a convection oven with a "dehydrate" setting on it. But I thought I'd do the dehydrating using our big kitchen ceiling fan, the way I dehydrated some morels a couple of years ago. It worked great on the morels. They were dry in a little less than a day. But after I'd had the salmon strips up there for a couple of hours, my wife said, "Honey, salmon's not mushrooms. It's close to 80 degrees up there by the fan. Don't you suppose the salmon could spoil up there? I realized she was right, and we took it down and we're finishing the drying process in the convection oven on the "dehydrate" setting. My marinade recipe for the jerky is as follows: ketchup, maple syrup, soy sauce, a little orange juice, a little pepper, granulated garlic, powdered onion, a little powdered thyme and some basil. It'll all be dried by tomorrow around 10 AM.
