Saturday, March 15, 2014

Salmon Jerky and Salmon Candy

I needed to dehydrate some protien for a long bushwalking trip I am doing in tassie and I have always wanted to do Salmon Jerky. So, I called Warren - from Warren's Fresh Seafood - and asked him to cut me some nice big fresh side fillets of Atlantic Salmon and to keep them from the hordes at EPIC markets in Canberra until I could pick them up. Warren - thankyou! The Salmon was excellent and firm for drying. 

recipe adapted from Alaska From Scratch - an awesome website.


Soy-Lemon Pepper Salmon Jerky
2 large side side fillets of salmon, skin and pin bones removed
1/2 cup soy sauce
1 Tbsp mollasses (or thick brown sugar paste
1 Tbsp freshly squeezed lemon juice
2 tsp freshly ground black pepper

Maple candy Salmon Jerky
2 large side side fillets of salmon, skin and pin bones removed
4 Tbsp flaky sea salt
1/2 cup maple syrup
1 Tbsp thick brown sugar paste


Place salmon fillets in freezer for 30 minutes (this makes them easier to slice).
Meanwhile, mix marinades in two bowls that will fit the salmon. 

Remove salmon from the freezer and slice the salmon in 1cm thick slices. 

Place the salmon in the marinade bowls and refrigerate 3-4 hours.

Strain salmon well in colander and dry on paper towels. Lay salmon slices on dehydrator trays in rows, making sure pieces are not touching.

Place trays in dehydrator at 63 degrees C (HIGH on an Ezidri dehydrator) for 3-4 hours. Salmon jerky is done when salmon is dry and chewy, but not crunchy.
Pastor Alaska and Andy the Intern from Alaska From Scratch enjoy their Salmon Jerky with a side of honey mustard dipping sauce. 

Wednesday, March 12, 2014

Homemade muesli


Puffed quinoa
Puffed amaranth
Puffed brown rice
Puffed buckwheat
Puffed millet
100g Shredded coconut
250g Raw almonds
250g Raw hazelnuts
150g Sesame seeds
200g Pepitas
200g Sunflower seeds
2 tbsp Chia seeds (not too many because they absorb 6 times their weight in water and make muesli gooey).

Unsulphured aussie raisins
Dried figs (sliced)
Dried pears (sliced)

Mix all the grains together and place on oven trays.
Bake at 120 degrees C for approximately 1 hour – checking regularly and moving the mixture around.
Make sure the small seeds don’t burn – if your oven is too hot turn down and cook for longer.
Bake till muesli is toasted to your liking!

Deghydrate the fruit fully (so it can be added to the muesli) in a dehydrator overnight or in the oven at 50 degrees C. However, the sultanas can go straight in the muesli as they are pretty dry already.