[Navy salad]

I read about this online and decided to give it a try. I bought some Costco smoked salmon (they sells two kinds: wild Pacific salmon and farmed Atlantic (yech!!)). The hardest part with making salmon jerky is generally slicing it thin (for which partially freezing it helps), but with the smoked salmon, it's already in thin slices, so you just have to:

• carefully peel off the strips,
• rinse them in plain water to wash out some of the salt(!),
• put them on lubricated dryer trays (I put down the "clean-a-screen" things to make it easier to lift off the salmon after drying),
• dehydrate at 155 degrees for about 2-3 hours (check after two hours to make sure it's not overly dried),

and it's done! Warning: even after rinsing in water, these are still pretty salty, but not too bad depending on your salt-tolerance.

[Ski]

just for reference: Northern Fish Company - Tacoma - Ruston Way at McCarver Smoked Salmon Jerky: $23.99 per pound (their "traditional" Smoked Salmon is $21.99 per pound today - absolutely the best smoked salmon I've ever eaten, and is not overly salty.)