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| | Salmon |
| 1/2 Tasse | soy sauce |
| 2 Esslöffel | brown sugar |
| 1/2 Teelöffel | Fresh ginger; (optional if you don't like ginger) |
| 1/4 Teelöffel | pepper |
| 1 Teelöffel | Liquid Smoke |
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Cut salmon in 1/4" thick strips. I did this while it was still partly frozen so the thickness would remain consistent.
Mix the marinade.
Boil all ingredients, let cool. Marinate salmon for 15 minutes to one hour. Shorter time gives more fish taste, longer time brings out marinade. I like 45 mins. To an hour. Lay strips on racks (either oven or Little Chief smoker). Dry in 150 degree oven for 5-6 hours or until dry and leathery to the touch. Store in air tight jars. I am using my Little chief without wood chips with the lid cracked about 1/4 inch. If you need to you can use 1/4 tsp dried ginger in place of fresh.
You can also use terriyaki and worcestershire flavors for some great variations.
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