This jerky is sweet, has spice and is salted ever so nice. It actually reminds me of candied salmon – but isn’t as sticky or sweet. Aside from being delicious, each serving provides over 25g of protein. 

• Prepare the marinade: combine soy sauce, sugar and chili paste in a container. Mix well. 
• Remove the skin of the salmon and slice into 1/4 inch thick strips. You may need to cut some strips into separate pieces if one end is notably thicker than the other (you want the thickness throughout each piece to be as even as possible) 
• Pour the marinade over the salmon and marinade in the fridge for 1 hour. 
• Arrange strips on the dehydrating tray (no overlapping). 
• Dry at 135^o for approx 8 hours; flipping halfway through. When done, jerky should be dry but pliable.