> Since the oil is so oxydizable, would the salmon jerky I make every week NOT
> be good for me?  My low-heat dehydrator takes about 6 hrs to dry it, which
> makes the cut surfaces exposed to air for a long time.  I then store the
> jerky in the freezer and take out portions as wanted.
>
> Theola

If it is wild salmon it is probably extremely good. Farmed? It's junk from
the getgo. IMO.

Cheers,
Kirt