Mary <[log in to unmask]> wrote:

>The stores are carrying wild salmon and I 'd like to try drying some of it.
>Does anyon ehave any tips?

Jean-Claude is the expert on this, but I have also tried it a few times.
I first removed bones ans skin, the cut slices about 3/8" thick across.
The dehydrated just like meat, but it takes a bit longer time I think,
and the smell is different :-( so better place the dehydrator outside (but
out of reach of animals down to flee size) or in a well ventilated room.
The trays have to be dishwashed afterwards, something I seldom do
after dehydrating meat.
The resulting dried salmon is *very* tasty, so it does not last long.

- Hans