1 Zone / 16 Tray / 2.56m² Tray Areaview
- Canned smoked salmon
- Drain salmon then remove the skin and bones.
- Crumble as much as possible to eliminate big chunks and place on dehydrator sheet.
- Dehydrate for 4 to 5 hours at 155°F (68°C).
- Let cool completely, store in an airtight container and keep in a cool, dry and dark place.