Looks good, but I like homemade jerky.
Here the recipe for some salmon jerky I made last week:
http://homecooking.about.com/od/shellfi ... sea143.htmThe key to salmon jerky is to use wild salmon. The farm raised salmon has too much fat, which leaves the finished product too oily.
I also do homemade ground buffalo jerky, and homemade turky jerky. The buffalos is simple, and relatively quick to make. The turkey jerky involves one additional step - bring the dried jerky up to a high enough temperature in an oven to make sure no salmonella could survive.
k_enn