THeodosius - specifics - 1 1/2 pound wild caught salmon (skin on), 12 cup soy, couple tablespoons of brown sugar, splash of smoke (less than a tablespoon, probably - it can be a powerful flavor, so depends on how much you like smoke), couple tablespoons of orange juice (can use lemon juice, too...I think it's for the acid more than the flavor). I also threw in a ash of Worcestershire sauce, too. It's got a good sweet flavor to it.
Put salmon in freezer for ~ 40 minutes to make it easier to cut, cut about 1/4 inch wide, then ~3 inches long.
I soaked for 24 hours in a zip-lock with the air sucked out, then take it out and dry it with paper towel.
Put it in my dehydrator for ~ 4 hours. I'm sure it'll depend on your drier - so you check and sample along the way. Can also put it in over, like lowest temp with the door cracked open. NOT on baking sheet, put right on the over racks or put it on wire cooling racks (on a baking sheet to catch drips)
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Does anyone else love that this site has not changed its look in like eight years?
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