I just finished a batch of salmon jerky an hour ago. Disaster, my finished product was not fit for humen consumption. I'm glad I only did a test with a small amount. I marinated the 1/2 inch strips in terriyake for one hour then put it in the dehydrator for 12 hours. I made an oily stinky mess and my wife has banned me from the kitchen. How is it done? I am also looking for answers.