Type what you have

Ingredients

• ✓ molasses
• olive oil
• ground venison
• jalapeno pepper
• ketchup
• garlic
• yellow mustard

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add venison and jalapeño; cook, stirring often, until browned and crumbly; about 10 minutes. Stir in ketchup, garlic, molasses, and mustard. Bring to a boil, then reduce the heat to low. Simmer for at least 10 minutes before serving.

By Zacktheperson

Ingredients

• ✓ molasses
• water
• navy bean
• bacon
• onion
• brown sugar
• salt
• water

Instructions

1. 1 Bring 10 cups water and navy beans to a boil in a large pot; cook at a boil for 2 minutes. Stir bacon, onion, brown sugar, molasses, and salt into water.
2. 2 Carefully pour mixture into a slow cooker.
3. 3 Cook on High, stirring occasionally, for 4 hours.
4. 4 Stir 3 cups water into mixture. Continue cooking until beans are tender, about 2 hours 15 minutes more.

By SNOWPRINCESS8301

Ingredients

• ✓ molasses
• cooking spray
• white sugar
• brown sugar
• canola oil
• egg
• all-purpose flour
• baking soda
• ginger
• ginger
• clove
• salt
• cayenne pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat 3 cookie sheets with cooking spray. Place white sugar in a small, shallow bowl.
2. 2 Combine brown sugar, canola oil, molasses, and egg in a large bowl; beat with an electric mixer until blended.
3. 3 Stir together flour, baking soda, ground ginger, grated ginger, cloves, salt, and cayenne pepper in a second bowl. Add flour mixture to the molasses-egg mixture. Blend well; dough will be quite thick. Dough may be refrigerated or shaped at this time.
4. 4 Roll dough into 1-inch balls and roll lightly in white sugar. Place 2 inches apart onto prepared cookie sheets.
5. 5 Bake in the preheated oven, 1 sheet at a time, for exactly 9 minutes. Cookies will still be soft, but will become crispy on the outside and chewy on the inside as they cool.

By Busy Cook

Ingredients

• ✓ molasses
• pork butt roast
• chili powder
• vegetable oil
• garlic
• pepper
• cumin
• coriander
• paprika
• allspice
• salt
• tomato ketchup
• apple cider vinegar
• mustard
• cornstarch
• soft roll

Instructions

1. 1 Remove and discard any string from pork roast; trim excess fat.
2. 2 Combine chili powder, oil, garlic, black pepper, cumin, coriander, paprika, allspice, and salt in a bowl; rub all over roast, working spice mixture into pork. Marinate in the refrigerator, 30 minutes to overnight.
3. 3 Transfer roast to a slow cooker. Combine ketchup, vinegar, molasses, and mustard; pour over roast. Cover slow cooker.
4. 4 Cook on Low until very tender, 8 to 10 hours.
5. 5 Transfer roast to a large bowl. Discard any visible fat. Separate pork into long strands, using two forks. Return shredded pork to the slow cooker; stir to combine with juices.
6. 6 Strain 1 ½ cups cooking liquid into a saucepan. Whisk in cornstarch; bring to a boil. Cook, stirring, until thickened and bubbling. Serve pork on soft rolls drizzled with sauce.

By Heinz

Ingredients

• ✓ molasses
• cider vinegar
• olive oil
• allspice
• salt
• black pepper
• chicken thigh
• cider vinegar
• honey
• bacon
• caraway seed
• coleslaw
• green onion

Instructions

1. 1 Whisk together 3 tablespoons cider vinegar, molasses, olive oil, allspice, salt and pepper.
2. 2 Arrange chicken in 11x7-inch dish pour marinade over, turning chicken to coat. Cover; refrigerate for 30 minutes.
3. 3 Remove chicken from marinade, discard marinade. Grill 3 to 4 minutes on each side or until no longer pink in center. Keep covered and warm.
4. 4 Combine remaining vinegar and honey in bowl; stir. Cook bacon over moderate heat, large skillet, stirring, until crisp. Crumble bacon. Reserve 2 tablespoons bacon fat.
5. 5 Heat bacon fat over medium-high heat until hot but not smoking ; cook caraway seeds, stirring until fragrant, about 30 seconds. Add coleslaw, vinegar mixture and salt and pepper to taste and cook, stirring, until cabbage is just wilted about 1 minute.
6. 6 Remove skillet from heat; add green onions and bacon. Toss together. Plate slaw on 6 different dishes and place cooked chicken on top of slaw to serve.

By Dole

Ingredients

• ✓ molasses
• water
• whole-wheat flour
• active dry yeast
• rye flour
• cocoa powder
• vegetable oil
• instant coffee granules
• caraway seed
• salt
• all-purpose flour
• water

Instructions

1. 1 Combine warm water, whole-wheat flour, and yeast in a small bowl. Let stand until the yeast softens and begins to froth and bubble, about 10 minutes.
2. 2 Mix rye flour, molasses, cocoa powder, vegetable oil, coffee granules, caraway seeds, and salt in a large bowl. Add yeast mixture and all-purpose flour. Turn dough onto a floured surface; knead until smooth and elastic, about 10 minutes. Grease a large bowl.
3. 3 Transfer dough to greased bowl; cover with a warm damp towel or plastic wrap. Let rise in a warm area until doubled in size, about 1 hour.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
5. 5 Bring water to a boil in a large pot. Divide dough into 13 pieces; shape into balls. Press a hole into the center of each dough ball; pull dough to form a 1-inch hole in the center, keeping dough about 1/2-inch thick. Drop dough circles into boiling water, 3 or 4 at a time. Boil each side for 45 seconds. Remove with a slotted spoon and drain for about 1 minute. Arrange boiled bagels on the prepared baking sheet.
6. 6 Bake bagels in the preheated oven until just starting to brown on the bottom, 8 to 10 minutes.

By sueb

Ingredients

• ✓ molasses
• brown sugar
• butter
• shortening
• white sugar
• egg
• heavy cream
• vanilla extract
• all-purpose flour
• rolled oat
• coconut flake
• baking powder
• salt
• jackfruit

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Combine brown sugar, butter, shortening, and white sugar in a large bowl; beat with an electric mixer until creamy. Mix in egg, molasses, heavy cream, and vanilla extract.
3. 3 Mix flour, oats, coconut flakes, baking powder, and salt together in a separate bowl. Add to the creamed mixture; mix until dough is just combined. Fold in jackfruit.
4. 4 Drop small spoonfuls of dough 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely.

By Adam Dovick

Ingredients

• ✓ molasses
• cinnamon
• vanilla extract
• confectioners sugar
• shortening
• marshmallow cream
• salt
• water
• oat
• vanilla extract
• egg
• white sugar
• brown sugar
• butter
• cinnamon
• salt
• baking soda
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine flour, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon in a bowl.
3. 3 Combine butter, brown sugar, white sugar, eggs, molasses, and 1 teaspoon vanilla extract in a separate bowl; beat with an electric mixer until creamy and smooth. Stir in flour mixture until dough comes together. Stir in oats.
4. 4 Drop cookie dough onto the lined baking sheets, a few inches apart, using a 2-teaspoon cookie scoop.
5. 5 Bake in the preheated oven until edges are starting to brown, 7 to 10 minutes. Transfer to a wire rack to cool completely.
6. 6 Stir hot water and 1/4 teaspoon salt together in a small bowl until salt is dissolved. Let cool, about 5 minutes.
7. 7 Combine marshmallow cream, shortening, confectioners' sugar, 3/4 teaspoon vanilla extract, and 1/4 teaspoon cinnamon in a large bowl; beat with an electric mixer on high speed until fluffy. Mix in cooled salt water.
8. 8 Spread some of the filling on the back of 1 cooled cookie. Add another cookie to form a sandwich. Repeat with remaining filling and cookies.

By Kimberly

Ingredients

• ✓ molasses
• black pepper
• salt
• basil
• beef bouillon
• bay leaf
• corn
• broccoli
• lentil
• celery
• red bell pepper
• carrot
• potato
• tomato
• water
• onion
• ground turkey

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and saute until soft and translucent, about 5 minutes. Transfer to a slow cooker.
2. 2 Add 4 cups water, diced tomatoes with juice, potatoes, carrots, bell pepper, celery, lentils, broccoli, frozen corn, molasses, bay leaves, bouillon cubes, basil, salt, and pepper.
3. 3 Cook on Low for 6 to 8 hours or on High for 5 to 6 hours, adding up to 2 cups more water depending on how thick you want the soup.

By Shanelle

Ingredients

• ✓ molasses
• sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sugar and molasses in a mixing bowl. Beat with an electric mixer on medium speed until molasses is completely incorporated. Store in an airtight container.

By JillH

Ingredients

• ✓ molasses
• cider vinegar
• brown sugar
• hot sauce

Instructions

1. 1 Combine cider vinegar, brown sugar, hot sauce, and molasses in a medium nonstick saucepan; bring to a boil. Reduce heat to medium-low; simmer until sauce is thick and shiny, about 1 hour.

By Aimee Mitchell

Ingredients

• ✓ molasses
• pork rib
• honey
• ketchup
• barbecue sauce

Instructions

1. 1 Preheat grill for medium-high heat.
2. 2 Lightly oil grill grate. Grill ribs for 12 minutes, turning once during cooking. Transfer ribs to an 11x16 inch baking dish.
3. 3 Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the honey, ketchup, molasses, and barbecue sauce.
4. 4 Bake ribs, uncovered, for 1 hour. Remove from the oven, and drain fat. Coat ribs with the honey sauce. Continue baking for another 1 1/2 hours, or until ribs are tender.

By Larry Aman

Ingredients

• ✓ molasses
• rolled oat
• butter
• salt
• water
• white sugar
• water
• active dry yeast
• bread flour
• raisin

Instructions

1. 1 Place oats, molasses, butter, and salt into the bread maker bowl; add the boiling water.
2. 2 Measure 1/4 teaspoon sugar into a small cup and set aside. Pour remaining sugar into the oat mixture and stir. Let mixture cool to about 100 degrees F/38 degrees C, about 20 minutes.
3. 3 Pour warm water into the reserved sugar in the small cup; add yeast.
4. 4 Pour bread flour atop the oat mixture. Pour yeast mixture over the flour.
5. 5 Select Dough setting and press start. Check your owner's manual to see how long the kneading lasts, so you can add raisins to the dough 5 minutes before it finishes kneading. Let the bread maker run the full dough cycle, about 1 hour, though it will depend on your machine.
6. 6 Grease 2 bread pans.
7. 7 Turn dough out onto a lightly floured surface. Punch down dough, but do not knead. Separate into two loaves and place in prepared pans; cover each with a damp towel and allow to rise for about 1 hour.
8. 8 Preheat oven to 350 degrees F (175 degrees C).
9. 9 Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 15 to 20 minutes.

By Nadine

Ingredients

• ✓ molasses
• ketchup
• tomato-vegetable juice cocktail
• meyer lemon juice
• worcestershire sauce
• brown sugar
• onion
• garlic
• black pepper

Instructions

1. 1 Stir ketchup, tomato-vegetable juice cocktail, molasses, Meyer lemon juice, Worcestershire sauce, brown sugar, onion, garlic, and black pepper together in a bowl.
2. 2 Cover bowl with plastic wrap and refrigerate to let the flavors blend, at least 45 minutes.

By Brandon Squige Johnson

Ingredients

• ✓ molasses
• brown sugar
• honey
• orange juice
• dijon mustard
• shank ham

Instructions

1. 1 Blend brown sugar, honey, molasses, orange juice, and mustard together in a saucepan over medium-low heat until thickened, about 45 minutes. Remove from heat. Let glaze sit until flavors blend, 8 hours to overnight.
2. 2 Preheat oven to 225 degrees F (110 degrees C). Place ham in a roasting pan.
3. 3 Bake in the preheated oven, checking occasionally, about 10 hours. If ham begins to darken at that point, cover with aluminum foil. Continue baking, about 2 hours more.
4. 4 Increase oven temperature to 275 degrees F (135 degrees C). Bake, coating ham thoroughly with the glaze mixture every 30 minutes, about 2 hours more. Remove from the oven and let stand 15 to 20 minutes before slicing. Serve any remaining glaze with ham, if desired.

By Bohunk

Ingredients

• ✓ molasses
• water
• water
• vegetable oil
• sugar
• salt
• oat
• bread flour
• yeast
• oat

Instructions

1. 1 Place 1 cup plus 1 tablespoon water, molasses, oil, sugar, salt, 1 cup oats, bread flour, and yeast in a bread machine in the order listed. Run "Dough" cycle.
2. 2 Remove dough from the bread machine. Shape into a round loaf, tucking ends in underneath. Transfer to a baking sheet and cover loosely with lightly oiled plastic wrap. Let rise until puffy, about 30 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Uncover dough and sprinkle 1 tablespoon oats on top.
4. 4 Bake in the preheated oven until golden brown, about 40 minutes.

By TheChicGeek

Ingredients

• ✓ molasses
• cooking spray
• butter
• salmon fillet
• greek seasoning
• lemon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil and spray with nonstick spray.
2. 2 Stir butter and molasses together in a small bowl.
3. 3 Lay salmon, skin-side down, on the prepared baking sheet. Spread butter mixture evenly over the salmon. Sprinkle with Greek seasoning and drizzle with ½ of the lemon juice.
4. 4 Roast in the preheated oven until salmon flakes easily with a fork, 17 to 20 minutes.
5. 5 Sprinkle with remaining lemon juice and serve.

By Nicole McLaughlin

Ingredients

• ✓ molasses
• sugar
• water
• active dry yeast
• salt
• white sugar
• shortening
• water
• raisin
• all-purpose flour
• caraway seed

Instructions

1. 1 Dissolve 2 teaspoons of sugar in 1 cup of water. Sprinkle the yeast over the water and allow to soften for 5 to 10 minutes. Meanwhile, stir together the molasses, salt, 6 tablespoons of sugar, and shortening into the remaining 3 cups of water in a large bowl until dissolved. Add the raisins, flour, and caraway seed.
2. 2 Mix together until a dough forms, then turn out onto a lightly floured work surface and knead until smooth and elastic, 10 to 15 minutes. Place into a well oiled bowl, and brush the top with a little melted shortening. Cover with a cloth and allow to rise in a warm place until doubled in bulk, about 1 hour.
3. 3 Punch down, and allow to rise again until doubled in bulk, another hour.
4. 4 Lightly grease two 9x5 inch loaf pans. Place the dough on a lightly floured work surface, punch down, then form into two loaves. Place loaves into the pans, cover with a cloth, and allow to rise again until doubled in size.
5. 5 Preheat oven to 375 degrees F (190 degrees C).
6. 6 Bake loaves in preheated oven for 1 hour until they are nicely browned and sound hollow when tapped on the bottom.

By Gordon

Ingredients

• ✓ molasses
• soy sauce
• garlic
• brown sugar
• honey
• garlic salt
• chicken wing

Instructions

1. 1 Whisk soy sauce, minced garlic, molasses, brown sugar, honey, and 1 pinch garlic salt together in a large bowl; pour 3/4 marinade into a resealable plastic freezer bag. Add wings, coat with marinade, squeeze out excess air, and seal the bag. Marinate wings in the refrigerator for 5 to 6 hours. Cover the bowl of remaining unused marinade with plastic wrap; refrigerate.
2. 2 Remove wings and bowl of unused marinade from the refrigerator 1 hour before baking.
3. 3 Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with aluminum foil; top with an oiled rack about 1/2-inch above surface of the foil.
4. 4 Remove wings from marinade, shaking off excess. Discard used marinade. Place wings on the rack, spaced about 1/2-inch apart.
5. 5 Bake in the preheated oven for 20 minutes. Baste wings with unused marinade. Repeat, baking and basting twice more, every 20 minutes, for a total of 1 hour. Flip wings and baste; bake 30 minutes more. Flip wings and sprinkle with garlic salt. Increase the oven temperature to 350 degrees F (175 degrees C). Continue baking 15 minutes more.

By buckster

Ingredients

• ✓ molasses
• water
• kosher salt
• clove
• water
• pork chop
• vegetable oil

Instructions

1. 1 Combine boiling water, salt, molasses, and cloves in a large container, stirring until salt and molasses are dissolved. Cool to room temperature.
2. 2 Stir cold water into molasses brine to combine.
3. 3 Submerge pork chops completely in molasses brine. Cover container and refrigerate for 6 hours.
4. 4 Remove pork chops from brine; pat dry with paper towels. Lightly oil each chop. Discard brine.
5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
6. 6 Cook pork chops on the hottest part of the preheated grill until both sides of each chop is browned, 2 to 3 minutes. Transfer chops to the medium-high part of the grill; cook until slightly pink in centers, 6 to 8 minutes per side. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

By John Mitzewich

Ingredients

• ✓ molasses
• ketchup
• water
• corn syrup
• worcestershire sauce
• hot sauce
• steak sauce
• garlic powder
• onion powder
• salt
• black pepper
• nutmeg

Instructions

1. 1 Stir ketchup, water, corn syrup, molasses, Worcestershire sauce, hot sauce, steak sauce, garlic powder, onion powder, salt, black pepper, and nutmeg together in a saucepan over medium heat until smooth; bring to a boil and immediately remove from heat to cool completely.

By Michael Owens

Ingredients

• ✓ molasses
• bacon
• pork
• bean
• onion
• brown sugar
• mustard

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, about 10 minutes.
2. 2 Stir pork and beans, onion, brown sugar, molasses, and mustard into bacon in the skillet; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until thickened, 15 to 20 minutes.

By Michele Davis

Ingredients

• ✓ molasses
• water
• bread flour
• butter
• milk powder
• active dry yeast
• salt

Instructions

1. 1 Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Dough or White Bread setting, and then Start.
2. 2 If the dough does not form a ball on the paddle, add 1 tablespoon of flour at a time until the ball forms. Allow machine to complete selected cycle.
3. 3 To bake conventionally, grease a 9x5-inch loaf pan. Remove dough from the bread machine pan after the Dough cycle has been completed. Shape into a loaf, and place in the prepared pan. Let rise until doubled.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake in preheated oven until top is golden brown, about 40 minutes. Carefully tip loaf out of pan onto a work surface and gently tap bottom of loaf. If it sounds hollow, bread is done.

By Julie

Ingredients

• ✓ molasses
• great northern bean
• salt pork
• onion
• black pepper
• hot mustard
• butter

Instructions

1. 1 The bean hole should be 2 1/2 to 3 feet deep, depending on your pot. The hole should be big enough around to have a 6 inch space between the pot and the edge of the hole on all sides. To help hold heat, put some old tire chains or stones in the hole before starting the fire.
2. 2 Start the fire and keep it filled with good dry hardwood. Let it burn for about 3 hours. The hole should be at least 3/4 full of hot coals. After the fire has been going for about an hour, place the beans in a large pot, on the stove with water to cover. Bring to a boil and cook until skins roll back when you blow on them, about 45 minutes. Watch closely, because they will get mushy if left too long.
3. 3 When the hole is ready, cut the salt pork in to 2 inch wide and 1/4 inch thick slices. Place them into the bottom of the bean pot. Peel and cut the onions in half; lay them on top of the pork. Pour the beans and their liquid into the pot, then mix in the molasses, black pepper and dry mustard. Slice butter and place on top. Add enough boiling water to cover the beans by one inch. Cover the top of the pot tightly with aluminum foil so that it goes down over the sides by at least 2 inches. Place lid onto bean pot.
4. 4 Before putting the pot into the hole, remove about 1/3 of the coals using a shovel. Remove and discard any burning pieces of wood. Place the bean pot into the hole, and put the coals from the hole back in around the sides and over the top of the bean pot. Now start filling the hole in with the dirt, packing it down with your feet as you go. You should end up with about 2 feet of dirt covering the pot. Cover the place where the beans are buried with a tarp or piece of metal to keep out rain.
5. 5 Let the beans stew overnight in their bean hole. Carefully dig them out the next day and enjoy!

By HJARVEYGEE

Ingredients

• ✓ molasses
• brown sugar
• brown mustard
• bourbon
• ginger
• cinnamon
• clove
• black pepper

Instructions

1. 1 Place brown sugar, molasses, mustard, bourbon, ginger, cinnamon, cloves, and black pepper in a mixing bowl and stir until sugar has dissolved.

By Shawnee1756

Ingredients

• ✓ molasses
• biscuit baking mix
• white sugar
• pumpkin pie spice
• ginger
• applesauce
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).Grease a cookie sheet.
2. 2 In a medium bowl, stir together the baking mix, white sugar, pumpkin pie spice and ginger. Mix in the molasses, applesauce and egg until the mixture forms a ball. Turn out onto a lightly floured surface and knead for 10 turns. Place onto the prepared cookie sheet and pat into a 10 inch circle.
3. 3 Bake for 15 minutes in the preheated oven. Cut into wedges while still warm and serve with vanilla ice cream.

By Sara

Ingredients

• ✓ molasses
• water
• baking soda
• egg
• pie shell
• all-purpose flour
• brown sugar
• shortening

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine molasses, hot water, and baking soda together in a medium bowl; whisk in beaten egg until well combined. Pour mixture into deep dish pie shell.
3. 3 Combine flour and brown sugar in a separate medium bowl; cut in shortening until mixture resembles coarse crumbs.
4. 4 Sprinkle on top of pie filling.
5. 5 Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until filling is set, about 30 minutes more.

By D Stultz

Ingredients

• ✓ molasses
• kosher salt
• brown sugar
• garlic
• cayenne pepper
• water
• soy sauce

Instructions

1. 1 Mix salt, brown sugar, garlic, and cayenne pepper together in a large bowl. Pour in water; stir until dissolved. Mix in molasses and soy sauce. Let stand until brine comes to room temperature, about 50 minutes.

By Im Not a Chef I just Cook alot

Ingredients

• ✓ molasses
• soy sauce
• sesame oil
• tahini
• balsamic vinegar
• chili oil
• scallion
• soba noodle
• sesame seed

Instructions

1. 1 Bring soy sauce to a boil in a small saucepan over medium-high heat; reduce heat to medium-low and simmer until reduced by half, 10 to 15 minutes. Off heat, stir in molasses.
2. 2 Whisk sesame oil, tahini, balsamic vinegar, and chili oil together in a bowl; slowly whisk in soy sauce mixture. Stir in 1/4 cup scallions.
3. 3 Bring a large pot of lightly salted water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Immediately drain; rinse thoroughly in cold water.
4. 4 Toss noodles and sauce together; sprinkle remaining 1/4 cup scallions and sesame seeds on top. Refrigerate until cold, at least 30 minutes.

By NutritionJunkie

Ingredients

• ✓ molasses
• salmon fillet
• soy sauce
• white sugar
• worcestershire sauce
• lemon juice
• liquid smoke
• black pepper
• hot sauce

Instructions

1. 1 Slice salmon into 4 equal sections, width-wise. Rotate each section 90 degrees and slice lengthwise, about 1/4-inch thick. Remove pin bones with needle-nose pliers. Don't slice bony sections near center of fillet.
2. 2 Whisk soy sauce, molasses, sugar, Worcestershire sauce, lemon juice, liquid smoke, black pepper, and hot sauce together in a large glass or ceramic bowl. Add salmon and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 hours.
3. 3 Remove salmon from marinade and shake off excess. Pat salmon dry using paper towels. Discard remaining marinade.
4. 4 Place salmon strips in a dehydrator; run according to manufacturer's instructions until desired doneness reached, about 6 hours. Check every few hours for doneness.

By Allrecipes Member