Mix soy sauce with ginger, garlic and honey or stevia powder. Cut salmon into strips, about 3/8 inches by 4 inches. Dip into soy sauce mixture and place on a rack, set over a cookie sheet. Place in a 150 degree oven for about 24 hours or until dehydrated, or dry in a dehydrator. Store in an airtight container in the refrigerator.
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