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Oz
01-25-2008, 10:04 PM
fish jerky#1

6-12 3/8' thick fish filets.. Use fresh-caught trout, salmon, bass,
or very fresh store-bought.. The skin can be left on if you like. It
helps hold the filet together while smoking.

16 oz. bottle of Yoshida's Gourmet Sauce (international foods
aisle, Japanese)

16 oz of beer

Stir the beer and Yoshida's together in a glass dish or bowl. Add the
fish filets and gently mix to cover the fish completly with the marinade.
Cover the dish with lid or plastic wrap and refrigerate for 24 hours. Mix
gently at least twice during the 24 hours for even marinading.

Prepare your home smoker (or dehydrator) for use. Use a mild wood
like apple or oak to make the smoke.. Place the filets skin-side down
on the racks in the smoker.. If they are 3/8' thick, smoke for 6-8 hours..
If thinner, smoke for less time, if thicker, smoke for more time..

Remove from smoker and cool in a paper bag or clean cardboard box.
Warm fish jerky will sweat and possibly spoil if sealed in plastic or glass
before it is cooled.






fish jerky #2

1/2 cup soy sauce
4 tbs. sugar
2 tsp. grated fresh ginger
1 clove garlic, minced or about 3/4 cup of your
favorite commercial teriyaki sauce
2 lbs. fresh raw tuna or salmon **

** You can use red snapper, sea bass, swordfish or any firm fish for fish
jerky. Salmon and tuna are outstanding. Salmon will bead oil during drying,
so be sure to keep soaking up oil with a paper towel.

Cut fish into thin strips about 1/4" thick, 1-2" wide, and 3-5" long. Mix
together marinade ingredients, pour over fish, and marinate for about 6
hours. Dry in oven at 145 degrees for about 2 hours, then lower temperature
to 130 degrees until dry. Makes about 1/2 lbs. jerky.