makes an execllent Black Pepper beef jerky,
Final Frontier Jerky.. Sometimes, a change of pace
is needed and I’ll make fish jerky for my personal use..
I learned this terrific version of fish jerky while
fishing with Slim in Utah.. It comes out tender, flaky,
and moist.. The flavor is superb.
6 to12 - 3/8-inch 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.. Use a little non-stick spray on the racks. Place
the filets skin-side down on the racks in the smoker..
If they are 3/8' thick, smoke for 6 to 8 hours.. If
thinner, smoke for less time, if thicker, smoke for
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.