Beefjerky.com
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.
Ingredients:
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.
