makes an execllent Black Pepper beef jerky,
Final Frontier Jerky. Sometimes, a change of pace
is needed and Iíll 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,
16 oz of beer
Stir the beer and
Yoshida's together in a glass dish, bowl, or zip-bag.
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 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.