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Fish Jerky Recipe 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, Japanese)

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.

Before you go on that fishing trip, order some beef jerky.
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