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Fish jerky.

Discussion in 'OGF Kitchen' started by Anth, Aug 13, 2005.

  1. How do you make it?
    Will any fish work, store bought or not?
    I have a food dehydrator, I guess this is what you use.
     
  2. Predator225

    Predator225 Predator225

    333
    5
    823
    Like other jerky, it will be on the chewy side seeing as how you are dehydrating it since dehydration of meat toughens it up as opposed to smoking or salt-curin which i do alot of at my restaurant. Use a fish that is low in fat as well like bass, crappie, walleye. Avoid fatty fish like catfish or salmon because all the oils and fats will spoil alot quicker than leaner fish. Good Luck!!

    JB
     

  3. My favorite is bluegill because the fillets are the perfect thickness. I will slice a small fillet in two lengthwise and a large into three pieces. I marinate in soy sauce, liquid smoke, brown sugar, and fresh ground pepper for about 1/2 hour. Then you set on a rack to air dry untill the pieces are sticky to the touch. Then dehydrate.
     
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