Fish Jerky

Vlaude · Post by **Vlaude** » Fri Dec 12, 2008 1:32 pm

Anyone ever make fish jerky. Been tinkering with some recipes, but can't quite get it down. Just curious if anyone makes it and maybe a good recipe. Surprised how good it turned out, but a bit to much soy flavor in the recipes I've made... If I perfect it I think its something I might make a bit.

TexasSurfFisherman · Post by **TexasSurfFisherman** » Fri Dec 12, 2008 2:46 pm

Yes it is awesome.............Check out squid jerky also...

need a recipe let me know. its great for trips and long paddles.

Vlaude · Post by **Vlaude** » Fri Dec 12, 2008 3:22 pm

Yes please I am really interested in a good recipe. I used a soy based recipe and the soy sauce taste was too strong for me. I'd prefer something with a bit more flavor or spice and less soy & salt taste. Post'em up, please! THANKS!

TexasSurfFisherman · Post by **TexasSurfFisherman** » Fri Dec 12, 2008 4:13 pm

Soak your fish in salt and water mixture for 8 hours

Teriyaki (SP) one bottle for 5 lbs of fish.

Cayenne pepper chips. Chunk of pecan wood inside bowl with mixture.

Bake or dehydrate on low for 13 hours

if in oven cook on 175 for 3 hours or until texture of leather. if in smoker 8 hours is fine. Make sure you got a good coal set and do on cool day so fish don't go bad in process.

Shiner beer if at home to go with it. On the water drink 17 beers with it.

Vlaude · Post by **Vlaude** » Fri Dec 12, 2008 4:35 pm

LOL, I have a dehydrator... I'll try the recipe on Sunday when I get back with a few small stripers / hybrids to give it a go with. How think do you cut the strips? I did them pretty thin last time and turned out well.

TexasSurfFisherman · Post by **TexasSurfFisherman** » Fri Dec 12, 2008 5:37 pm

Vlaude wrote:LOL, I have a dehydrator... I'll try the recipe on Sunday when I get back with a few small stripers / hybrids to give it a go with. How think do you cut the strips? I did them pretty thin last time and turned out well.

1/8"th of an inch is max. Anymore than that you are gambling on a uneven smoking or dehydration NOT WORTH IT..........

Try chicken the same way.

Piscado Loco · Post by **Piscado Loco** » Mon Jan 12, 2009 4:08 pm

ROTFLMAO! TexasSurfFisherman, ur avatar really had me going there for a min. I have fingerprints all over my screen now. I almost got out the fly swatter. That's great man.

Fish On!

barditch · Post by **barditch** » Mon Jan 12, 2009 9:22 pm

Just me, but, an oily fish (king mackeral, smack, etc) skinned and brined, then held over very cool smoke (120) for 8-16 hrs is really good! 'Course, cold beer really helps it along, too! JMHO.