I have had various forms of jerky......Elk, Bison, Deer, Aligator, Rattlesnake, stuff like that.
Has anyone had/made fish jerky? If so how did ya do'r?
Question 4 the chefs
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DuckDr.
- 2018 Member of the Year
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Question 4 the chefs
HUMMMMM...................What was I think'n????
Re: Question 4 the chefs
No, never tried fish jerky and it does not even sound good. Here is what I got:
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).
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.
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).
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.
I take that life if I can, with regret as well as joy, and with the sure knowledge that nature’s ways of fang and claw or exposure and starvation are a far crueler fate than I bestow. – Fred Bear
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DuckDr.
- 2018 Member of the Year
- Posts: 72
- Joined: August 16th, 2005, 5:34 pm
- Location: Next to Sum Creek
Re: Question 4 the chefs
Same deal if your use'n a dehydrator????????? 
HUMMMMM...................What was I think'n????
Re: Question 4 the chefs
Ya sure, why not? 
I take that life if I can, with regret as well as joy, and with the sure knowledge that nature’s ways of fang and claw or exposure and starvation are a far crueler fate than I bestow. – Fred Bear
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fishin
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Re: Question 4 the chefs
We use orange juice, brown sugar and some other chit. Then I usually smoke 
it though it is not one of my favorites. I can get the whole recipe if you want it.
it though it is not one of my favorites. I can get the whole recipe if you want it."Now there's too many fools makin too many rules,
that's one thing you can't say about us."
that's one thing you can't say about us."
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hobiecat
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- Joined: March 5th, 2004, 2:16 pm
- Location: Columbia, MO
Re: Question 4 the chefs
BTW, you just need 4 more posts BB!!
I was drunk the day my momma got outta prison.
Re: Question 4 the chefs
I
I take that life if I can, with regret as well as joy, and with the sure knowledge that nature’s ways of fang and claw or exposure and starvation are a far crueler fate than I bestow. – Fred Bear
Re: Question 4 the chefs
needed
I take that life if I can, with regret as well as joy, and with the sure knowledge that nature’s ways of fang and claw or exposure and starvation are a far crueler fate than I bestow. – Fred Bear
Re: Question 4 the chefs
6
I take that life if I can, with regret as well as joy, and with the sure knowledge that nature’s ways of fang and claw or exposure and starvation are a far crueler fate than I bestow. – Fred Bear
Re: Question 4 the chefs
more
I take that life if I can, with regret as well as joy, and with the sure knowledge that nature’s ways of fang and claw or exposure and starvation are a far crueler fate than I bestow. – Fred Bear
Re: Question 4 the chefs
post
I take that life if I can, with regret as well as joy, and with the sure knowledge that nature’s ways of fang and claw or exposure and starvation are a far crueler fate than I bestow. – Fred Bear
Re: Question 4 the chefs
Hobbs
I take that life if I can, with regret as well as joy, and with the sure knowledge that nature’s ways of fang and claw or exposure and starvation are a far crueler fate than I bestow. – Fred Bear
Re: Question 4 the chefs
.
I take that life if I can, with regret as well as joy, and with the sure knowledge that nature’s ways of fang and claw or exposure and starvation are a far crueler fate than I bestow. – Fred Bear
Re: Question 4 the chefs
Mr.3000
I take that life if I can, with regret as well as joy, and with the sure knowledge that nature’s ways of fang and claw or exposure and starvation are a far crueler fate than I bestow. – Fred Bear