Originally Posted by Guy
Cheechako; Could please go ahead and give us some good directions for making fish
jerky? From dead fish
OK, it's real basic. Cut the fish into strips maybe 3/8" thick, up to an inch wide. Just use any brine that would be used for smoking meat. Basically:
*1/4 to 3/8 cup of salt
*1/4 to 3/8 cup of sugar
*and about 1 quart of water
Mix this well, put the fish strips in it for 3 hours or overnight. You want the meat covered with the brine.
For fish I like to add Soy sauce and use brown sugar. Experiment! once you have the salt
and sugar you can add what you want.
, we would put the strips on the cabin
top laying on top of those wire cookie sheets
with a protective foil underneath. The wire racks allow air movement and the foil helps to reflect the heat. (You could just turn the strips over.) One good hot day and their done, not so hot a day and you might have to bring it in for the night and put them out another day.
When done it's amazingly tough like beef jerky, you'd think it would be crumbly, but not so!
I imagine you could smoke fish in your bbq the same way.... maybe put one charcaol brick in and just let it smoke... then another.