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FISH JERKY
1
/2 cup soy sauce
4
2
1
tbs. sugar
tsp. grated fresh ginger
clove garlic, minced or about 3/4 cup of your favorite commercial teriyaki
sauce
2
lbs. fresh raw tuna or salmon **
*
* You can use red snapper, sea bass, swordfish or any firm fish for fish
jerky. Salmon and tuna are outstanding. Salmon will bead oil during drying,
so be sure to keep soaking up oil with a paper towel.
Cut fish into thin strips about 1/4" thick, 1−2" wide, and 3−5" long. Mix
together marinade ingredients, pour over fish, and marinate for about 6
hours. Dry in oven at 145 degrees for about 2 hours, then lower temperature
to 130 degrees until dry. Makes about 1/2 lbs. jerky.
FISH JERKY
35
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