Post by stripergirl on Jun 16, 2013 10:24:05 GMT -5
CAN BE USED FOR ANY FIRM FISH INC. STRIPER, BASS, CRAPPIE,TROUT, TUNA, SNAPPER.......
2lbs fillets 1/2 c soy sauce 1/4 c pineapple juice 1 tbsp brown sugar 1/4 tsp cayenne 1 crushed garlic cloce 1 tbsp minced ginger 1 tsp s&p
cut fish into 1/4" strip 1 ' wide and 3-6' long marinate in above for at least 6 hrs or overnight discard marinaade and dry strips well use dehydrator, smoke or place on well oiled top oven rack with cookie sheet under to catch drippings 145 degrees for 2 hours then 130 if your oven won't go that low...use lowest temp and crack oven door after 2 hours open oven door wider.....when done jerky will crack and but not bend with dark brown glaze....cool and refrigerate til ready to eat!!
Did you use a dehydrator or oven?? I also make venison, antelope jerky etc. and my "worst" batch was actually my best....my bro took it to work and they begged for more...said it was the best ever lol.....I had sliced it really thin and it came out like bacon...that's the way I always make my jerky now.......you know every batch seems to come out different because if you're like me, you have to doctor it up a little!! Hope you enjoy the experiment!
Post by 2 oars & a trash can on Aug 20, 2013 6:18:05 GMT -5
I used the oven, which is not a new model by any stretch. I actually blew up something in it because now it quit working at all. I suspected the element but my multi-meter shows resistance in it. I was trying to keep the temp low but high enough, so it kept cutting in and out, so I think I wore out whichever switch is in there that tells it to turn on and turn off. Down to a toaster oven now, until I figure it out. Both my kid and my cat give the jerky a thumbs up.