trout jerky....or if your from detroit you can use carp!

Tarheel

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Oct 25, 2009
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trout jerky

Finnmark, Norway...Comes out tender,

flaky, and moist.

The flavor is superb.

6 to 12   3/8' thick fish filets.

Use fresh trout the skin can be left

on if you like.

It helps hold the filet together while

smoking.

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 an 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.

Do not put in a plastic bag or container

as the fish jerky will sweat if sealed,

until it cools.