FISH JERKY RECIPES

Steps:

• Place meat in a zip-top bag and freeze for 1-2 hours to firm up the meat for cutting.
• Slice the meat against the grain into 1/8 inch - 1/4 inch strips.
• Mix remaining ingredients in a zip-top bag, then add steak and coat well. Marinate in the refrigerator for 3-6 hours.
• Remove the meat and pat dry. Divide the steak strips onto the cooking trays in an even layer.
• Place the drip pan in the bottom of the cooking chamber and insert one cooking tray in the top-most position and one tray in the middle position.
• Using the display panel, select DEHYDRATE, then adjust the temperature to 160 degrees and the time to 3 hours, then touch START.
• At 1.5 hours, switch the trays.
• When the Dehydrate program is nearly complete, test a piece of jerky by bending it at a 90-degree angle.
• If any moisture seeps out, return for an additional 20-30 minutes. If it bends, but there is no moisture seepage, it is done. If it cracks and breaks, it is overdone.

Steps:

• Place the salmon in the freezer for 45 minutes to 1 hour.
• Place the soy sauce, molasses, lemon juice, black pepper and liquid smoke into a large ziptop bag, seal and shake to combine. Remove the salmon from the freezer and cut into thin strips. Add the salmon strips to the bag with the marinade, reseal and allow to marinate for 1 1/2 to 3 hours.
• Drain the strips in a colander and pat dry on paper towels. Evenly distribute the strips of salmon onto 2 of the air filters and then stacking the filters on top of one another. Top these with one empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with two bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 12-18 hours. If using a commercial dehydrator, follow the manufacturers directions.
• Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.