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A marinade is an alternative to salt mixture in jerky.
MARINADE RECIPE FOR JERKY OR FISH
For 4 pounds of meat or fish, use;
1
/2 cup liquid smoke 1 cup soy sauce
1 teaspoon salt
2
/3 cup water
1
/2 teaspoon pepper
Mix and let stand while preparing meat or fish. Place
meat or fish in a bowl and cover with marinade, tossing to
coat all pieces equally. Let stand 6 to 12 hours. Drain in
sieve and dry.
FISH JERKY
Low-fat fish make good jerky since they are less oily and
have a longer shelf life. Four pounds of fish makes about 1
pound of fish jerky.
1. Keep fish cold to reduce risk of spoilage. Properly
clean them, remove bones, and cut into strips
1
/4” to
3
/8” thick. Soak in a refrigerated brine of
1
/2 cup salt
to 1 quart water for 30 minutes.
2. Remove from brine and pat dry with paper towel.
Layer fish in a glass container and generously sprinkle
each layer with a seasoning mixture. Use about
1 tbsp. salt mixture for two pounds of fish. Tightly
cover and refrigerate 4 to 8 hours.
3. Place paper towel on drying trays to soak up excess
oils. Place fish strips on paper towel without overlapping.
Dry until they are hard, dry, and tough, but do not crumble
and no moisture remains. Jerky made from fish with a high
oil content will have an oily texture that is not moisture.
Store in airtight containers, Deni Freshlock® canisters or
Freshlock vacuum sealed bags. The flavor remains longer
when refrigerated. Eat within 3 months.
DRIED COOKED MEAT OR FISH
Any type of fresh, lean meat, poultry or fish may be cooked
and dried. Dried cooked meat or fish will last about 2 weeks at
room temperature, therefore, it is better to dry small quantities.
Meat can also be ground for sandwich filling. Store dried,
cooked meat and fish in the freezer to maintain freshness until
you are ready to eat it.
1. Cook meat thoroughly, remove from cooking broth, drain
fat, and refrigerate. Cut into
1
/2” cubes after removing fat.
Place paper towel on drying trays, then place meat on the
paper towel. Dry until meat appears hard or crisp and all
moisture is gone.
2. Store dried, cooked meat or fish in an airtight container,
Deni Freshlock® canisters or Freshlock vacuum sealed bags
and consume within 2 weeks. For longer storage, keep in
the freezer up to 2 months.
3. To reconstitute, soak in hot water or broth from 30 minutes
to one hour or until plump. Add to recipe and simmer 15 to
20 minutes.
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Food Dehydrator
7100 Instructions sgle pg 6/18/01 9:46 AM Page 15