Fish Jerky Ingredients:
6-12 3/8' thick fish filets.. Use fresh-caught trout, salmon, bass, or very fresh store-bought.. 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 and 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.
(Can skid this since you have the fish in brine. But would mix the fish with soy, teriyaki, or your favorite seasoning)
Prepare your home smoker (or dehydrator) for use. Use a mild wood like apple, cherry or any fruitwood 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. Shoot for 110* and never over 150*.
Remove from smoker and cool in a paper bag or clean cardboard box. Warm fish jerky will sweat and possibly spoil if sealed in plastic or glass before it is cooled.