Tuna Jerky in the Performer.

[jaycee213]

Yes, fish again. Bet you guys are wondering wheres the beef or pork, well this is summer and I'm a fisherman so I have plenty of fish both caught by myself or given to me by the many fisherman friends i have. Someone is always fishing and we always spread the wealth. Here is my attempt at Tuna jerky and I say it came out just like beef jerky.

Out of the brine and drying to form the pellicle layer.


The 2 hr mark running at 170 degrees. I got the temps down to 150-160 after this point.



This is the 5 hr mark. I decided to try something different and made a glaze consisting of brown sugar and granulated garlic reduced down and brushed it on the fish on the top grate.



Pulled at 6 hrs and set on racks to cool.

[Matt_T]

Here's what needs to happen - I'll be more than happy to test it and see if your claim of "it came out like beef jerky" holds true.

I will take on for the team...

Don't ask questions just put it in a ziplock and send it on its way.

Great looking stuff you're cranking out over there - thanks for posting.

Cheers -

Sent from my HTC One_M8 using Tapatalk