Fish Jerky – Made with Asian Carp!

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium and gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based alternative, while chicken is a more affordable protein.

Remove the skin from the Asian carp fillets.

Remove the dark meat from the back of the fillets.

Grind the fillets using a meat grinder with a fine grinding plate, running the fish through twice to ensure all bones are ground up.

In a large bowl, mix together the ground fish with the following ingredients for each pound: juice of 1 lemon, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon black pepper, and a pinch of salt.

Thoroughly mix all the ingredients together in the bowl.

Place the mixture in a strainer and cover with plastic wrap, then refrigerate overnight to marinate and drain excess liquid.

Load the ground marinated fish into a jerky gun and shoot out strips onto the dehydrator trays, leaving space between each strip for airflow.

Set the dehydrator to 145°F and dry the strips for a little under 4 hours, checking for doneness.

Once dried, let the jerky cool thoroughly before removing it from the racks and storing it in a bag.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens