Quick Answer
Yes, you can make jerky using fish or poultry, but it requires careful handling and drying to avoid spoilage and foodborne illness.
Preparing Fish Jerky
When making fish jerky, it’s essential to use a lean fish species such as salmon or trout. Slice the fish into thin strips, about 1/4 inch thick, and remove any bloodlines or bones. Marinate the fish strips in a mixture of soy sauce, brown sugar, and spices for at least 2 hours or overnight.
Drying Fish Jerky
To dry fish jerky, use a food dehydrator at 160°F (71°C) for 3-4 hours or a low-temperature oven at 150°F (65°C) for 4-5 hours. Monitor the strips’ dryness and texture, as over-drying can make the jerky tough and brittle. Once dry, store the jerky in an airtight container in the refrigerator.
Preparing Poultry Jerky
For poultry jerky, use thinly sliced breast or thigh meat from game birds like wild turkey or pheasant. Marinate the slices in a mixture of olive oil, Worcestershire sauce, and smoked paprika for at least 2 hours or overnight. Dry the poultry strips using a food dehydrator at 160°F (71°C) for 4-5 hours or a low-temperature oven at 150°F (65°C) for 5-6 hours.
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