Prep Time: 2 to 5 hours
Drying Temp: 155° to 165°F
Drying Time: 3-4 hours
Yield: 14 to 20 (1-ounce) servings
Ingredients:
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2 quarts water
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1/2 cup kosher salt
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Optional flavorings: 1/2 cup packed brown sugar, 1/4 cup soy sauce, 2 tablespoons black peppercorns, or 1 teaspoon dried chopped garlic
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21/2 pounds lean, skinless fish fillets, such as cod, flounder, grouper, mahi mahi, or tilapia
Procedure:
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Combinethe water, salt, and any optional ingredients, stirring until salt is completely dissolved. Cover and refrigerate until ready to use. May be prepared up to 3 days in advance.
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Run your fingers over the fillets to feel for pin bones and use needle-nose pliers to pull them out. Place the fish in the freezer for 30 minutes to firm it up. Slice lengthwise into 1/2-inch strips. Cut the strips into 1-inch lengths. Place the strips in a shallow layer in the marinade, then turn gently to coat. Cover and refrigerate for 1 to 4 hours.
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Removethe strips from the brine and pat dry. Place the strips slightly apart on the drying trays.
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Dry the fish at 155° to 165°F about 3-4 hours, or until done.
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Turn off the dehydrator and expose the trays to the air. Remove any visible oil beads by patting the fish with towels. Cooluntil no longer warm, about 30 minutes.
