Preparation:
Place filet skin side down. Cut thin strips the length of the fish. If you
will hang the strips, do not cut the full length, but leave about 1" intact
from the end and cut the next piece to the full length of the fish. This
will create a "V". Proceed to cut strips. Expect some strips to break.
Place strips into Large Bowl. In a large bowl, stir ingredients until sugar
and salt have dissolved. Pou= r into Large Bowl of strips. Soak fish strips
no more than 6hrs. Drain and fully smoke with alder wood until the texture
is that of moist jerky. At this point, they may be frozen in 1qt. freezer
bags. Hawaiin strips are eaten as snacks- much like beef jerky. The cut
should be
thin, NOT more than 1/2". The finished product should be the texture of
moist beef jerky. |
