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flatfish jerky Recipe for Summer Flounder (Fluke)
a few minutes
1 1/4 to 1 1/2 lbs. turbot or other flatfish (cut 1/4 " thick cross grain)
1/4 c. soy sauce
2 T. water
1 T. honey
Combine the soy sauce, water, honey, and ginger together. Marinate the fish in this for 5 hrs. in the 'frig. Then place the fish in your food dehydrator at 130' to 140' for 12 to 24 hours until the fish feels firm, dry, and tough...but doesn't crumble. There should be no moist spots. Eat within 2 to 3 weeks or store in the freezer.
11/11/10 11:52 AM
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