So I've been craving the dried tuna I used to eat in Hawaii as a boy, and my neighbor had recently given me a big chunk of frozen tuna from his San Diego trip he'd caught.
Called my Mom to find out how it's made, and what? They'd slice it, salt it, then lay it out and face a big fan on it for a day. This doesn't seem right to me, sounds like food poisoning waiting to happen, especially given that tuna is a relatively fatty fish and I know things with fat have more spoilage than leaner cuts.
What the hell though you only live once so I rigged up a fan in my garage with the salted tuna laid out on a wire cooling rack. We live in Arizona so the garage is pretty warm, I ran it all night. Tried it this morning, very good, never got sick. I've no idea why I didn't get sick, this seems like a perfect way to get sick.
So... any other jerky makers in the forum? Do you use oven, dehydrator, or the above MacGyveresque deal? Marinate or just salt? Ever use fish?
Called my Mom to find out how it's made, and what? They'd slice it, salt it, then lay it out and face a big fan on it for a day. This doesn't seem right to me, sounds like food poisoning waiting to happen, especially given that tuna is a relatively fatty fish and I know things with fat have more spoilage than leaner cuts.
What the hell though you only live once so I rigged up a fan in my garage with the salted tuna laid out on a wire cooling rack. We live in Arizona so the garage is pretty warm, I ran it all night. Tried it this morning, very good, never got sick. I've no idea why I didn't get sick, this seems like a perfect way to get sick.
So... any other jerky makers in the forum? Do you use oven, dehydrator, or the above MacGyveresque deal? Marinate or just salt? Ever use fish?