Winter clean out.....

That looks good.  Never made jerky out of fish, but cold smoked trout is awesome.

That looks good!  I keep the seasoning very simple and use it for all jerky as it is a flavor my family enjoys.

2 tablespoons kosher salt

2 tablespoons brown sugar

1 tablespoon course ground pepper

1 tablespoon garlic powder

1 teaspoon cayenne pepper

That mix gives a good balance between sweet and spicy and is just peppery enough for our tastes. I use it as a dry rub and then let the meat/fowl sit covered for 24 -48 hours. It will usually take care of about 4 cups of meat. The only liquid I will ever add is when I add teriyaki to some batches.  We don't like it too strong so I'll use about 1/2 cup. 

For our use we like to be able to let the flavors of the different meats come through.  I know some people who use a spice mixture that is so strong you really can't tell if you are eating venison, duck, beef, goose, or whatever.  We like the natural flavors to be able to come through.

Yep. smoked trout and salmon is awesone.  I don't think I would try jerking any fish except for the belly meat from a flathead catfish. I don't know if you are familiar with it or not, but it has a consistency like lobster so I think it would hold up well in a dehydrator.  Living next to the Mississippi, we pull in our share of flatheads (along with the usual blues and channel cats) on our trot lines.

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You've got a potential gold mine with trademarking and marketing "Mississippi River Lobster Jerky"

I mainly fly fish, so is a rare occasion that I end up with a catfish.  Mostly catch and release anyway - I like catching much more than cleaning.

I like it all, but being born and raised near the Missouri and Mississippi rivers I have a profound love for that big water.  We spend weekends out there running lines and camping on sandbars.....and most weekends we are all all alone.  I'm always amazed at how little the big rivers are used for recreation once you get south of the lock and dams......but the Mississippi is just absolutely FULL of fish.  We've made a few trips,down and back, to Memphis on the Mississippi.....it's a wild ride and every time the river is different.

I'm thawing some flathead out now.  I'll report back on the impending fortune. LMAO

Hi Mountain is great and I used to for a long time.  I got away from it when I started making more and didn't feel like paying for it.  If it was going to be sitting around for a while I might still consider a cure......but I can do 2 lbs. (yeah, that's about 4 cups) and it's gone in a couple of days.  If I needed to keep it much longer then that I would refrigerate it, and if I was going to keep it for a few months I would vacuum seal it.  There are 3 or 4 of us in my office who are making jerky with the recipe I put up and none of us are using a cure.......no deaths yet.

My advice would be start EASY on the liquid smoke (if that's what you mean by smoke) to see what you like......you can always add more the net batch, but my experience is that you can sure screw up a batch using too much....don't ask me how I know this. LOL

Holy cow.....up late tonight watching hockey and working on some trays of goose jerky while I wait on the ice storm from hell to roll in.  I seasoned it with the same spice recipe I gave earlier and marinated with "Soyaki" that I found at Trader Joe's while looking for something different.  This marinade is a soy base heavy on sesame and ginger......and I warn you......you'll smack your grandma to get the last piece.  Keep a beer or two handy (or whatever your favorite beverage is) because it's spicy...ginger/pepper spicy.......but man is it good!  I only used enough to get the meat good and wet......maybe a half cup for a bit over a lb. of meat , and let it sit refrigerated for 24 hours.  This is fabulous!

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Yeah.......that's me about as miserable as you can get on the river.  Cold rain that day.....fishing was good enough, but the only reason we went out was because the river was rising with the rain and we didn't want to lose our rigs. That's about as happy as I could muster......pig tails were matted down under my hat.

Damn that looks good!!

At midnight tonight my hunting crew and I are headed to the Palo Duro Canyon area in Texas for 4 days of pig and quail hunting.  Let the freezer refilling commence.....45 quail possession limit.

Yeah, it's a private 46,000 acre ranch that never gets hunted.  The owner lets us shoot his quail in exchange for us killing hogs.  Last year we killed over 200.    Tannerite is brutal in a wild hog feed station. 

Originally posted by mdg2003 You were blowing them up? What did you guys do, set targets around the feeder and det them when a hog was near one? Sounds like a Jack Daniels inspired activity!

20lbs. of  it right IN a pile of corn.  Tracers rounds from 200 yards.  I have a video, but there is no way I can post it here.  Suffice to say it brings new meaning to the phrase "when pigs fly".