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| Between 2 1/2 and 3 lbs of tuna |
Some may ask why on earth would you make jerky out of tuna. I ask you this, what is a single gal suppose to do with almost 3lbs of tuna???
I have never made jerky before and when my friend Jonathon stopped over with a hunk of tuna from his fishing trip, I could not resist trying this out.
Some helpful tips: Freeze the tuna before you cut it into slices. It is much easier. Marinate the meat over night so you can start the drying process the next morning. I did not do this and had tuna drying until 1:00 in the morning. Also, open a lot of windows and have candles and air freshener ready!!!!
The Recipe:
2/3 cup Worchestershire Sauce
2/3 cup Low Sodium Soy
1t Pepper
1t Garlic Powder
4T Powdered Ginger
Cut tuna into 1/4in slices. Marinate for 6 to 8 hours.
Line a cookie sheet with aluminum foil and place a cooling rack on it. Then place the tuna slice close together on the rack. Place on the lowest heat that your oven will go and place a crunched up aluminum ball in the door to keep it slightly open.
Dry for about 8 hours. I would check periodically to see how the pieces are doing. Some of mine dried faster than others.
