Brad Makes Fish Jerky | It's Alive | Bon Appétit

you just want to bite that into your grizzly bear right oh definitely pause for a second hey guys and it's

alive

. I'm going to make one of my favorites. I'm going to make salmon

jerky

. Fish

jerky

. I have a beautiful piece. wild Alaskan coho salmon I have a ton of different spices and ingredients let's make a marinade put it in the hydrator let's call it jerky jerky yeah, you brought up all my opinions, thoughts and ideas, let's talk about betraying me. I mean the cranberry sauce mmm, I'm missing his ex, but it's such a beautiful piece of

fish

, you know, get the best

fish

you can get.

I want something that doesn't have a lot of fat content in the making of jerky, like beef or anything else you want. leaner cuts, it's like you could get a wild sockeye salmon or Wow coho, yeah go wild, it's wild fish here. I mean, this one is nice, beautiful, dense, nice and clean tasting, the belly is the fattest or the fattest in almost all of them. I'm going to remove about a pound and a half of the tail and then save it to cook for a family meal, maybe make some tufts or something. Hey guys, saying he's

alive

, we'll do it. one of my favorite dishes is a wow I guess it's not a dish one of my favorite foods Hi guys they say and it's alive but we'll cut this right here nice lean tail in the back look at that beautiful fish yes beautiful fish nice show for sure The world , the world watching you, nailed you there, just to the right of the T, that's Gabby, so I'm going to peel off your skin right on your tail, I'm going to cut it off and run it right over the skin, beautiful, take this, roll it up and smokes.

Now you can, you know, Christmas, do whatever you want, you know, kiss this, make some skin, you know, some crispy skin, do whatever you want and I'll leave it there for now, I don't know, maybe. Maybe he was dehydrated, make a mask, hey guys, I'll just help myself along the way, yeah, and he'll give me some sass on the way in, yeah, classic Morocco will do for some questionable looks from behind, great energy. Today Tuesday, uh, I've been making the show's nemesis, the pirate, okay, where the hell were we, Hansie, so when I make fish jerky, I'm going to cut this right at the end, so I don't want it to be too long. put that right in the center on oh wait a minute, yeah, no, okay, okay, just to make it a little bit more manageable and then usually, you know, if you were going to say you were going to cut smoked salmon or gravlax or something like that.

Cut it this way just as you would cut it like a piece of fish to make jerky. I like to cut it this way. Punch strips of fly together and that will help them stay together. It's not from the inside, you know, from the connective tissue that keeps it from falling apart. and it's just going to stay in one nice strip, so I'm going to cut it into four nice strips and then we're just going to cut it into nice little strips like an eighth of an inch, about eight by a quarter of an inch, something like this and look when you cut it.

That way as you see it it really holds together, if you were to cut it on the other side it would start to fall apart especially after a while in the marinade, nice beautiful color and that comes from what the fish eats, what eat this wild fish. you know, if that goes out into the ocean, it gets into all those little crustaceans, different types of fish and things that it eats and all of that helps contribute to the color of these fish and the flavor, so everything wild goes wild. if you can, especially for the salmon, especially for everything, thank goodness, we'll add them right to the bowl and I'll cut the rest into slices.

Now a lot of people like to cut dark meat and you can, you know. it might be a little fishy to some people, I like it, we'll leave it on, we'll leave it on and see how it goes if you're not really into fishy flavored things, I'm guessing you're probably not doing it. dried fish, but if you know, if you're in the batch, if I have it, if you're here baby, oh yeah, oh yeah, we have babies, so now we're going to prepare our marinade for this. and we're going to let this marinate overnight in the refrigerator.

First up is Jen's Goji Fermented Korean Pepper Face. Is incredible. You've seen me use it many times. It's just a great random pair of pants to have in your refrigerator. add 3 tablespoons of soy sauce next, someone's little tamari and some black soy sauce, if you can't find this one, this is a Thai soy sauce, it's amazing, it's a little sweet, it's just black , so if you can get it you will be knocked out if not, just add a little more soy sauce, so first we will use regular soy, we will make 3 tablespoons, come back in 20 minutes, there's the next one, we will make the black soy sauce. make 1 tablespoon, it's a little thicker, oh but it's good, there it is for our next trick.

Sesame 1 tablespoon sesame seeds. Next, we're going to give it cayenne pepper, we're going to give it a little bit of spice, we're going to do 1 teaspoon, oh, that's it. you're singing and singing baby, well, zing, come on, bingo, bango, baby, next miso mmm, I'll use it because I had it, I got it from another project, a really cool chickpea miso, 1 tablespoon of that ingredient more, let me go again. Well, who is this Igor? That whole Winnie the Pooh thing. Well, what was his deal just to push? Oh yeah, I was dealing with someone. Nobody talked about it, but that was dark.

Very interesting. Tigger. Tigger bouncing off the walls. Tigger, relax, I really feel bad. for Igor I want to like where it is now Lord, I say Igor, oh yeah, or let's bring this down again, saddened a little by a new kahani, it's a thick, tasty, really fresh floral honey from New Zealand, so now let's just go mix this all together make it one big happy thing hmm Wow boy love honey oh okay let me get a little lousy with this thing maybe just use the spoon break that miso down all good, no lumps, no lumps, no bumps, no humps no dumps , oh, I almost forgot about the joker, but a little piece of fresh ginger, oh yeah, just crush it, let it hang nice now you're going to pour it in there.

I'll put some plastic on top and we'll set it up. the fridge. I'm going to do this by hand with a wet clay sound. Great, I'm just playing with it now, so I'm going to push this down. I don't want oxygen. Put it in the side just put it in a little cocoon like this, I'm going to put this in the refrigerator and that's it. Gabi walking looks pretty good, but very good, we will give you a B+ greeting in your Morocco that smells the light post. It's a madhouse down here everyone is mad at us oh Claire we're not done yet so let's make salmon jerky.

I already did. oh, have a snack and we'll talk about it, look how cute. I'll do it like this because they're a little thick. I think you can handle it. I like it spicy. You know it's like fish jerky. You can get away with it. It can take a good marinade. You know, we do it at 135 for. you know, about four or five hours, no, not so much, yes, yes, oh, the egg yolks, yes, it's just a novelty now, it's just a fun little thing, it's a beautiful color, I'll open it one day, They will be spicy. tasty little boogers I think bugs are what people say right, you know, I saw my son eat a booger the other day.

I can't even say I've never been so disappointed and then she says what I am, that's the most disgusting thing I wasn't a booger either when I was a kid Claire maybe you're not, no you weren't a booger reader look she's acting weird, it might have been okay, this might take a little while because they're a little bit thicker than idea then when I made this the first time, but I like it because I like them a little meaty like that, so we'll just set it 1: 35. I'll set the timer for eight hours. I'll check this at the end of the day maybe it's ready, do you know what time it is?

It's a quarter to 2, it probably won't be, but before I go home I'm going to lower the temperature and probably just let it sit. I'll have to assess the situation then, but until then we'll stick them in the dehydrator, eh, it's going to be spicy, nice, put some informant powder in it ik, what a great idea, so keep an eye on those Huns IIs, if you're around , I will go. I'll catch you when I want to try them later, but if it's no big deal, I'll let you know tomorrow and we'll nibble on it, it'll taste good, we'll have fun and check it out. so we'll see you in a bit, eh, bon appetit.

Okay, we're not done yet, see you tomorrow, get out of here. Claire is angry, everyone is angry, Dan is angry, well, Dan is angry, you know, Dan, so I hope the new reinforcements added help. fermentation and we'll check it in a few days, okay Hansie next hello guys today and it's now, what are we going to do now? Hansie, let's do oh oh, you want to talk about fish jerky, so we've already covered that. Kevin, still Kevin, so we marinated the jerky with some beautiful fish, it was beautiful, we had it in the dehydrator, the crew, the production crew from one of the other shows, I think Claire was filming or something, Kevin, He's a great guy, camera operator, one of the best in the business, but I got it, you know, he really chased me down, he was unplugging his little light system and he unplugged it to hydrate.

Something happened, he called me like five times, this is like a Friday at 7:30, poor thing. boy I finally got back to him he yada yadi plugged him back in a nutshell, he's dehydrated, he's a little bit, I don't think there's any moisture left, let's take a look at Kevin, I didn't like it that much, I think Oh Delaney. Well, look who it is, yeah, this is um, yeah, yeah, that's what we'll call it, it was good, the line was shorts, uh, look at the matching shoe, look at this guy, I pay attention, so Kevin, ya You know, Kevin is off camera.

Hey, he screwed me. he unplugged it by accident he's the nicest guy in the room he unplugged it by accident and we fixed it long story short we made salmon chips they are very very dry oh it's not a lost product as a side dish it's tasty now you know . crunch that on a salad maybe or like a salmon, just dip it in or something or fried rice, oh, now you're talking right, some rice, scallion, egg and let it fester, that's a good idea, so That's what we were trying to do. To make it, thanks Kevin, no, no, but long story short, it didn't taste bad, right, it's just high, oh yeah, I'm right, I like it, let it roll, so this is a batch, look at the color difference, the same marinade, same marinade, same thing, everything.

I didn't understand Kevin's, yeah, you shouldn't have shown your face, dude, I can't even, I don't know how to express that, I was going to say, I can eat a ton of that, okay, I need, I need the hot little road trip oh , you're doing a career in prose, look at the car in a boat, you're going fishing, that might be the best salmon jerky I've ever had, thanks for stopping by, buddy, yeah, I really needed that happy little dehydration accident, hey, This happens, although you already know. I mean you guys could have a cabin hanging around in your world too.

I don't know how they'll hang out. I'm going to put this back in a ziploc. I think the lady has a good idea when making them. I know I might turn it into a powder or just break it up and chop it up and use it in fried rice. I think it would be very good even when you make mistakes. I think you can save it like we do. What to do with this is in no way rubbish in any way it's just not that tasty to nibble on it's that one that you live, you learn bone.

Appetite miniature. I'll give you these from Kevin to see how long you can stay. She will appear. stable like The Truman Show you're like, I'll tell you today? Sound guy is a real jerk, yeah, underpants, my ID waiting, kind of guy, you think I haven't worn underwear in six years. I don't wear underwear, not like I did six years ago. something sometimes when I wear a suit or something you have to do sometimes you know it's real tastes and otherwise you're like what that guy from Mad Men didn't understand like it was always like that, I always felt like gasping going to pits, here's the thing, today we are going to say McMahon