i would eat the hell out of this

yeah, its a flavoring additive to give food a more smokey flavor.

It's basically water that has been smoked with some minor artificial additives for taste. XD

it's not good or bad for you, neutral really...

It's great if you don't want to spend 8-48 hours smoking meat :P

Oh, deer.

That sounds like quite a good seasoning mixture! YUM! Wonderful snacks!

thanks! it was yum :)

I'm noming on freshly made fish jerky at the moment. This looks delicious and would last maybe a few days in my house...I make fish jerky a lot because I'm the only one who eats it lol. I'm so selfish, mine, mine, mine. *hugs*

mmm... never tried fish jerky, but that sounds delicious. This didn't even last more than a day.

Have a look at wuffy's reply to  yelleena. You might enjoy the sweet candied version of fish jerky there. *grins*

I love just about any jerky and its not only a great snack but so useful when camping or if you want to add a meaty flavour to something and so light to carry. *hugs*

Mmm! Fish Jerky is definitely good! Have you tried it "Indian Candy" style? Vrghr absolutely adores the stuff, doing it in his smoker! Here's a variation that is supposed to work well in a dehydrator (wuff uses a slightly different version in his smoker):

Ingredients
Salmon, sliced into 1/4 inch thick strips
Maple Syrup

For the marinade
1/2 cup of soy sauce
2 TBS brown sugar
1/2 tsp fresh ginger (optional if you don't like ginger)
1/4 tsp pepper
1 tsp liquid smoke
Note: If you like spicier/more savory flavor, add a bit of cayenne pepper and about 1/2 tsp ground cumin to the marinade.

Directions:
Boil all the ingredients except the Maple Syrup in a small sauce pan until all the sugar dissolves the flavors mix. Remove from heat and allow to cool.

Put the sliced fish in a zip-top bag and fill it with the marinade. Marinade it in the refrigerator for at least 45 minutes. Longer give stronger marinade and less fish flavor.

Carefully remove the fish strips from the bag (they'll be fragile) and discard the marinade. Pat fish dry with paper towels.

Arrange in the dehydrator. Paint a very thin coat of maple syrup on each with a basting brush.

Dry to desired texture.

The maple syrup may make them a bit sticky - you can leave it out if you wish. It bakes and dries in the smoker's heat, so isn't a problem there.

yum, have copied it down for later perusal. Hopefully I can transfer it to my proper computer when it comes back from the repair shop. I dip my fish in a lemon juice and water mix, then sprinkle with a mix of pepper, salt, mustard and what ever takes my fancy. I did one layer with simple sprinkle of sugar that I reckon the maple syrup would be better. This current version I made I like best when crisp. I love dried fish.

Not sure if liquid smoke is available here in Adelaide, I shall have to do a bit of hunting or get it mailed in from Sydney or Melbourne. Although we have a new butcher that does his own smoking that I may be able to tap for where to find some.

All in all I wouldn't be having any of it if it wasn't for you helping me purchase a new dehydrator. *hugs*

Many of our normal markets here in the states have liquid smoke. They normally keep it in either the condiments area (ketchup, mustard, etc), or in the "sauces" location with the bbq, steak sauce, etc. If you can't find it there, Amazon.com also offers it. It's not absolutely necessary, but does a reasonable job of making the dehydrated version taste like it spent some time in the smoker.

Your fish version sounds VERY tasty too! Yum!

*HUGS happily* Wuff is so glad to see the dehydrator getting so much use! Makes Vrghr a very happy pup indeed!