Asian Carp Fish Jerky Recipe – Cajun Carp Jerky

In this blog and video, I’ve got another delicious fish recipe coming your way: Asian carp Cajun jerky! You heard right…I’m talking about jerky made from silver and bighead Asian carp, which unbeknownst to many people are two of the most delicious and nutritious fish in the world, despite being a highly destructive rampaging invasive species here in America. This is an easy recipe that anyone can make and all you deer hunters out there who make your own jerky from ground venison will be quite familiar with the process.

Eat the Enemy - A Complete Guide to Catching and Cooking Asian Carp -Joseph Classen
Eat the Enemy – A Complete Guide to Catching and Cooking Asian Carp -by Joseph Classen

There are two basic ways that you can make jerky, and that is the whole muscle method where you cut fish or meat into thin strips (which I did a past video about), or the ground method, where you make your jerky from ground meat or fish. Asian carp is a rather boney fish. And while there are effective ways to remove the bones, another option for recipes like fish burgers and in this case fish jerky, is to simply grind the fillets up with a meat grinder and a fine grinding plate, which is what I’ll be doing for this recipe.

Asian Carp Fish Jerky Recipe – Cajun Carp Jerky

Step #1

As a first step, remove the skin from your fillets, remove the dark meat from the back, which are the low twitch muscle fibers than can give fish a strong flavor, and then run the fillets through a meat grinder twice using a fine grinding plate. Running the fish through twice will help ensure that all the bones are ground up and mixed in well with the fish, which also provides an added boost of calcium to your finished product.

Step #2

For the Cajun-style seasoning for this jerky recipe, add the following ingredients to each pound of ground Asian carp:

 For every 1 pound of ground fish, add the following:

  • 1 juiced lemon
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • A pinch of salt

Now this is a rather spicy recipe and it does have a fair amount of kick to it, so if you want a milder flavor, I recommend cutting the ingredient amounts in half per each pound of ground fish.

Mix in all the ingredients together thoroughly in a large bowl, place in a strainer of one kind or another, cover with plastic wrap, and refrigerate overnight in order to both marinate the fish and drain out any excess liquid, which is very important.

Step #3

For this step, you’ll need a jerky gun of one kind or another and a quality dehydrator. I’m using the LEM Jerky Cannon and a Cosori dehydrator which both work great for making jerky of any kind. Load up the ground, marinated, strained Asian carp in your Jerky Cannon, and carefully shoot out some strips that are long enough for your dehydrator trays. Make sure you leave a little room between each strip for optimal airflow and then put your trays in the dehydrator. Dying time and temperature will depend on what kind of dehydrator you’re using as well as the thickness of your fish strips, but I’m drying out mine at 145 degrees (which is a recommended temperature for fish in general) and it took a little under 4 hours to do this batch.

After it’s all done, let the jerky thoroughly cool down, carefully remove it from the racks, put it all in a bag to share with others, and then gobble it up! Well there you have it my friends, that’s yet another Asian Carp recipe for you to try out. If you’d like to learn lots more about how to catch, clean, and cook these fish, check out my many others videos on those topics and be sure to get a copy of my book, Eat the Enemy, the complete guide to catching and cooking Asian carp.

Check out the video below to see more…