Homemade Jerk Flavored Fish Jerky Recipe -- Paleo, Frugal, and Easy

One of the harder things about being on a healthy diet is following it when you're out of the house. Cooking and preparing food to bring along adds more to the to do list before you leave, and isn't always possible when you're rushing. Buying food when out is usually possible, but pricey, but buying food that conforms to your special dietary needs is much more difficult. It is nearly impossible for me to find and buy Paleo friendly ready to eat food when I'm in the city (unless I go to a grocery store that has lox and/or cooked liver) and when I can find it, it certainly isn't budget friendly. Produce is generally easier to find, but protein is where it gets difficult.
I made a few different versions of homemade jerky before my trip to Belgium in December, this being one of them. I got inspired by my homemade jerk seasoning that I made, thinking that it would be an amusing play on words to have jerk jerky. Typically the jerkies that I see are made with beef, but beef is much more expensive for me to buy than fish, so I went with fish. Yes, it took many hours in the oven, but amount of actual hands on work to make this was very minimal, so I'll put this in the super easy to make recipe category. It is allergy friendly, relatively low carbohydrate, Paleo, and delicious.
I made extra, not just as much as I needed for my trip, to have some to keep in my cupboard to have on hand to grab for something quick and easy to take with me on my excursions and errands to the city.
Highly recommend it.

Homemade Jerk Flavored Fish Jerky Recipe -- Paleo, Frugal, and Easy

8 fish fillets (I used sole fish, but any is fine, but only lower fat ones will last a long time out of the refrigerator; fatty fish can go rancid)
2 tablespoons jerk seasoning
3 tablespoons pineapple juice concentrate (can replace this with orange juice concentrate if you don't have pineapple)

1. Mix the jerk seasoning with your juice concentrate.

2. Rub the seasoning onto your fish fillets, covering both sides.

3. Put in a dehydrator or on an oven tray lined with parchment paper. Brush any extra sauce onto the fillets.

4. Dehydrate at anywhere between 50 Celsius/120 Fahrenheit and 75 Celsius/175 Fahrenheit. If using an oven, prop open the oven door slightly to allow the moisture to escape. When dehydrating fish I don't mind using a lower temperature, but if you want to eliminate any possibility of microbes, the higher temperature is high enough to kill them. Depending on the temperature you're drying your jerky at, this will take anywhere from 4 to 12 hours to dehydrate.

5. If you want, flip over half way through dehydrating to make it faster.

6. Once fully dry, your jerky is completely shelf stable and will last for a long time.


Ever eat jerky before? Was it store bought or homemade? If homemade, what was it made from? Does this look like a recipe you'd try? What is your favorite healthy food to eat when you're out and about?

Penniless Parenting

Mommy, wife, writer, baker, chef, crafter, sewer, teacher, babysitter, cleaning lady, penny pincher, frugal gal

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