I think that calls for a recipe... what say you jpsdad
Pat, I enjoy preparing food but I should tell you in advance that I hardly ever measure anything unless its for biscuits or pancakes. Otherwise I just wing it and I'm not sure if I have ever made the same dish twice. My friend who shared the "recipe" was pretty much of the very same mind and so I totally "got it" when he shared his recipe. Since it was his I will tell the way I remember.
"Take a large bowl and grab a couple of handfuls of brown sugar. Add some chili powder or hot pepper flakes and some garlic powder. Add Worcester sauce until you make a thick sauce. The perfect fish is a small crappie and the smaller the better. Drop the filets in the sauce and get them covered well and then place in dehydrator to dry. When they are ready (overnight) they will still be a little flexible and a chewy texture. Not completely dry like beef jerky. I would say to refrigerate them but they won't last that long. Trust me ... you won't want to share them either."
I can tell you that they are yum and they make just like he described. I could never get my bride to try them but think just about anyone who would try it ... I think would really like them. The key is small fish so they finish quickly though I never tried it with the larger ones. Just followed his instructions. If anyone who reads this has visible parasites on their fish (as happens in many ponds), I would say cook them and don't do this. The crappie in our lake were free of any visible parasites and I never got ill from them. Use your own best judgment.
