At 20:21 -0500 3/3/03, Alex Shvartsman wrote:

>I used fish sauce as a jerky marinade. It was so awful I nearly
>threw up. >Ruined a whole batch!

Yes, you couldn't use straight fish sauce. Very potent brew.
Blended with something sour and something sweet it should
work OK though.

Try it out on a small batch first!


>I'm not familiar with Tamari.  Can you elaborate on it. Do Asian
>food stores >typically carry this?

It's a Japanese soy sauce. Made without added wheat, and usually
using traditional methods (i.e. fermented from soy beans rather
than chemically extracted from a waste product of soy oil with
added caramel colouring and corn syrup).

It's readily available around here - supermarkets carry it. Not
so easy to find in Asian groceries, since most of them are really
south-east Asian and don't carry a range of Japanese products.

I keep a bottle of low-salt, organic, naturally fermented tamari
around purely for dressing sashimi. I know it's not paleo.

It's also much more expensive than normal soy sauce.

 ...R.