make fish jerky song

Fish song (Sardinella fimbriata) spread throughout the coastal waters of indonesia. These fish are pelagic and live in packs in large numbers.
These fish have elongated and flattened body shape; the average length of reach 14 cm. on the bottom of the body there are scales of thorns.

The skin on the upper part of the greeny blue and silvery white on the bottom.  Pale greenish-tinted and opaque.
Fish song has a fairly high nutrient content. Per 100 gr meat contains 204 calories, 16 grams protein, 15 grams fat, 20 mg 200 mg of calcium, phosphorus, iron, and 2 mg 100 SI (international units) of vitamin A. Fish is quite easily found on the market.
1. Main material
fish song
2. Additional material
-tamarind without seed 2%
-coconut sugar 20%
coriander-2%
garlic-1%
-grated Galangal 2.5%
-grated ginger 0.5%
-Salt to soak 4%
The percentage of additional material based on the net weight of the fish song used.
3. Way of making
a. Fish cleaned and torn the scales-shaped fillet.
b. Fish washed, then drained.
c. Salt dissolved in water (per 4 kg of fish using 1 litre of water); marinated fish dive 30 minutes, then drained.
d. Whole herbs mashed with a blender, and then mixed water (per ¼ kg of herbs mixed 1 liter of water).
e. the solution boiled seasonings and squeezed to take her Sari. Added sugar into a cider marinade, then in the boil for 15 minutes.
f. After the cold spice solution, the fish is put layer by layer and on top of the container given the weight. The fish is marinated for 15 hours.
g. next, drained and dried fish on top of the dryer rack which was given a plastic gauze pads. When using the dryer, temperature is 45 degrees celsius. Long drying 1 hour and every two hours behind.
h. After the cold, jerky packaged using plastic.