make jerky obese eel

Eel (Fluta alba) has several protected areas namely name/welut(Java), beludi (Madurese), and he (Sumatra). The eel can be cultivated in the pools or in the rice fields.
The eel has a round body shape stretched. His skin secretes mucus that is very slippery.

Hermaphrodite animals including eels i.e. experience the turn of sex in her life. A young eel (under 9 months) have sex with female body length 10 – 29 cm. Body-colored light green on the back and white on the belly. The eel was over 9 months have sex males and its length can reach over 30 cm. Body darker or gray.
Nutritional value of eel is quite high, especially protein and fat. Each 100 gr. meat of eel contains 14 grams protein, 27 grams fat, 20 mg 200 mg of calcium, phosphorus, and 1600 mg of iron. Thus, the eel is potentially well in contributing nutrients.
Problems that make people reluctant to eat eel is because its shape is like a snake. Such impression can be removed by processing the eel becomes jerky eel.
1. Main material
-Meat of eel
2. Additional material
-sugar 25%
tamarind-5%
Red Onion-5%
Coriander-4%
-Pepper 0.5%
-Salt 2%
The percentage of additional material based on the net weight of eel meat is used.
3. Way of making
a. the eel turned off with salt sprinkled his body as much as 3% of the weight of the eel.
b. after death, eel silenced for ½ hour, then cleaned mucus with ash rub that apply into his body.
c. Eel is washed to clean and cut the head and tail, and then sliced his back from the head towards the tail. Present participle of proceed towards in following form the backbone towards the belly, and the belly of the content of stomach are removed. Present participle of forwarded again to the backbone of the eel is easily removed.
d. All herbs are milled, then kneaded with eel meat marinade until evenly and silenced for 12 hours (1 night).
e. next, dried eel for + 2 days.
f. the eel have dried Jerky burned over hot charcoal Brazier containing until cooked.
g. Once cooked, jerky obese to thin, and then baked in the oven-temperature 50 ° c – 60 ° c up to crisp.