make jerky tuna fish

There is a lot of tuna in waters West of Sumatra, North Sulawesi, the island of Bacan Island, and the island of Ambon. These fish are easily found on the market.
Mackerel have elongated and rounded body. The upper part of his body is dusky blue, and lower body white in silver. Body length commonly ranges from 40 – 60 cm.

The nutritional value is quite high, particularly cobs of proteins and minerals. As a variation of products processed, these fish can be made into jerky.
1. Main material
-mackerel
2. Additional material
sugar-2.5%
garlic-0.25%
-Saffron 0.5%
Galangal-2.5%
tamarind-0.5%
Coriander-1%
-Flour tempe 10%
-Salt 0.5%
-Salt to soak the 300 gr/1 liter water
The percentage of additional material based on the net weight mackerel are used.
3. Way of making
a. Fish been weeded, and then sliced fillet shape.
b. Fish washed and drained, then cut into pieces along the 10 cm.
c. Fish soaked in a salt solution 30% (300 gr of salt dissolved in 1 liter of water) for 15 minutes, then drained.
d. create a sugar solution; sugar plus water and boiled until somewhat thick.
e. the seasoning paste and then added a bit of water, boiled, and filtered. Then mixed with sugar solution.
f. Fish soaked in a solution of sugar + spice for 12 hours.
g. next, fish flour kneaded with tempe evenly, then left to dry.