Bob,

That looks and sounds great! Please let us know some details Make/model of the air fryer you use. I'm going to try something similar using my smoker since I don't have an air fryer.

Instead of using a marinade, I am going to brine overnight in my traditional brine, flavored with honey and a splash of hot sauce. I will dry before smoking. I'm hoping I get a fish jerky, that's pretty dry but not too tough. I might have to wait a while as my wife will go ballistic if I dry the fish indoors. I admit it really stinks up the house (a smell that would knock a buzzard off a gut wagon). Drying out doors does not work well/takes a long time with the temperature not much higher then freezing.

It may be closer to spring. I love the idea and I will let you know how it comes out.

MikeV

Hi Mike, I have a Ninga 8 in 1 flip top toaster oven/air fryer. I just hit the dehydrate setting, and it sets the temperature at 150 for 6 hours. I only go 4 or 5 hours though. Some stoves can do the same if they can go as low as 150 degrees. I haven't noticed any fishy smell using perch or porgy. Hope your recipe and smoke is a success.