Timber 2 Table - Smoked Catfish Belly Jerky

Slow-smoke this overlooked part of a catfish for a delicious summertime snack

Smoked Catfish Belly Jerky

30 Min

Prep Time

240 Min

Cook Time





When folks think about the meat from a fish, they usually picture fillets. But, when it comes to big blue and flathead catfish, there's another cut that deserves your attention. Once a catfish hits 20 to 25 pounds, they have a big slab of belly meat. Catfish belly meat, particularly from a flathead, has a completely different texture than from most fish. It's much denser than the steaks or fillets from the same fish. Chunks of belly meat make the perfect addition to a crawfish boil and, once cooked, feel more like lobster than fish in texture. Eat it dipped in melted butter.

Big catfish have big bellies. And that means lots of belly meat.


2 to 3 pounds flathead or blue cat belly meat

1/2 cup soy sauce

1/2 cup Worcestershire sauce

2 tablespoons honey

1 tablespoon hot sauce


2-3 tablespoons Cajun seasoning

Get your gear at the Realtree store.

Cooking Instructions

Trim all skin and inner membrane from the belly meat. Cut the meat into slices roughly an inch wide, 6 to 8 inches long and 1/2-inch thick. If your catfish is big enough to have thicker belly meat, just pound it flat with a meat mallet to a half-inch thickness.

After removing the skin and inner membrane, slice the meat into strips.

Drain the fish and sprinkle on the Cajun seasoning.

Sprinkle the marinated fish with your favorite Cajun seasoning.

Store the jerky in the refrigerator up to six days, or vacuum seal and freeze for long-term storage.