Be the first to Even fish makes good jerky. Soy sauce, brown sugar, olive oil, and garlic flavor this trout jerky. Plan ahead for marination time. You can dry the jerky in a dehydrator, oven, or smoker. Other thin white fish fillets may be substituted for the trout.
Prep Time: 10 minutes
Ingredients:
- 1/4 cup soy sauce
- 1 Tablespoon light brown sugar
- 1 teaspoon olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon freshly ground black pepper
- 1 pound trout fillets, cut into 1-inch wide strips lengthwise (see Note)
Preparation:
Whisk together soy sauce, brown sugar, olive oil, garlic, and pepper. Heat over low and stir until sugar melts. Remove immediately from heat and cool to room temperature.
Place fish in a zip-top bag. Pour soy mixture into the bag, squeeze out the air, and toss to coat all of the fish strips. Refrigerate 4 hours.
Remove trout from the marinade and pat dry. Place on dehydrator racks, strips not touching so air can circulate, and follow manufacturer's directions to dry the jerky to the level you prefer.
The fish may also be dried on racks in the oven on its lowest setting or in a smoker.
Store trout jerky in a sealed plastic bag.
Yield: about 1/3 pound
Note: Other white fish may be substituted for the trout, such as perch or tilapia
Place fish in a zip-top bag. Pour soy mixture into the bag, squeeze out the air, and toss to coat all of the fish strips. Refrigerate 4 hours.
Remove trout from the marinade and pat dry. Place on dehydrator racks, strips not touching so air can circulate, and follow manufacturer's directions to dry the jerky to the level you prefer.
The fish may also be dried on racks in the oven on its lowest setting or in a smoker.
Store trout jerky in a sealed plastic bag.
Yield: about 1/3 pound
Note: Other white fish may be substituted for the trout, such as perch or tilapia
