Trout Jerky

Dried Smoked Salmon Jerky
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  • Total: 6 hrs 20 mins
  • Prep: 20 mins
  • Cook: 6 hrs
  • Yield: 1/3 pound jerky (1 serving)
Nutritional Guidelines (per serving)
733 Calories
27g Fat
19g Carbs
99g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1/3 pound jerky (1 serving)
Amount per serving
Calories 733
% Daily Value*
Total Fat 27g 34%
Saturated Fat 6g 32%
Cholesterol 272mg 91%
Sodium 4213mg 183%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 3%
Protein 99g
Calcium 708mg 54%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Jerky is any kind of animal meat that has been dried and salted to stabilize it and prevent bacterial growth. Originally an ancient sun-powered and time-consuming method of preservation used by indigenous tribes around the world, jerky is easily made nowadays in an oven or in a more sophisticated dehydrator.

Inexpensive commercial brands of jerky pack their meats with sodium, food coloring, and chemicals that take away the true beauty of the jerky flavor. Choose natural and healthy with our easy fish jerky recipe that's filled with flavor and protein and easy to make. Double or triple the amounts to have a salty and delicious treat at hand for months.

Ingredients

  • 1/4 cup soy sauce
  • 1 tablespoon light brown sugar
  • 1 teaspoon olive oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon black pepper (freshly ground)
  • 1 pound trout fillets (cut into 1-inch wide strips lengthwise)

Steps to Make It

  1. Gather the ingredients.

  2. In a small saucepan over low heat, whisk together soy sauce, brown sugar, olive oil, garlic, and pepper. Once the sugar is gently melted, remove immediately from heat and cool completely to room temperature.

  3. Place the fish strips in a plastic Ziploc bag and cover in the cold marinade. Squeeze the air out of the bag and close tightly. Place in refrigerator for at least 4 hours and up to 8.

  4. Place fish in a big strainer and let all the juices drip for 5 minutes.

  5. Gently pat dry each strip of fish with an absorbent paper towel.

  6. Depending on the machine/oven you're using to dehydrate the fish, set the temperature to pre-heat.

  7. For dehydrator: Follow your commercial dehydrator instructions. Most machines run for a suggested 4 hours.

  8. For oven: Preheat to 150 F and be ready to run it for a minimum of 12 hours under supervision.

  9. In either case, place the fish strips on a rack without overlapping them.

  10. Cook the fish for the suggested amounts of time and check strips when the time has passed for a leathery and chewy texture.

  11. Let cool on cooling rack at room temperature.

  12. Enjoy!

How to Store Jerky

Once the jerky is completely cool, place it in a bag or airtight container. Failing to do so will make the fish sweat in the container and encourage mold and bacterial growth. Always remember:

  • If you store at room temperature (around 70 F-74 F) leave it in a dark cool place and use it within a month.
  • If you store in the fridge, you have four to six months to use it.
  • If you choose to freeze it, you have one full year for consumption.

Always remember to label a jerky bag with the date in which it was prepared and the "expiration" date that it'd have depending on the method of storage you're using.