Trout Jerky Recipe

Dried Smoked Salmon Jerky
bhofack2 / Getty Images
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 1/3 pound jerky (1 serving)
Ratings (14)

Even 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.

What You'll Need

  • 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)

How to Make It

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 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.

Note: Other white fish may be substituted for the trout, such as perch or tilapia

Nutritional Guidelines (per serving)
Calories 733
Total Fat 27 g
Saturated Fat 6 g
Unsaturated Fat 9 g
Cholesterol 272 mg
Sodium 4,213 mg
Carbohydrates 19 g
Dietary Fiber 1 g
Protein 99 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)