Clean, scale, and cut the trout into 2 fillets. Make sure to leave the skin on as it will help to not sticking on the grates and keep the meat together
Slice trout fillets into 1/4 inch. wide strips lengthwise down the fish.
Add all the ingredients in a food-grade container or simply a zip-top bag and add all the trout strips. Make sure all the fish strips are evenly covered with the marinade.
Let your fish marinate in the fridge 6-12 hours or overnight.
Depending on the smoker or oven you're using to dehydrate the trout, set the temperature to 160-180F. I am using a Bradley Electric Smoker with Maple bisquettes.
Place the fish strips on a rack without overlapping them.
Smoke them for about 4 hours or until the strips bend and crack to your satisfaction.
Let cool at room temperature en enjoy!