Smoked trout jerky


  • 2 filets trout
  • ½ cup soy sauce
  • ½ cup maple syrup
  • 2 tbsp lemon juice
  • 1 tbsp sesame oil
  • 1 tbsp Worcestershire sauce
  • 3 cloves garlic minced


  • 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!
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