Smoked trout jerky

Ingredients
- 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
Instructions
- 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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