Jumpin' Trout Jerky

There is nothing like trout fishing in the mountains of Colorado. Maybe turn that trout into great tasting fish jerky and you have the perfect day!

– Trout fillets – Kosher salt – Onion powder – Garlic powder – Cayenne pepper powder – Chipotle chili powder – Water – Curing salt

INGREDIENTS:

EQUIPMENT:

Excalibur Dehydrator

The first thing you want to do is scale (or de-scale) the trout. This is the process of scraping off all the little scales that cover it's body.

After you have scaled the trout, fillet it so you have two fillets from each fish.

Pluck any pin bones out with needle nose plyers and discard. This might not be a problem when filleting salt water trout, I have never had to remove pin bones from speckled or silver trout.

Using a very sharp knife, slice the trout fillets into ¼" - ½" wide strips lengthwise making long skinny strips.

After the trout strips have marinated, strain them in a colander and then pat dry on paper towels to remove any excess marinade.

Give this recipe a try! Tap the link for the full recipe details.

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