Jumpin' Trout Jerky
A fantastic fish jerky that can be made with any kind of fresh or salt water trout. It has a little kick and a lot of great fish flavor!
- 1 lb trout fillets
- ½ tsp kosher salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp cayenne pepper powder
- ¼ tsp chipotle chili powder
- ⅓ cup water cold
- ¼ tsp curing salt optional
Scale trout fillets with a butter knife scraping from the tail of the fish towards the head removing as many scales as possible.
Fillet each trout so you have two fillets per fish. Leave the skin on the trout and remove the rib bones and any pin bones. Rinse fish fillets with fresh water.
Slice trout fillets into ¼" to ½" wide strips lengthwise down the body of the fillet. You should have 4-5" long strips. Remember to leave on the skin, this helps keep the meat together.
Add ingredients above in a ziplock bag and add trout strips. Carefully mix the strips in the bag so they are evenly covered with the marinade. Place in the refrigerator and marinate for 6-24 hours.
Remove strips from the fridge and strain in a colander. Pat the strips dry with paper towels and dry with a dehydrator or oven. I dried this jerky in my Excalibur Dehydrator for 4 hours at 150F. The strips should bend and crack, but not break in half when they are finished.
If using an oven, dry on your lowest setting with the oven door cracked open with a wooden spoon. This allows the moisture to escape when drying.
Peel the skin off the jerky strips and enjoy!
- Silver, brown, cutthroat, & speckled trout will taste great with this marinade. Salmon will turn out great as well, a little more fishy though
- If using salmon, needle nose plyers work the best for removing bones from the fillet
- Use a VERY sharp knife to easily slice through the skin when cutting into strips
Calories: 170kcal | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 353mg | Potassium: 409mg | Vitamin A: 115IU | Vitamin C: 0.6mg | Calcium: 49mg | Iron: 1.7mg