Any kind of homemade jerky makes a great snack for a hike or a camping trip, as it’s nonperishable and provides a good source of protein. This jerky, made from freshly caught river trout, is both sweet and salty, with just the right chewy texture and flavor.
Ingredients
- 1 (13-ounce) trout filet, skinned
- ¼ cup soy sauce
- 1 teaspoon raw honey
- 1 garlic clove, crushed
- 1 tablespoon lemon juice
- 1 teaspoon freshly ground black pepper Extra-virgin olive oil, for the oven rack
- Extra-virgin olive oil, for the oven rack
Preparation
Special Equipment
Dehydrator (optional)
1. Cut the fish into 1- by 6-inch strips. Make sure the slices are even so they dry at the same rate. Place in a wide, shallow bowl.
2. Combine the soy sauce, honey, garlic, lemon juice and pepper in a small bowl. Pour the mixture over the fish slices, cover and let marinate for 4 hours in the refrigerator. Drain; discard the liquid.
3. To use a dehydrator, lay the fish slices flat on the dehydrator trays. Don’t let the slices touch. Dry at 145° to 155°. The jerky is done when the trout is dry and chewy but not crunchy; start checking for doneness after about 4 hours. Once the strips are cooled, store them in airtight containers or vacuum seal them. They will keep for 2–3 months in the refrigerator.
To use an oven, preheat oven to the lowest possible setting. Wipe an oven rack with olive oil and place the marinated fish directly on the rack. Set a baking sheet underneath to catch the drippings. Flip the pieces after about 2 hours. The drying time depends on the thickness of the fish slices; check for doneness after about 3 hours. The jerky is ready when there are no moist spots left.
