When most people think of jerky, they picture venison, elk, or a bag of beef jerky from the gas station. But jerky doesn’t have to come from big game or beef. Fish—especially trout—makes an incredibly flavorful jerky that’s lighter, slightly sweeter, and perfect for anglers looking for a creative way to use their catch.
Trout jerky is surprisingly simple to make and turns fresh fillets into a sweet, smoky, savory snack that’s great for road trips, fishing trips, or just grabbing out of the fridge. With a maple-whisky marinade and a slow dry in the dehydrator, this recipe transforms trout into something truly addictive!
Ingredients
- 1.5 lbs trout fillet(s), boneless and skinless
- 1/4 cup maple syrup
- 3/4 cup whisky
- 1/2 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp liquid smoke
- 1 tsp black pepper
Directions
- Cut the trout lengthwise with the grain into strips about ½ inch wide.
- If you encounter thinner or flatter sections of the fillet, you can leave them slightly larger or whole so they don’t dry out too much.
- In a large bowl, combine the maple syrup, whisky, soy sauce, brown sugar, Worcestershire sauce, liquid smoke, and black pepper and mix well.
- Add the trout strips to the marinade and toss until fully coated.
- Cover and refrigerate for 4–6 hours to allow the flavors to soak in.
- Place the marinated trout strips on dehydrator racks, making sure the pieces do not touch so air can circulate.
- Set the dehydrator to 150°F and dry for about 6 hours.
Storage
- Store finished jerky in the refrigerator, where it will last over a month—though chances are it’ll disappear much sooner once people start snacking on it.
Feature photo YouTube screenshot
