Any kind of homemade jerky makes a great snack for a hike or a camping trip, as it is nonperishable and provides a good dose of protein. But this trout jerky is the caviar of all jerkies. Made from freshly caught river trout, it is both sweet and salty, and has just the right chewy texture and flavor. The recipe can be made in either a dehydrator or the oven, using low heat.
Excerpted from Savor by Ilona Oppenheim (Artisan Books). Copyright © 2016. Photographs by Ilona Oppenheim.
- 1 13-ounce trout fillet, skinned
- 1/4 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
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.
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 and discard the liquid.
To use a dehydrator, lay the fish slices flat on the dehydrator trays. Don’t let the fish slices touch. Dry at 145 degrees F to 155 degrees F. 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 to 3 months in the refrigerator.
To use the oven, preheat the oven to the lowest possible setting. Wipe an oven rack with olive oil and place the marinated fish directly on the rack. Set a cookie 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.