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Dehydrated Recipes

Dehydrated Trout Fish Jerky | Commercial Dehydrators

If you love fish jerky but hate all the preservatives, you'll love our easy fish jerky recipe that's filled with flavor and protein and easy to make. Draft it up in a few minutes and let the dehydrator do the rest of the work while you sleep. Double or triple the amounts to have a salty and delicious treat at hand for months.

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Machine recommendation
Dehydrated Trout Fish Jerky | Commercial Dehydrators
Servings Icon
Serves
4
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
12 hours
Ingredients
  • 1/4 cup soy sauce
  • 1 tbsp light brown sugar
  • 1 tsp olive oil
  • 1 tsp minced garlic
  • 1/2 tsp black pepper, freshly ground
  • 1 pound trout fillets, cut into wide strips about 1-inch lengthwise
Ingredients
macros
Instructions
  1. Whisk soy sauce, olive oil, brown sugar pepper and garlic together. Heat mixture over low heat; stir the mixture until sugar completely melts. Remove from heat quickly and set aside to cool at room temperature.
  2. Place trout fillets in a plastic resealable bag or zip-top bag. Pour the soy mixture into the bag and squeeze air out. Coat fish strips with mixture by shaking. Place in refrigerator for 4 hours.
  3. Separate trout fillet from marinade and dry with paper towels. Place fish strips on dehydrator racks without touching each other to enhance air circulation.
  4. Place racks in dehydrator and dry 145-155°F for 8-12 hours.
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Machine recommendation
Dehydrated Trout Fish Jerky | Commercial Dehydrators
Servings Icon
Serves
4
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
12 hours
Ingredients
  • 1/4 cup soy sauce
  • 1 tbsp light brown sugar
  • 1 tsp olive oil
  • 1 tsp minced garlic
  • 1/2 tsp black pepper, freshly ground
  • 1 pound trout fillets, cut into wide strips about 1-inch lengthwise
Ingredients
macros
Instructions
  1. Whisk soy sauce, olive oil, brown sugar pepper and garlic together. Heat mixture over low heat; stir the mixture until sugar completely melts. Remove from heat quickly and set aside to cool at room temperature.
  2. Place trout fillets in a plastic resealable bag or zip-top bag. Pour the soy mixture into the bag and squeeze air out. Coat fish strips with mixture by shaking. Place in refrigerator for 4 hours.
  3. Separate trout fillet from marinade and dry with paper towels. Place fish strips on dehydrator racks without touching each other to enhance air circulation.
  4. Place racks in dehydrator and dry 145-155°F for 8-12 hours.
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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/