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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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Serves
4
Prep time icon
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 (450g) trout fillets, cut into wide strips about 1-inch (2.5 cm) lengthwise
Ingredients
macros
  • 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 (450g) trout fillets, cut into wide strips about 1-inch (2.5 cm) lengthwise
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 (63-68°C) for 8-12 hours.
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Machine recommendation
Main image
Prep time icon
Serves
4
Prep time icon
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 (450g) trout fillets, cut into wide strips about 1-inch (2.5 cm) lengthwise
Ingredients
macros
  • 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 (450g) trout fillets, cut into wide strips about 1-inch (2.5 cm) lengthwise
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 (63-68°C) for 8-12 hours.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, 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 share has a flare for design and photography.

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