Trout jerky

Finnmark, Norway…Comes out tender, flaky, and moist.
The flavor is superb.

6 to 12   3/8′ thick fish filets.
Use fresh trout the skin can be left on if you like.
It helps hold the filet together while smoking.
16 oz. bottle of Yoshida’s Gourmet Sauce (international foods aisle, Japanese)
16 oz of beer

Stir the beer and Yoshida’s together in a glass dish or bowl.
Add the fish filets an gently mix to cover the fish completly with the marinade.
Cover the dish with lid or plastic wrap and refrigerate for 24 hours.
Mix gently at least twice during the 24 hours for even marinading.

Prepare your home smoker (or dehydrator) for use.

Use a mild wood like apple or oak to make the smoke..
Place the filets skin-side down on the racks in the smoker.
If they are 3/8′ thick, smoke for 6-8 hours..
If thinner, smoke for less time, if thicker, smoke for more time..

Remove from smoker and cool in a paper bag or clean cardboard box.
Do not put in a plastic bag or container as the fish jerky will sweat if sealed, until it cools.
Serves 2

Trout jerky
Scroll to top