- 1/4 cup soy sauce
- 1 tablespoon light brown sugar
- 1 teaspoon olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon black pepper (freshly ground)
- 1 pound trout fillets (cut into 1-inch wide strips lengthwise)
Whisk together soy sauce, brown sugar, olive oil, garlic, and pepper. Heat over low and stir until sugar melts. Remove immediately from heat and cool to room temperature.
Place fish in a zip-top bag. Pour soy mixture into the bag, squeeze out the air and toss to coat all of the strips. Refrigerate 4 hours.
Remove trout from the marinade and pat dry. Place on dehydrator racks, strips not touching so air can circulate, and follow manufacturer's directions to dry the jerky to the level you prefer.
The fish may also be dried on racks in the oven on its lowest setting or in a smoker.
Store trout jerky in a sealed plastic bag.
Note: Other white fish may be substituted for the trout, such as perch or tilapia