As a catch and release fisherman, I find myself in the akward position of keeping a trout from time to time. On those rare occasions I have a rule that I will only keep the fish if I can cook it and eat it within two hours of the catch.
While on a float trip down the Big Hole with Al one year, we pulled onto a gravel bar to eat lunch and fish the seam along the bank. As I ate my sandwich, Al unwrapped some aluminum foil, and produced, what he called, trout jerky. He told me that it's the product and specialty of a local, but I failed to get any details on the preparation.
After some searching around on the Internet, I found what I think is a sound recipe for –
Smoked Trout Jerky
6 – 12 3/8″ thick trout filets (skin on)
16 oz bottle of Yoshida's Gourmet Sauce
16 oz beer
– Stir Yoshida sauce and beer together in glass dish or bowl, add fish and mix
gently to cover with marinade.
– Cover dish with lid or plastic wrap and refrigerate for 24 hours. Mix at least twice
during 24 hours for even marinading.
– Prepare smoker, using mild wood like apple or oak. Place filets skin side down
(there is a skin side even if skin is gone) on racks in smoker.
– Smoke for 6 to 8 hours (less if thinner filets, more if thicker)
– Remove from smoker and cool in paper bag or clean cardboard box. Not in plastic
as will sweat until it is cool.
If you have a recipe for Trout Jerky, feel free to share with the rest of us.