top of page
  • Writer's pictureAdmin

Smoked Trout Jerky

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

Method – 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. / / / /

5 views

Recent Posts

See All

Weekend Update

We are about a week into the salmonfly hatch, and the river continues to be in great condition. If you are looking to chase the big bugs, they have mostly moved up river, past Wise River. Also hatchin

Comments


bottom of page