Savor by Ilona Oppenheim

Author:Ilona Oppenheim
Language: eng
Format: epub
Publisher: Artisan
Published: 2016-09-07T04:00:00+00:00

Trout Jerky

Any kind of homemade jerky makes a great snack for a hike or a camping trip, as it is nonperishable and provides a good dose of protein. But this trout jerky is the caviar of all jerkies. Made from freshly caught river trout, it is both sweet and salty, and has just the right chewy texture and flavor. The recipe can be made in either a dehydrator or the oven, using low heat.

Serves 4

One 13-ounce trout fillet, skinned

¼ cup soy sauce

1 teaspoon raw honey

1 garlic clove, crushed

1 tablespoon lemon juice

1 teaspoon freshly ground black pepper

Extra-virgin olive oil, for the oven rack

Special Equipment

Dehydrator (optional)

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