Spicy Trout Jerky

Take a pound of trout and turn it into smoky, spicy, chewy little strips that have no business being this snackable.

What You’ll Need

• 1 lb trout fillets
• ½ tsp kosher salt
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp cayenne pepper
• ¼ tsp chipotle chili powder
• ⅓ cup cold water
• ¼ tsp curing salt, optional

Make It

1. Prep the trout.
Scale and fillet the fish, removing the rib and pin bones, but leave the skin on. It basically acts as scaffolding and keeps the trout from falling apart while it marinates and dries.

2. Slice it up.
Cut the fillets lengthwise into strips about ¼–½ inch wide and 4–5 inches long.

3. Give it the flavor bath.
Add the salt, onion powder, garlic powder, cayenne, chipotle, water, and optional curing salt to a zip-top bag. Add the trout and gently move everything around until the strips are nicely coated.

Refrigerate for 6–24 hours.

4. Dry those little fish ribbons.
Drain the trout and pat it dry with paper towels. Arrange the strips in a dehydrator and dry at 150°F for about 4 hours.

No dehydrator? Use the oven on its lowest setting and prop the door slightly open with a wooden spoon so moisture can escape.

5. Check the jerky.
It’s ready when the strips bend and crack without snapping completely in half.

Peel off the skin, grab a piece, and admire the strange little culinary glow-up you just performed.

The result: salty, smoky trout jerky with a cayenne-chipotle kick. Basically, trout went into the dehydrator and came out wearing a leather jacket.