Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
4
Prep time
10 minutes
Dehydrating time
12 hours
Ingredients
- 1/4 cup soy sauce
- 1 tbsp light brown sugar
- 1 tsp olive oil
- 1 tsp minced garlic
- 1/2 tsp black pepper, freshly ground
- 1 pound (450g) trout fillets, cut into wide strips about 1-inch (2.5 cm) lengthwise
macros
Instructions
- Whisk soy sauce, olive oil, brown sugar pepper and garlic together. Heat mixture over low heat; stir the mixture until sugar completely melts. Remove from heat quickly and set aside to cool at room temperature.
- Place trout fillets in a plastic resealable bag or zip-top bag. Pour the soy mixture into the bag and squeeze air out. Coat fish strips with mixture by shaking. Place in refrigerator for 4 hours.
- Separate trout fillet from marinade and dry with paper towels. Place fish strips on dehydrator racks without touching each other to enhance air circulation.
- Place racks in dehydrator and dry 145-155°F (63-68°C) for 8-12 hours.
