Maple Whisky Trout Jerky

This easy recipe will transform your catch into a truly delicious treat! Recipe: 1.5lbs trout fillet(s), boneless, skinless 1/4 cup maple syrup 3/4 cups whisky 1/2 cup soy sauce 2 tbsp brown sugar 1 tbsp Worcestershire 1 tsp liquid smoke 1 tsp black pepper Cut the trout into strips WITH the grain (lengthwise down the fillet) about 1/2" wide. If you encounter flatter sections you can leave them whole. Add the rest of the ingredients to a large bowl and mix well. Add the trout strips and toss in the marinade. Refrigerate for 4-6 hours. Add the strips to the dehydrator, making sure that they don't touch one another. Set the dehydrator to 150°F and leave for 6 hours. Jerky will last for over a month in the fridge.