Ingredients

2 pounds trout meat
¾ cup soy sauce
1 teaspoon black pepper
2 teaspoons garlic salt
1 teaspoon onion powder
1 teaspoon olive oil
1 teaspoon ginger
¼ cup pineapple juice

Procedure

Using a large ceramic or glass bowl, completely mix all of the marinade ingredients and let sit for a half hour. Next, cut the meat into desired size strips and place in the marinade, making sure that every piece is amply covered. Cover the bowl and let the mixture refrigerate for a few hours. Remove the meat, dab off excess marinade and utilize your favorite cooking method. Conventional ovens, dehydrators and smoking all work well. Consult the equipment’s manual for proper cooking temperatures and times.

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