Recipe - Trout Jerky

Fillet and de-bone trout leaving skin on.
Cut lengthwise into 1/2" strips and place in zip-lock bag.
Add 1tb worcestershire, 1tb soy, 1ts smoke (per lb) and let sit for 1 hr.
The fish soaks up the marinade much quicker than red meats.
Place on the dehydrator and dust with seasoning.
Run dehydrator at 160 degrees for 3 hrs.