Question:

Who can tell there best recipe for veggie (beef) jerky?

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Are you sere your recipe is the best from the rest, I will be looking for it, and trust me you will be awarded. Thank you.

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  1. Actually I buy it here in Toronto Canada at a Vietnamese bakery it is made with bean curd sheets and is done exactly the same as meat jerky except it is all veg, you make up the marinate and soak the bean curd sheet, you can buy them at Asian store, they look like long, brown, wrinkle newsprint, and for flavouring you can jazz them up with chilis, garlic, smoked paprika and other combos fo flavours, once they have soaked you either dry them in the oven overnight at the lowest setting possible ( on baking trays with wxed paper or parchment) or in a home food dehydrator, like those old Popiel ones, try a weekend garage sale they are around in the 100's or WalMart sells them.

    Overnight in both cases the moisture is leached out and you have veggie jerky, I would recommend a low sodium or naturally brewed soya sauce like Kikkoman or Korean soya is good to, no salt, brown sugar or a sweetener like molasses, barley or brown rice syrup, chilis, garlic in a powder or granule form, I use smoked paprika for a smokey non meat taste item, and even some citrus juice is fine.

    Once it is dry, keep it in sealed Ziplok bags, or a container, almost everyone has a drawer full of those silica gel packs (from meds or electronics) they help to and keep it dry and chewy. I make it on ocassion, but as I can buy it and save the hassle I do that more often. If you have any further questions about making it or were to buy it, drop me a line.

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