Kombucha SCOBY Jerky
I am always on the hunt for things to make using my millions of kombucha SCOBYs. If you make your own kombucha, you know what I'm talking about. Before you know it, they just multiply and multiply until you are convinced that they're somehow a part of an alien uprising because there's so darn many of them! (If you want to know how to easily and inexpensively make your own kombucha, and therefore neverending supply of SCOBY's, see my recipe here.)
These are the jars I use to brew my homemade kombucha. I actually use them for lots of things around the house including storage of my bulk foods.
Because of their meaty texture, I got the idea to try making plant-based SCOBY jerky, and I must say, I'm diggin' it. SCOBYs have a naturally chewy, full-bodied texture that makes for great gourmet jerky once it's dehydrated. Dehydrating them at a low temp ensures that they keep as many of the awesome probiotic benefits as possible in the process. I used a dehydrator, but you could probably also make these using the lowest setting in the oven. So if you're looking for a delicious vegan jerky option, give this a try!
Kombucha SCOBYs (I got my original one from Amazon, lots of health food stores carry them too)
1 tablespoon grated garlic
1 teaspoon paprika
1 teaspoon white pepper
1/2 tsp turmeric
1/2 cup kombucha
1/4-1/2 cup liquid aminos or soy sauce
1 teaspoon cayenne (optional, omit if you're not a fan of spice)
Note: You can also sub garlic powder if you don't have fresh on hand. Another marinade option for your kombucha jerky that's also super yummy is my Vegan Teriyaki Sauce.
Using kitchen shears or a sharp knife, cut SCOBYs into strips no wider than 1.5 inches.
Add all ingredients to a bowl and stir SCOBY strips into the marinade to fully coat them.
Set aside the marinade, you'll use it again in a later step.
Lay SCOBY strips out on your dehydrator tray.
Let them dehydrate at 105 degrees for about four hours (until most of the moisture is gone.)
Remove the SCOBY strips from the trays and place in the bowl of marinade in the fridge overnight. They will rehydrate with all the yummy flavor of the marinade.
Return the strips to the dehydrator and dehydrate again for about eight hours at 105 degrees.
Store your yummy plant-based jerky in an air-tight container and enjoy!
If you can't get enough of the probiotic SCOBY goodness, you should also try my easy vegan 'Bucha Sushi.
*Note: You could probably also make these in the oven if you don't have a dehydrator. I haven't tried that. I would suggest baking them on the lowest setting your oven goes to and checking the texture and moisture level periodically. Let me know if you try this method and how it worked for you!
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