Soy Curl Jerky
- 1 package (8 oz.) of Butler’s Soy Curls
- 1/4 cup of olive oil
- 1/4 cup of Bragg’s Liquid Aminos (or soy sauce)
- 1 tablespoon of onion powder
- 1 tablespoon of garlic powder
- 2 teaspoons of smoked paprika
- 1 teaspoon of Hickory Smoke Powder
- 1/2 teaspoon of cayenne pepper (optional to make it spicy)
- 1/2 teaspoon of salt
- 2 teaspoons of freshly squeezed lemon juice
- 1–2 teaspoons of Grandma’s Molasses
- Begin by reconstituting the soy curls. In a medium-sized pot, bring 4 cups of water to a boil. Turn off the heat and add the soy curls. Allow them to soak for 15 minutes.
- Drain the soy curls thoroughly and gently press out excess moisture. This step is crucial to ensure proper marinade absorption.
- In a mixing bowl, combine olive oil, Bragg’s Liquid Aminos (or soy sauce), onion powder, garlic powder, smoked paprika, Hickory Smoke Powder, cayenne pepper, salt, lemon juice, and Grandma’s Molasses. Whisk well to create a flavorful marinade.
- Add the rehydrated and drained soy curls to the marinade. Stir and coat the soy curls evenly. Cover the bowl with plastic wrap or a lid, and refrigerate for at least 1 to 2 hours (or overnight for deeper flavor).
- Preheat your oven to 175°F (80°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Arrange the marinated soy curls on the baking sheet in a single layer, ensuring they are not crowded.
- Place the baking sheet in the preheated oven and let the soy curls dehydrate for about 2 to 3 hours. Check the texture and dryness after 2 hours; if you prefer a chewier jerky, remove them earlier, or leave them in longer for a crunchier texture.
- Once the soy curls reach your desired jerky consistency, remove them from the oven and let them cool completely on the baking sheet.
- Transfer the cooled soy curl jerky to an airtight container. It can be stored at room temperature for up to 1 week or kept in the refrigerator for extended shelf life.
Enjoy your homemade smoky soy curl jerky as a protein-packed snack or a versatile ingredient in various dishes. Experiment with different marinating times and drying durations to achieve your preferred jerky texture.