Ingredients
- 2 Tbsp. tamari
- 2 Tbsp. black strap molasses
- 1 Tbsp. liquid smoke(hickory flavored)
- 2 Tsp. salt
- 1 Tsp. onion powder
- 1 Tsp. garlic powder
- 1/3 Tsp. MSG
- ½ Tsp. cayenne more or less to taste
- ½ Cup canola or other neutral tasting oil
- 2 Cup boiling water
- 200 g soy curls
Instructions
- Preheat the oven to 110 °C.
- Measure all ingredients except the water and soy curls into a pot.
- Add boiling water and then stir well.
- Immediately add the soy curls stirring them to coat with the marinade.
- Cook for about 10 min on low heat until most of the liquid is absorbed and soy curls are soft.
- Drain off any remaining liquid and spread soy curls onto a cookie sheet.
- Bake at 110 °C with convection for 1 hour, flipping every 15 minutes.
Notes
- Bake for 10 minutes less for chewier jerky or 10 minutes more for crunchier jerky.
- Variations in oven temperature and humidity will change bake time slightly.
- Watch jerky closely at the end of the cooking time so as not to over-dry or burn it.
- Store in an airtight container in the fridge.