• 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.