My cookbook editor, Tracy, sent me several packs of Butler Soy Curls after I commented on a photo of her homemade  jerky on Instagram. I’d never used this product before so I did a bunch of research to come up with my own jerky recipe and ended up buying some molasses and hickory liquid smoke to help create a black pepper style marinade. Ryan has always been a fan of jerky so I thought it would be fun to surprise him, and BOY, did he love it! I had to make a second batch just a week later.

Soy Jerky

INGREDIENTS:
3 cups soy curls
1/2 cup soy sauce
2 Tbsp molasses
1 Tbsp hickory liquid smoke
1 Tbsp pure maple syrup
3 tsp black pepper
Shake lemon pepper
Shake paprika
Shake cumin

DIRECTIONS:
1. Select largest soy curls.
2. Soak soy curls in warm water until rehydrated.
3. Mix all marinade ingredients in a wide, shallow bowl.
4. Drain soy curls thoroughly then add to marinade bowl.
5. Allow soy curls to soak in marinade for at least an hour.
6. Lay marinated soy curls out on lined dehydrator tray making sure to keep like-sized pieces together. You will likely end up filling 3 trays.
7. Dehydrate on medium to high temperature until soy curls reach desired dryness. I liked mine a bit chewy.

NOTE:
I had to remove smaller pieces that dried quicker, allowing the rest to dry longer. I would suggest checking your jerky after 2 hours to assess which pieces should be removed.

Best of luck!!!

BTW if you’d like more easy dehydrator recipes in a whole food oil free vegan style, please check out my latest vegan cookbook in our shop!