Pamela Braun is more than a chef. She's a food scientist. And, the same woman who perfected dairy free ice cream and sorbet now turns her attention to jerky -- even vegetable and chocolate jerky.
Portobello Bacon Jerky
3 tablespoons liquid aminos
2 tablespoons pure maple syrup (grade B)
2 tablespoons cider vinegar
1 teaspoon paprika
½ teaspoon smoked paprika
¼ teaspoon smoked salt
A few grinds of black pepper
1 (8 ounce) package Portobello mushrooms, sliced ¼ inch thick
In a 1-gallon resealable plastic freezer bag, thoroughly mix together all the ingredients, except the mushrooms, and allow the mixture to rest for 10 minutes. Add the mushroom slices to the marinade and mix them around so they get completely coated with the marinade. Remove as much air as possible from the bag, seal, and place it in the refrigerator for 4 hours. During the marinating time, remove the bag from the refrigerator and carefully work the mushroom slices around so the marinade is fully incorporated into them. Remove the slices from marinade and arrange in a single layer in your choice of dryer. Dry at 145 degrees Fahrenheit for 4-6 hours.
Chile Lime Mango Jerky
¼ cup lime juice
2 ripe mangoes, peeled pitted and cut into ¼ inch slices
Pour the lime juice into a wide bowl. Dip the mango slices into the lime juice and arrange in a single layer on a drying rack. Sprinkle lightly with cayenne and salt to taste. Proceed to dry at 145 degrees Fahrenheit for 3-4 hours.
Chocolate Orange Slices
2 large navel oranges
2 tablespoons sugar
1 tablespoon unsweetened cocoa powder
Slice off the orange skin and make sure to remove the white pith along with the skin. Slice each orange into ¼ inch thick circles. Layer the slices between paper towels to remove some of the moisture. Pour the sugar into a flat dish. Dip one side of each orange slice into the sugar. Sprinkle that same side with a bit of cocoa and cayenne. Place on mesh dryer sheets in a dehydrator. (If you put them on the regular drying trays the oranges will stick and rip apart when you try to remove them.) Dry at 135 degrees Fahrenheit for 6-8 hours.