Here's a wonderful wheat recipe that can be tailored to your own taste buds. Enjoy!
Wheat Jerky
Makes two dozen strips. Recipe can be doubled.
Makes two dozen strips. Recipe can be doubled.
1 c raw gluten, made from washed wheat flour.
14 oz. of liquid bouillon, using beef soup base, or ham, or chicken, or 1/2 beef and 1/2 ham, or bacon flavor 6 oz. water
1 tbsp. Maggi or Kitchen bouquet (natural coloring)
1 tbsp. liquid smoke
1/4 tsp. garlic powder
pinch of sea salt
14 oz. of liquid bouillon, using beef soup base, or ham, or chicken, or 1/2 beef and 1/2 ham, or bacon flavor 6 oz. water
1 tbsp. Maggi or Kitchen bouquet (natural coloring)
1 tbsp. liquid smoke
1/4 tsp. garlic powder
pinch of sea salt
Optionals: add 2 tbsp. honey (for a touch of sweetness)
1/4 tsp. tabasco sauce or cayenne pepper (for a dash of hotness)
Begin with the raw gluten.
Roll it out into a slab shape to a thickness of 1/8 inch.
Cut 1 inch wide x 6 inch long strips of the rolled gluten. Set aside.
1/4 tsp. tabasco sauce or cayenne pepper (for a dash of hotness)
Begin with the raw gluten.
Roll it out into a slab shape to a thickness of 1/8 inch.
Cut 1 inch wide x 6 inch long strips of the rolled gluten. Set aside.
In a small saucepan, add all the other ingredients and bring to a boil. Drop the strips of cut gluten into the liquid, slowly stir gently and lower the heat, and simmer until most of the liquid is gone.
Drain the strips well into a strainer.
Put the strips back in the same saucepan and add 2 more Tbsp. of liquid smoke, and coat the strips well.
Place the jerky strips on a wire mesh cooling rack set onto a flat cookie sheet or, on your dehydrator mesh racks.
Dry in the oven at 300 degrees F for 25 minutes.
Strips will shrink a bit. Dehydrator setting on "meats", and dry for 1 hour.
Test for moisture and consistency (to your liking) to adjust the requisite dehydration time.
Drain the strips well into a strainer.
Put the strips back in the same saucepan and add 2 more Tbsp. of liquid smoke, and coat the strips well.
Place the jerky strips on a wire mesh cooling rack set onto a flat cookie sheet or, on your dehydrator mesh racks.
Dry in the oven at 300 degrees F for 25 minutes.
Strips will shrink a bit. Dehydrator setting on "meats", and dry for 1 hour.
Test for moisture and consistency (to your liking) to adjust the requisite dehydration time.
Remove when done, cool thoroughly and store in a closed container.