My new receipe -Raw Jerky

[Sweet lips]

I thought I would post my raw jerky recipe. I haven't made it in a while but I have a hankering for it, so I going to have to depend on my husband and son to prepare it for me.

Shitaki mushroom jerky

7 dried shitaki mushrooms ( got mine from either BJ's or Sam's)
1 cup of water with 2 tsp of sea salt or 1/2 cup Ume Plum Vinegar with 1/2 cup of water
1 tsp - cayenne pepper
2 tsp onion powder
1 garlic clove chopped ( just two sections was enough)
1/8-1/4 c olive oil
a squirt of agave nectar

Prepare and marinate the mushrooms for 24 hours or until soft ( I did a 24 hour thing because I had to go to work) and then use a little of marinade and put in food process until smooth - spread on dehydrator until dry.

I did flip it after about 6 hours, but the rest I am not sure.



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[askcassyfirst]

This sounds like an interesting recipe. I am always looking for interesting snackable food to take along to work and on the road. I have also read a few ideas of marinating mature coconut chunks, and dehydrating those into jerky. I think I might try doing something like what you did with the coconut.

Also, have you tried this with portabella? I have a couple of those in the fridge, and might try and experiment.

Curious,
Cassy. :)

[Sweet lips]

No, I haven't, but I can imagine that it would be about the same - we got something going on here don't we :) Let me know about the coconut - and by the way, how do you get the meat out of the mature one -puzzling

[tracyinfo]

I love mushrooms, and am going to have to try this.

--Tracy

[lvg4him]

Coconut "Meat" Jerky
By: Steve and Tricia

INGREDIENTS
*Coconut meat from 2 young coconuts (enjoy drinking the sweet water!!)
*1/3 cup Namu Shoyu
*1/3 cup virgin cold-pressed & unheated Olive Oil
*1 Lemon - Juiced
*1 Lime - Juiced
*Fresh Herbs (Basil, Rosemary and Dill)


INSTRUCTIONS:
1.Place the above ingredients into a container or plastic zip-lock bag and marinate the coconut meat within a refrigerator for 5-7 days.
2. Once marinated, lay the marinated coconut meat within a deydrator at 90-95 degrees for 12-24 hours.

This makes a wonderful transition food for those who are "kicking" the cooked food and animal meat habit as well - Serve and Enjoy!!!

[askcassyfirst]

Sweet, you asked about how I get the meat out of the mature coconuts...:D
Very Carefully! LOL!

I just wack them with a machete, or a cleaver having already drained the water. Once in pieces I use a butter knife and the handle end of a spoon to pry out the meat. I did so many my first few months raw that I am kinda an expert now....:) It really is a task that grows on you, and you certainly build up an appetite! I will usually break open a couple and freeze the chunks so I don't have to do this everyday.

With regard to the recipe, I am sure you could do something similar to what was just suggested in Steve & Tricia's recipe above. Enjoy!

Cassy.:)

[swingbolder]

What is agave nectar and where does one get it?

[Rawkinlocs]

What is agave nectar and where does one get it?

Hey Swingbolder,

Here is one of many sites that offers and gives a little detail on what agave is:
http://www.naturalzing.com/catalog/product_info.php?cPath=21_35&products_id=167

Here's a snippet from their site:
100% Pure, Raw Food, Certified Organic Agave Nectar from mature plants in a 16 oz bottle - The agave (uh-gah-vay) plant has been long been cultivated in hilly, semi-arid soils of Mexico. Its fleshy leaves cover the pineapple-shaped heart of the plant. This is where the sweet sticky juice is contained. It is best known for its use in making tequila.

Our organic agave nectar has never been heated or exposed to temperatures higher than normal desert temperatures where cactus grow (120 degrees Farenheit and lower). Other manufacturers heat it up to 140 degrees or better and some can reach 160 degrees. Cooking agave can give it a darker color and may increase the fructose content. Our raw agave syrup or nectar is about 93% fruit sugar and contains no sucrose, it is in its natural form.

I may have to try this recipe using the mature coconut cause unfortunately, I have never been into shrooms :(