When making kombucha it can be a lot of fun and very rewarding, however you then start to pile up all those extra SCOBY’s and not knowing what to do with them. We discovered a way to put that good probiotic cellulose (SCOBY) to work with these unique and very flavourful jerkies. Once you make your first batch of SCOBY jerkies you will find they have a habit of disappearing very quickly so make sure to make a big first batch and to keep plenty on hand.
We find the best way to make SCOBY into jerky, is to cut it into strips and marinate and then dehydrate it. The SCOBY jerky strips will soften in the mouth but also require a bit of chewing like with beef jerky.
Making SCOBY jerky strips – Take your SCOBY and cut it into bitesize pieces, you can use a knife or if you like some scissors. Remember to keep the pieces bitesize due to the chewiness. Combine the bitesize SCOBY pieces with the marinade and ensure all the SCOBY strips/pieces are coated with the marinade. Now leave the marinade coated SCOBY strips for 12-24 hours at room temperature to accelerate the absorption of the flavour of the marinade. The SCOBY strips/pieces will also take on the colour of the marinade. Please see the receipe below for making your very own SCOBY jerky.
Teriyaki Jerky - kombucha SCOBY style
Teriyaki Jerky Recipe:
To achieve that classic 'beef jerky' flavour without the beef we use a teriyaki sauce by combining the below ingredients:
Teriyaki Sauce Ingredients:
2/3 cup mirin, or sherry with a pinch of sugar
1/2 cup Beautifying Bone Broth or other Broth
1/2 cup pineapple juice
1/4 cup brown sugar or 2 tablespoons honey
1/4 soy sauce
1/4 cup kombucha vinegar
2 teaspoons sesame oil
2-5 garlic cloves, minced or pressed
1 (1inch) piece fresh ginger, minced or grated
Dash of red pepper flakes (optional)
Cut the Jerky(SCOBY) into very small pieces to make vegan-friendly 'SCOBacon bits.'
Combine 2 cups of chopped SCOBY (SCOBacon Bits) with 1 cup of teriyaki sauce in a bowl. Toss or stir to mix evenly. Cover and let marinate for 12 to 24 hours. Drain off the excess liquid; then dehydrate.
Dehydrating the SCOBY
There are several ways to dehydrate your SCOBY’s so that you get the perferct SCOBY jerky. You can use a dehydrator if you have one to hand, they are very easy and simple to use and work very well with dehydrating SCOBY jerky. Simply add the SCOBY jerky strips to dehydrating trays lined with baking paper making sure they are spread out and then place in the dehydrator on the lowest setting (35-43 degrees Celsius).
Dehydrate the SCOBY jerky for 12 to 36 hours, depending on how stiff you like it. If the SCOBY jerky sticks to baking paper, just place it in the freezer for approximately 15minutes before peeling it off.
If you don’t have a dehydrator, then not to worry you can always use an oven instead. Put the oven on the lowest setting with the oven door opened slightly. Then leave the SCOBY jerky ensuring you check on it every few hours to see if it’s done.
If you don’t have a dehydrator and don’t want to use the oven, then you can go solar. You simply place the tray in the sun, covered with a light cloth (ensure there are no holes big enough for small flies to get through) or outdoor food covers to keep bugs away. If you decide to use the light cloth approach and want to stop the cloth from sticking you can use toothpicks/skewers to prop the cloth up like a tent. Keep in mind that, sun-drying may take longer depending on the amount of exposure to direct sunlight.
I hope you enjoy your SCOBY jerky as much as we do and if you have any other flavours that taste amazing please be sure to share it with us by sending us an email, as we would love to hear from you 😊