I searched for years for a good vegan jerky recipe using any number of base ingredients. Then I saw the recipe for starch water bacon. It warned not to make the "pancakes" too thick, or it would be chewy. My brain immediately went to "let's do that on purpose but flavor the batter like jerky". SUCCESS! This is intensely flavored and closely mimics the texture and experience of jerky. I'm pretty sure you could use just about any seasoning you wanted with this recipe. I send a big hug and thank you to the creator of the starch water bacon!
After washing flour, let your reserved starch water rest for several hours or overnight so it has time to settle. Once settled, pour off most of the excess water. Then stir them together and measure out 3 cups. Add the remaining ingredients and stir well. Periodically while cooking give the batter an additional stir to prevent “settling”. This does not need to be an exact science, but you're looking for the mixture to resemble crepe batter when it’s all stirred up.
TIP: You can leave your starch water in the fridge for several days if you're not going to be able to use it right away.
Heat a large, non-stick pan over medium heat. Add a little bit of cooking spray or oil to keep the batter from sticking for each pancake. Pour batter into the hot pan and move the pan as necessary, spreading it around the pan into a solid "pancake" a little thicker than a crepe but not as thick as a pancake. As a solid sheet, it should be able to easily slide around the pan. No need to flip, it will cook through fairly quickly if it's thin enough. Just transfer it to a plate and keep making pancakes until your batter is used up. If you accidentally bunch up your “pancake” or it gets wrinkles or folds, don’t panic! This recipe is really forgiving, and it will still turn out all right at the end. I use a scant half cup in an 11-inch skillet.
Once you have your pancakes made, you can use kitchen scissors to cut or rip them into strips and pieces.
Arrange your jerky pieces on dehydrator trays with space for air to flow around them. Set on the same setting you would use for meat jerky. Check for texture after about two hours. Then if they are not yet dry or chewy enough for you, you can check every 15 minutes until you get your desired result. Be careful not to overcook. It will become crunchy. But still tasty. A dehydrator is the only method I have tried making this in.
Ingredients
Directions
After washing flour, let your reserved starch water rest for several hours or overnight so it has time to settle. Once settled, pour off most of the excess water. Then stir them together and measure out 3 cups. Add the remaining ingredients and stir well. Periodically while cooking give the batter an additional stir to prevent “settling”. This does not need to be an exact science, but you're looking for the mixture to resemble crepe batter when it’s all stirred up.
TIP: You can leave your starch water in the fridge for several days if you're not going to be able to use it right away.
Heat a large, non-stick pan over medium heat. Add a little bit of cooking spray or oil to keep the batter from sticking for each pancake. Pour batter into the hot pan and move the pan as necessary, spreading it around the pan into a solid "pancake" a little thicker than a crepe but not as thick as a pancake. As a solid sheet, it should be able to easily slide around the pan. No need to flip, it will cook through fairly quickly if it's thin enough. Just transfer it to a plate and keep making pancakes until your batter is used up. If you accidentally bunch up your “pancake” or it gets wrinkles or folds, don’t panic! This recipe is really forgiving, and it will still turn out all right at the end. I use a scant half cup in an 11-inch skillet.
Once you have your pancakes made, you can use kitchen scissors to cut or rip them into strips and pieces.
Arrange your jerky pieces on dehydrator trays with space for air to flow around them. Set on the same setting you would use for meat jerky. Check for texture after about two hours. Then if they are not yet dry or chewy enough for you, you can check every 15 minutes until you get your desired result. Be careful not to overcook. It will become crunchy. But still tasty. A dehydrator is the only method I have tried making this in.
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