Steps to Make Dog Jerky

Vegan Portobello Jerky

Strips of steak and chicken breast are grain free, as are bison, duck and venison treats, which provide novel proteins.

Recipe Summary Vegan Portobello Jerky

A great alternative to beef jerky for that vegan in your life. I plan to experiment with different flavor combinations but for now I leave you with my spicy Asian blend.

Ingredients | Dog Jerky

6 ounces portobello mushrooms, stems removed, caps cut into 1/4-inch slices

¼ cup soy sauce

1 tablespoon hot chile paste (such as sambal oelek)

1 teaspoon rice vinegar

½ teaspoon sesame oil

Directions

Place mushroom slices in a resealable plastic bag. Whisk soy sauce, chili paste, rice vinegar, and sesame oil together in a bowl until completely blended. Pour over mushrooms, seal the bag, and refrigerate for 8 hours.

Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper. Arrange mushroom slices on the baking sheet in such a way that they are not touching each other.

Bake in the preheated oven for 1 hour. Flip mushroom slices using tongs and cook for 1 more hour. Remove baking sheet from the oven and let cool completely before storing. For any larger slices that are not dry after 2 hours, crack open the oven door and let cook 5 additional minutes or until dry.

Store in an airtight container in the refrigerator for up to 7 days.

Info | Dog Jerky

prep: 5 mins cook: 2 hrs additional: 8 hrs total: 10 hrs 5 mins Servings: 2 Yield: 2 servings

TAG : Vegan Portobello Jerky

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