Jackfruit Jerky Smoky

Name: Jackfruit-Jerky Smoky
Total time: 7 h
Ingredients: 25 g Geräuchertes Paprikapulver; 80 ml Sojasauce; 40 ml Apfelessig; 30 ml Ahornsirup; 8 g Knoblauchpulver; 6 g Kreuzkümmel gemahlen; 3 g Cayennepfeffer

DehydratingOtherDehydratingMedium7-10 hrs70 °C70 °CNo wood

Young jackfruit is pulled into fibers and intensely seasoned with a smoky spice marinade. During dehydration, the jackfruit develops a remarkably meat-like, fibrous texture. The result is a full-bodied snack with robust smoky flavor.

Ingredients(for 1 kg)

Smoked paprika25 g

Soy sauce80 ml

Apple cider vinegar40 ml

Maple syrup30 ml

Garlic powder8 g

Ground cumin6 g

Cayenne pepper3 g

Instructions

Preparing jackfruit

15 minutes

Drain young jackfruit from the can, rinse thoroughly under cold water and pull into fine fibers using hands or two forks.

Marinating

4-6 hours

Stir all marinade ingredients into a uniform mixture, add jackfruit fibers and mix well. Marinate covered in the refrigerator.

Dehydrating

7-10 hours

Spread jackfruit fibers thinly on silicone mats in the dehydrator and dry at 70 °C until the fibers are crispy-chewy and completely dried.

Cooling & Packaging

30 minutes

Allow jerky to cool completely on a rack and then pack into airtight containers or vacuum bags. Shelf life at room temperature approximately 2 weeks.

Pro Tip

Always rinse canned jackfruit thoroughly to remove the canned taste. For better smokiness, a drop of liquid smoke can be added to the marinade.

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