Jerky Umami Mushroom

Name: Jerky Umami-Pilz
Total time: 6 h
Ingredients: 50 ml Sojasauce; 25 g Weißes Miso; 12 g Shiitake-Pulver (getrocknet); 10 ml Fischsauce; 10 ml Sesamöl; 5 g Ingwerpulver; 10 g Brauner Zucker

MarinadeBeefDehydratingMedium6-8 hrs70-75 °C70-75 °CNo wood (dehydrator)

This jerky is an umami bomb, enriched with dried shiitake powder, miso paste and fish sauce for unmatched depth. The earthy mushroom notes harmonize perfectly with the natural savoriness of beef. Especially popular with food lovers seeking the full umami experience.

Ingredients(for 1 kg)

Soy sauce50 ml

White miso paste25 g

Dried shiitake powder12 g

Fish sauce10 ml

Sesame oil10 ml

Ginger powder5 g

Brown sugar10 g

Instructions

Preparation

20 minutes

Freeze beef (flank steak or top round) for 1 hour, then slice into 3-4 mm thin strips against the grain. Remove all excess fat as fat can go rancid during dehydrating.

Marinating

12-16 hours

Whisk soy sauce, miso, shiitake powder, fish sauce, sesame oil, ginger and sugar into a homogeneous marinade. Add meat strips, mix well and marinate 12-16 hours in the refrigerator.

Dehydrating

6-8 hours

Pat meat dry thoroughly and lay out on dehydrator trays. Dehydrate at 70-75 °C for 6-8 hours. Due to the miso content, check regularly after 5 hours as the sugars may caramelize faster.

Cooling & Storage

1 hour

Let fully dried jerky cool completely on a rack at room temperature. Store in airtight bags or jars. Due to the fish sauce, refrigerate and consume within 10 days.

Pro Tip

Dried shiitake powder is easy to make at home by blending dried shiitake mushrooms to a fine powder. This enormously boosts the umami depth compared to fresh mushrooms.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free