Coconut Jerky Sriracha
Young coconut meat strips are marinated in a fiery sriracha-coconut marinade and gently dehydrated. The result is an exotic snack with a sweet coconut note and pleasant heat. Especially popular as an unusual alternative to classic meat jerky.
Ingredients(for 1 kg)
Instructions
Preparation
20 minutesOpen young coconut and cut the meat into uniform strips of approximately 4-5 mm thickness.
Marinating
4-8 hoursStir all marinade ingredients well, add coconut strips and marinate in the refrigerator for at least 4 hours.
Dehydrating
8-12 hoursDrain strips, lay on silicone mats in the dehydrator and dehydrate at 57 °C until dry and slightly leathery.
Cooling & Storage
30 minutesAllow jerky to cool completely and store in an airtight container at room temperature for up to 2 weeks.
Pro Tip
Dehydrate coconut strips at low temperature (57 °C) to preserve the natural coconut flavor and prevent burning of sugars.
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