Spicy Sriracha Tofu Jerky Food

SPICY SRIRACHA TOFU JERKY

Steps:

• Drain the tofu and pat it dry.
• Cut the tofu into very thin slices, between 1/4 and 1/8 of an inch, shooting for 1/8 inch. (Too thick and they'll take forever to bake.) Then arrange the slices on a parchment-lined baking sheet.
• Stir the remaining ingredients together in a small bowl, and brush half of the mixture over the tofu slices. Flip the slices and brush the remaining mixture on the opposite sides.
• Place the baking sheet in the oven and bake at 200°F for 2-3 hours, or until slices become tough and dry, very carefully flipping them about halfway through.
• Remove the baking sheet from the oven and allow the tofu to cool. The texture will toughen up a bit more as they cool.
• Store the jerky in a sealed container for 2-3 days.

SRIRACHA TOFU JERKY IN A DEHYDRATOR

Steps:

• Slice tofu block in half lengthwise, then slice widthwise into 1/8- to 1/4-inch slices. Lay strips on a clean work surface.
• Whisk soy sauce, Sriracha, liquid smoke, and garlic powder in a bowl. Brush sauce over top side of tofu strips. Carefully flip strips over and brush other side with sauce.
• Place the strips on the rack of a dehydrator. Set temperature to 145 degrees Fahrenheit (63 degrees Celsius). Dehydrate for 2 hours. Flip strips over and dehydrate 1 hour more.
• Remove the lid from the dehydrator and let strips cool for 1 hour for further drying. Place in an airtight container and refrigerate.

DOC'S BEST BEEF JERKY

Steps:

• Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
• Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
• Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.