Here’s a fun and easy way to use the shio marinade with homemade jerky, whether with beef or a vegetable version. I like the brothy flavor it lends to the vegetables.
Shio Carrot Jerky
This recipe is for carrot jerky, however it’s transferable to a number of other veg such as mushrooms?
- Choose the beefiest carrots you can find. Trim what needs trimming and slice top-to-bottom in thin peices. But just not paper thin, leave a bite-worthy thickness.
- Toss the carrot strips into a container and add enough shio to coat everything. Give it a good stir or shake.
- Pop in the fridge for 12 hours (overnight), or longer depending on your flavor intensity preference.
- When ready, wipe off excess shio from the carrot strips if you wish and toss in your favorite spice blend recipe.
- Dehydrate at 130- 140 degrees for about 3-4 hours. It is done when carrots are dry yet leatherily pliable.
Shio Beef Jerky
For beef jerky choose affordable cuts like eye of round, top and bottom round. Throwing the meat in the freezer for an hour or so makes it easier to get thin, uniform cuts.
- Trim off the excess fat and pop in the freezer.
- After an hour or a few, whatever, take it out and slice the meat thin to your liking.
- Put meat in a container and pour in enough shio to coat everything. Give it a good stir or shake.
- Top a lid on and put in fridge for 12 hours to 2 days depending on your flavor intensity preference.
- Remove jerky strips, wiping off any excess shio if you wish, then toss it liberally in a spice blend recipe of your choice.
- Dehydrate at 135 degrees for 5-6 hours, or until dry yet leathery and pliable.
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