I love making a batch of this up for special occasions to give as gifts, or just as a delicious treat for snacking – whatever the reason it usually disappears fast! This jerky is a great snack to take on a long hike, or for a snow day spent out on the mountain.
Ingredients:
- 6 cups of young coconut meat (this took processing approximately 10 young coconuts)
- 3/4 cup teriyaki sauce (look for msg free sauces at your local health food store)
- 1/4 cup coconut sugar
- 2 tsp himalayan pink salt
- 1 1/2 tsp onion powder
- 1 tsp powdered ginger (or you can use fresh minced ginger for more heat)
- 1/2 tsp powdered mustard
- Fresh ground black pepper (to your taste preference)
Place your coconut meat in a large bowl. In a small measuring cup mix together all remaining ingredients holding back only the pepper, add this marinade over the coconut and toss to coat evenly. Cover and place in refrigerator overnight. (I like to marinade for 8 hours). Remove from fridge and stir once more before preparing your dehydrator trays.
This amount will spread out onto 5 trays if you are using something like the Excalibur dehydrator. Make sure to use the premium non-stick dehydrator sheets (teflex or paraflexx) over top the polyscreen inserts. (If you do not have an Excalibur dehydrator make sure to follow the specific settings and process recommended for your dehydrator).
Lay out pieces of coconut meat as flat as possible on your teflex trays. Note that the coconut meat can be torn/cut into whatever shape or size that you prefer – the more random the better. Once your trays are filled, coat the pieces with fresh ground black pepper. I like to leave at least one tray ‘un-peppered’ (for the kids). Close everything up in your dehydrator and set to 115F for 12 hours (flipping pieces at around 8 hours in).
Now all that’s left is deciding whether or not you want to share. Enjoy!
