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Maitake Jerky
Maitake Marinade Ingredients:
- 1 1⁄2 cups orange juice
- 1 cup soy sauce
- 1-2 teaspoons ginger powder
- 3-5 tablespoons molasses
- Maitake mushroom, fresh (thoroughly cleaned)
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Cut up the Maitake into slices about 1⁄4” thick – a little less for the solid core of the mushroom. Place in boiling water and simmer for about 10 minutes. Drain well.
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In a blender, put all of the marinade ingredients and blend/puree for a few minutes. Then microwave the liquid for 3 minutes.
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Place the Maitake into a pan with 2 bay leaves. Pour the marinade over and mix together.
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Cover the pan and marinate overnight, or up to 24 hours. Shake the pan or stir several times while marinating.
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Drain the Maitake very well, remove bay leaves, and put in a dehydrator (135-145 degrees) for about 10 hours. Smaller pieces will dry faster than slabs. Dehydrate until it looks and feels like jerky texture.
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You can put the jerky in vacuum bags or into airtight mason jars. If there is a lot, refrigerate to keep fresh longer.
You can substitute 1-2” piece of fresh ginger thinly sliced for ginger powder. If you like heat, add more ginger or a shot of Sriracha.