So I’ve making kombucha on the regular again lately. And one thing that happens when you make a lot of kombucha is that you get a whole lot of scoby.

Scoby is:

• an acronym that stands for Symbiotic Colony Of Bacteria and Yeast
• a thick floating slab of collagen that grows in your kombucha
• difficult to find a use for
• sometimes called a kombucha “mushroom”

I had a good 1.5 inches of scoby floating in my tea, and I decided it was time to throw it away or figure out something to do with it.

So I decided to try making scoby jerky again. I have done this in the past with varied success. Previous jerkys were too thin and not very satisfying to chew on. So for this one, I cut much thicker finger-length strips and let them cook for longer at lower temps. And it came out pretty good I think! I’ve been snacking on it the last few days, and I’ve been enjoying that tough chewy texture that you get from a jerky.

Scoby Jerky

Ingredients:

• Scoby
• Marinade

Steps:

• Cut the scoby into finger length strips about 1/2 - 3/4 inches thick
• Soak for 24 hours in a marinade of your choosing.
• Pop in the dehydrator for 12 hours at 100 degrees
• Put the dehydrator somewhere out of the way like in the basement because it will smell!
• Let cool, and store in a container

Marinades:

• Soy sauce and ginger
• BBQ sauce