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