Recipes

Smoked BBQ Coco Jerky

Smoked BBQ Coco Jerky

This recipe comes from the wonderful Jillian Love.  My mouth is watering just from copying and pasting!

 

Ingredients:
3 Cups Fresh Coconut Meat(approximately 3 Fresh Coconuts)
1/4 Cup Nama Shoyu
1/4 Cup Tomato
1/4 Cup Sun Dried Tomato
1 tsp Hickory Liquid Smoke
1 Tbsp Onion Powder
1 Clove Garlic
1 tsp Black Pepper
1/2 Hot Pepper
1 tsp Paprika
3 Medjool Dates

 

 

Directions:
  1. Using your fabulous Coco Jack Coconut Tools open all coconuts and empty coconut water into a large container - reserve 1/4 cup coconut water for the marinade.  *Drink the rest feel GREAT!
  2. Remove all coconut meat with your Coco Scoop and clean well to assure no bits of shell are remaining.  
  3. Cut the meat into 1/2 inch strips.   
  4. In a blender combine nama shoyu, spices, dates, garlic, scallions and coconut water. Add coconut water to the blender as needed to blend into smooth, thick sauce.
  5. Mix the blended sauce with the coconut meat strips and let marinate in the refrigerator overnight.
  6. Place strips onto your Excalibur Dehydrator teflex sheet and dehydrate at 105 for 8 hours or until chewy.

 

Serving suggestions:

Leave it fairly moist and serve with lettuce, tomato, and dressing on a sandwich, or dehydrate till dry and serve diced on your salad. Leave the dried strips whole and take with you for hikes and outdoor activities.

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