I've always been a fan of Jerky and jerked foods, but have relatively little experience with the actual process, outside of jerking mushrooms.. And with that said, most of what I have expanded on is based on this recipe the 3foragers offered up. I'd love to expand on that a little more, and wonder how many of you are well in the know of crafting the mushroom jerky already.
The process I use involves boiling the mushrooms first, from 10-30mins (by species), and then marination for 6-72 hours(depending on how backed up I am).. Starting hot and then going in the cooler until ready for dehydrating.
Some of the burning issues/questions I have are:
-Can you jerk certain mushrooms, freeze and vacseal them.. Unthaw and then dehydrator process them, say 3-6 moons forward? I usually end up spending most of the best hunting time stuck in my kitchen because I'm watching/nursing the dehydrator. I would much rather put off the dehydrator work until winter, when the house is drier and I'm inside more anyway. I usually end up doing about half as much as I could because of this.
-I know the liquid from boil of certain mushrooms (like this Grifola) has value, but I'm not sure about storing it on the longterm for later use.. I would use it for soups or something later, but really have no call or time for it when it's fresh. Feel bad wasting it.
I'm also curious to other methods employed to achieve the end result.. And what species are your favorites to jerk? I'm definitely stuck on Maitake and Honeys, but I don't doubt others are just as tasty.
The process I use involves boiling the mushrooms first, from 10-30mins (by species), and then marination for 6-72 hours(depending on how backed up I am).. Starting hot and then going in the cooler until ready for dehydrating.
Some of the burning issues/questions I have are:
-Can you jerk certain mushrooms, freeze and vacseal them.. Unthaw and then dehydrator process them, say 3-6 moons forward? I usually end up spending most of the best hunting time stuck in my kitchen because I'm watching/nursing the dehydrator. I would much rather put off the dehydrator work until winter, when the house is drier and I'm inside more anyway. I usually end up doing about half as much as I could because of this.
-I know the liquid from boil of certain mushrooms (like this Grifola) has value, but I'm not sure about storing it on the longterm for later use.. I would use it for soups or something later, but really have no call or time for it when it's fresh. Feel bad wasting it.
I'm also curious to other methods employed to achieve the end result.. And what species are your favorites to jerk? I'm definitely stuck on Maitake and Honeys, but I don't doubt others are just as tasty.