Letter Re: Making Wheat Jerkey


Here’s a wonderful wheat recipe that can be tailored to your own taste buds. Enjoy!

Wheat Jerky
Makes two dozen strips. Recipe can be doubled.

1 c raw gluten,  made from washed wheat flour.
14 oz. of liquid bouillon, using beef soup base, or ham, or chicken, or 1/2 beef and 1/2 ham, or bacon  flavor 6 oz. water
1 tbsp. Maggi or Kitchen bouquet (natural coloring)
1 tbsp. liquid smoke
1/4 tsp. garlic powder
pinch of sea salt

Optionals: add 2 tbsp. honey (for a touch of sweetness)                 
1/4 tsp. tabasco sauce or cayenne pepper (for a dash of hotness)  

Begin with the raw gluten.
Roll it out into a slab shape to a thickness of 1/8 inch.
Cut 1 inch wide x 6 inch long strips of the rolled gluten. Set aside.

In a small saucepan, add all the other ingredients and bring to a boil. Drop the strips of cut gluten into the liquid, slowly stir gently and lower the heat, and simmer until most of the liquid is gone.
Drain the strips well into a strainer.
Put the strips back in the same saucepan and add 2 more Tbsp. of liquid smoke, and coat the strips well.
Place the jerky strips on a wire mesh cooling rack set onto a flat cookie sheet or, on your dehydrator mesh racks.
Dry in the oven at 300 degrees F for 25 minutes. 
Strips will shrink a bit. Dehydrator setting on “meats”, and dry for 1 hour.
Test for moisture and consistency (to your liking) to adjust the requisite dehydration time.

Remove when done, cool thoroughly and store in a closed container.