Oyster Mushroom Jerky Marinade
Ingredients
-
1/4 cup BBQ sauce – Choose your favorite (I use Sweet Baby Ray’s)
-
1 tbsp liquid smoke – Adjust to taste for desired smokiness
-
2 tbsp soy sauce – Or tamari for a gluten-free option
-
1 tsp garlic powder
-
1 tbsp maple syrup – Adds a touch of sweetness
-
1 tbsp apple cider vinegar – For tang and balance
-
1 pound fresh oyster mushrooms
Instructions
Prepare the marinade:
Whisk all the ingredients together in a bowl until well combined.
Break the oyster mushrooms into bite-sized strips. Don’t go too small—they’ll shrink during cooking.
Pre-bake the mushrooms:
Line a baking sheet with parchment paper. Spread the mushroom pieces evenly.
Bake at 300°F for 10 minutes to remove excess moisture.
Marinate:
Transfer the warm mushrooms to the bowl with your marinade. Stir to coat thoroughly.
Let them soak for at least 24 hours in the fridge—longer is better for deep flavor.
Dehydrate:
Remove the mushrooms from the marinade and place them on dehydrator racks, leaving space between pieces for airflow.
Dry at 135°F for 3 hours, then check the texture.
If not ready, continue drying in 30-minute increments until they reach your desired consistency.
⚠️ Stay alert here—they can go from perfect to overdone quickly.