Sushi Jerky

A spin on modern sushi roll flavouring. Always a unique twist for the sushi lover who also dabbles in jerky.

Ingredients:
1 Cup of trimmed beef
50mL of Soy Sauce
2mL of Wasabi (mixed, not powder)
1 sheet of sushi paper (seaweed varieties are best)

To begin, you will want to cut up the seaweed paper into small strips or cubes. The actual size isn't so important, but you will want it to be small enough to mix with the meat and fluids to pass on the flavour, without being a distraction from the sushi itself. If the paper is crisp enough, feel free to break it up into powder using your hands.

In a separate bowl, combine the soy sauce and wasabi, and mix until they are fully combined. You shouldn't have any 'chunks' of wasabi remaining. Add the beef to your mix, and add the sushi paper. Mix well until all of the ingredients are combined. Allow this mixture to marinade for at least an hour.

Once done marinading, place the strips of beef flat on the dehydrator trays. I will usually remove as much of the seaweed strips as I can, but some always inevitably makes it in. Its just a personal preference, so feel free to leave it all in.

Cook time will vary based on your dehydrator, but it usually 4-6 hours.

Enjoy!