When I saw McClure's Spicy Garlic Dills at The Brooklyn Kitchen a few weeks ago, I had to have them. So I did. Those are damn good pickles. Spicy! They're almost a bit too spicy for me, but that's good because it prevents me from eating the whole jar at once (which I've been known to do).
When I got home, I looked at my receipt and saw the jar of pickles cost $12. $12! For pickles! I vowed at that moment that I'd use every single thing in that jar in some way. Hell, I'm even going to use the jar for storage and the label as a bandage.
Not long after I finished the pickles, I made something that called for one pound of extra-firm tofu. The tofu came in 14-ounce packages, leaving me with 12 ounces of extra-firm tofu to play with. I also have a dehydrator.
Brine + tofu + dehydrator = JERKY?!?!?!
I pressed the tofu for over an hour, then cut it into halfish-inch wide/thick, twoish inch long strips and threw it in a container with the brine, dill, garlic and some cayenne peppers (I still have a few untouched peppers). I flipped and rotated it after 24 hours (mostly to make sure it didn't get crumbly or something from sitting in the liquid) and will try to remember to do so again when I get home tonight. So far, they've been soaking for about three days. I think I'm going to take it out tomorrow night and attempt to dehydrate it. I will, of course, keep you updated on the status of my possible pickly jerky.
1 comment:
How'd the jerky come out? That sounds awesome.
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