Algae Jerky Recipe

 

Algae Jerky: A Sustainable and Protein-Packed Snack from the Sea

This recipe takes advantage of a future superfood - algae! Dehydrated and seasoned to perfection, algae jerky offers a chewy, flavourful, and protein-rich snack alternative that's kind to the environment.

Ingredients:

2 cups dried whole seaweed (such as wakame or nori)

1/4 cup water

2 tablespoons soy sauce (or tamari for a gluten-free option)

1 tablespoon olive oil

1 tablespoon honey (or maple syrup for a vegan option)

1 tablespoon rice vinegar

1 teaspoon sriracha (or chilli flakes for a milder option)

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika (or regular paprika)

1/4 teaspoon ground ginger

Instructions:

1. Prepare the marinade: In a small bowl, whisk together the water, soy sauce, olive oil, honey, rice vinegar, sriracha, garlic powder, onion powder, smoked paprika, and ginger.
2. Hydrate the seaweed: Place the dried seaweed in a large bowl and pour the marinade over it. Gently massage the marinade into the seaweed, ensuring all pieces are well coated. Let the seaweed marinate for at least 30 minutes, or up to overnight for deeper flavour.
3. Dehydrate the seaweed: Preheat your dehydrator to 135°F (57°C). If you don't have a dehydrator, you can use your oven set to its lowest setting (around 150°F / 65°C) with the door slightly ajar to allow moisture to escape.
4. Arrange the seaweed: Line your dehydrator trays or baking sheets with parchment paper. Carefully spread the marinated seaweed in a single layer on the trays, ensuring no pieces are overlapping.
5. Dehydrate: Dehydrate the seaweed for 6-8 hours, or until completely dry and breaks easily with a snap. The drying time may vary depending on the thickness of your seaweed pieces and your dehydrator's efficiency.
6. Test for dryness: Once the dehydration process is complete, a piece of jerky should be completely dry to the touch and brittle, not rubbery. Let the jerky cool completely before storing.

Tips:

• Experiment with different flavours! This recipe offers a teriyaki-inspired base, but you can adapt it to your preferences. Try using chipotle peppers in adobo sauce for a smoky and spicy jerky, or a combination of lime juice and chilli powder for a citrusy kick.
• Be mindful of the type of seaweed you use. Some varieties, like wakame, may require tearing into smaller pieces for easier consumption after dehydrating.
• If using an oven for dehydration, check on the seaweed periodically and rotate the trays for even drying.
• Store your homemade algae jerky in an airtight container at room temperature for up to 2 weeks.

Enjoy this healthy, protein-packed, and ocean-friendly snack!

Nutritional Information (per serving, approximately 1 oz):

• Calories: Approximately 80 (depending on the type of seaweed and marinade ingredients)
• Protein: 5-7 grams
• Carbohydrates: 5-10 grams
• Fat: 1-2 grams