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The best jerky substitute has to be by far oyster mushies! Its a simple process and your foraged finds will last longer!
The method is super simple, slice in thin layers then steam them for around 20 minutes. While steaming, prepare a jerky marinade-
The method is super simple, slice in thin layers then steam them for around 20 minutes. While steaming, prepare a jerky marinade-
The recipe I used looks like this-
1/2 cup soy sauce
2 tablespoons worcestershire sauce
2 teaspoons coarsely-ground black pepper
1 teaspoon liquid smoke
1 teaspoon onion powder
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
Marinate the steamed mushrooms for 2-3 hours
1/2 cup soy sauce
2 tablespoons worcestershire sauce
2 teaspoons coarsely-ground black pepper
1 teaspoon liquid smoke
1 teaspoon onion powder
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
Marinate the steamed mushrooms for 2-3 hours
If you have a dehydrator fantastic but an oven at low temp 170 F (77 C)works. Supervise the process the whole time, it will take a few hours. Stop when you can still gently bend the jerky. Store it in a jar and put in the fridge. It will keep for months!
Pickled Cattail shoots. DISCLAIMER- different states have differing laws about harvesting cattails. Also always make sure you harvest from clean, uncontaminated areas! I work for my county's ecology department,so I have a permit to harvest native plants for educational purposes
Get your shoots and shred some cabbage (60/40). Add cabbage to bowl and add 2 tbsp kosher salt-mix. Remove any non-tender parts from shoots then slice. Add salted cabbage and shoots to a sterile jar-add smashed garlic, 1c vinegar, 1c water, and any spices or herbs you want.
Considered an ancestral food, fresh young shoots are the tastiest part to eat. I would compare it to a nutty cucumber (its pleasant). Gently shake the jar twice a day to distribute acidity and fermentation. I recommend waiting 10 days but some like a 3-4 week fermentation
mullein- dried leaves or flowers can be used to make a delightful tea. Mullein acts as an expectorant (makes you expel mucus) and has anti-inflammatory properties. So it makes a great sick day tea. 1-2 teaspoons of dried mullein per cup. Steep 10-15 min.
**Note- I strain the tea through a coffee filter to filter any of the small hairs that are present on the leaves- they can be irritating. The tea has a very light and aggreeable flavor 
