Cowboy Kale Jerky

It’s a fact. Jerky is not an attractive food. It’s something people consume for taste and texture. And if taste and texture are something you can appreciate then this is your recipe, lovingly made with YU’s Impossibly Delicious Raw BBQ Sauce.

Cowboy Kale Jerky is prepared with a dehydrator, but if any of you kitchen adventurers out there want to try it in the oven baked at a low temp, be sure to let us all know if it works.

Don’t have a dehydrator but really want one? Enter our Party-Themed Recipe Contest with your best plant-based recipe—the grand prize winner takes home a 5-tray Excalibur dehydrator! Giddy up.

Tip: This makes a great travel or roadtrip food. Also a great snack to keep at the office.

Dehydrator with screens and teflex sheets*
Large glass bowl
Blender (for BBQ Sauce)
Chef’s knife

1 large head of kale, washed and de-stemmed
1 batch of Impossibly Delicious Raw BBQ Sauce

*No dehydrator? Bake this recipe in an oven heated to 200°F for 30-60 minutes, until dry.

Let’s get started.
Wash and de-stem your kale. Place in a large bowl and squeeze the leaves for about 2-3 minutes, until they start to wilt and become soft.

Add BBQ sauce to the bowl and mix well with your hands, making sure to coat all leaves evenly.

Place kale on teflex sheet(s) and dehydrate at 95-100°F for 4-6 hours.

Remove from dehydrator, place a screen on top of kale, then a dehydrator tray and flip! Peel back the top teflex sheet so the kale is only on a screen. You may need to use a silicone spatula or butter knife to separate kale from teflex.

Place back in dehydrator for another 1-2 hours or until desired texture is achieved.

Store in an airtight glass container in your pantry. All the water is removed, so no refrigeration needed.

It’s not the prettiest, but it is the tastiest.




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