Chewy and Delicious Jerusalem Artichoke Jerky
How to Easily Make Chewy Jerusalem Artichoke Jerky at Home
This recipe shows you how to easily make chewy and healthy Jerusalem Artichoke Jerky at home using seasonal Jerusalem artichokes. It boasts a delightful chewy texture and a subtle sweetness unique to the Jerusalem artichoke itself. Made using an osmotic dehydration method with sugar, it’s not overly sweet but delightfully tender and chewy. This is a perfect healthy snack for all ages and is convenient to carry around for on-the-go enjoyment. Try making this when Jerusalem artichokes are in season (December to March) and at their best price!
Jerusalem Artichoke Jerky Ingredients- 4kg Jerusalem artichokes
- 400g Sugar
Cooking Instructions
Step 1
① Prepare and Steam the Jerusalem Artichokes: Start with 4kg of Jerusalem artichokes. Cut larger ones into bite-sized pieces and leave smaller ones whole. Wash them thoroughly by rubbing them with your hands. Slice the Jerusalem artichokes to a moderate thickness – not too thin, not too thick. Rinse the sliced Jerusalem artichokes in cold water once to remove excess starch. This step is crucial to prevent the jerky pieces from sticking together during drying. Since you have a large quantity, steam them in a steamer basket over high heat for 20-25 minutes. Once steamed, let them cool completely before proceeding.
Step 2
② Initial Drying and Sugar Coating: If you coat the Jerusalem artichokes with sugar immediately after steaming, the high moisture content will cause the sugar to dissolve and drip off. Therefore, dry them in the dehydrator for the first 2 hours without any sugar. During this initial drying phase, flip the dehydrator trays once and separate any pieces of Jerusalem artichoke that may have stuck together, turning them over. After 2 hours of drying, evenly coat the Jerusalem artichokes with the 400g of sugar. Once coated, return them to the dehydrator and dry for another 9 hours.
Step 3
③ The Principle of Osmotic Dehydration: When drying fruits or vegetables with high water content like Jerusalem artichokes, water evaporates, and sugar fills the space left behind. Some of the sugar’s moisture also evaporates during the drying process, so the final jerky is not excessively sweet. This process is known as ‘osmotic dehydration.’ So, don’t worry too much about the sugar content; simply dehydrate for 9 hours. Using a dehydrator is much more effective than air-drying, especially with unpredictable weather.
Step 4
④ Jerusalem Artichoke Jerky is Ready!: After 9 hours of dehydrating, your delicious Jerusalem Artichoke Jerky will be complete. Once done, remove the jerky from the dehydrator and store it in an airtight container. This will help it last longer and maintain its texture. They’re also perfect for taking along as a healthy snack when you’re out and about. Jerusalem artichokes are in season and abundant from December to March, so seize this opportunity to make this tasty jerky while they are affordable! If you found this recipe helpful, please consider subscribing, liking, and turning on notifications!
