Tastes like bacon, but lets the pig live. They’re hard to leave along, so you might want to make a double batch.
2 cup almonds, soaked 8 hours
1 tablespoon liquid smoke, not a raw ingredient
2 teaspoon smoked salt
½ cup nama shoyu
2 tablespoon agave syrup
After soaking almonds overnight in water, soak another 8 hours or longer in remaining ingredients. (I find a gallon ziplock bag works great!) Then place in dehydrator on mesh and dry at 105 degrees until crispy.