Smokies
Submitted by rkbush on February 18, 2008 - 6:38pm
(1 vote)
Servings:
Makes 2 cups.Tastes like bacon, but lets the pig live. They’re hard to leave along, so you might want to make a double batch.
Ingredients:
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
Preparation:
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.
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1.
sounds nummy, is it ok to use almonds with the skins on for this ?
2.
Well that does sound quite nice indeed. And I think using liquid smoke is just fine, as long as it doesnt have the additives in it.