Chewy & Sweet Ganghwa Sweet Potato Jerky
Homemade Chewy & Sweet Sweet Potato Jerky: The Perfect Healthy Snack for Kids!
Make chewy and sweet jerky from Ganghwa yellow sweet potatoes, grown right here on our farm. Even though these smaller sweet potatoes might not be perfect for selling, they make the most delicious jerky! It’s an ideal healthy snack for children or a satisfying treat for yourself when hunger strikes.
Main Ingredients- Yellow sweet potatoes (small size)
Cooking Instructions
Step 1
Thoroughly wash the sweet potatoes under running water to remove all dirt. You don’t need to worry about pesticides. Then, use a peeler to thinly peel the skin. Be careful not to peel too thickly, as this will reduce the amount of sweet potato and be wasteful.
Step 2
To prevent browning, immediately place the peeled sweet potatoes in a bowl of water. It’s important to keep them submerged until you’ve finished peeling all of them.
Step 3
Sweet potatoes will quickly turn brown when exposed to air. Keep in mind that some browning might occur even while you’re peeling them.
Step 4
If you notice any brown spots on the sweet potatoes, carefully trim them off with a knife for a cleaner appearance. This will help ensure your finished jerky has a beautiful color.
Step 5
After completing these steps, your sweet potatoes will be ready for the next stage, promising a delicious batch of homemade jerky. Shall we begin the boiling process?
Step 6
Place all the peeled and trimmed sweet potatoes into a pot. Add enough water to generously cover the sweet potatoes; they should be fully submerged.
Step 7
Cover the pot and boil on high heat for 15 minutes. Then, reduce the heat to medium and continue to boil for another 10 minutes. Boiling for a total of 25 minutes will ensure the sweet potatoes become nice and tender.
Step 8
The boiled sweet potatoes will have turned a lovely yellow and be soft. Once cooked, turn off the heat and leave the lid on without opening it until the sweet potatoes have cooled completely. This helps retain moisture, resulting in a chewier jerky.
Step 9
Once completely cooled, remove the sweet potatoes from the pot and cut them into bite-sized pieces. Cutting them in half is usually a good size, but if the sweet potatoes are large, cutting them into quarters will make drying more efficient.
Step 10
Arrange the cut sweet potato pieces on the dehydrator trays, ensuring they are spaced apart and not touching each other. Good air circulation is key for effective drying.
Step 11
Set the dehydrator temperature to 70°C (158°F) and dehydrate for at least 12 hours. Periodically rotate the sweet potato pieces to ensure even drying from all sides, which leads to the best texture and flavor.
Step 12
The drying time can vary depending on the size and thickness of the sweet potatoes, as well as the performance of your dehydrator. Start with 12 hours and adjust as needed based on their condition.
Step 13
The jerky is ready when the surface feels slightly firm to the touch. Once done, store the sweet potato jerky in an airtight zip-top bag. After about 2-3 hours at room temperature, the surface will soften, making them easier to chew. If they are under-dried, they can become too sticky and difficult to eat, so ensure they are sufficiently dehydrated.
