Pineapple Jerky With Montreal Steak Spice
My time in Montreal gave me the opportunity to experiment with essential flavours that make this city so special.
As a person who struggles to consume meat every day, I thought it was time we make some plant focused snacks exploding with umami! This recipe is a representation of the quintessential Montreal Smoked Meat flavour with a tropical twist. The reason I decided on pineapple is because it is rich in nutrients, it’s a great source in fiber, and has a meat like structure when pulled apart. Enjoy this delicious snack and feel free to personalize the flavours as you go!
Stay tuned for other unique recipes from Montreal’s Chef Chanthy Yen in his upcoming cookbook Recipes From Yey and check out his Take Me to the King GoFundMe page, where he’s raising funds to cover the cost of a trip to Cambodia where he hopes to cook for the royal family.
INGREDIENTS
- 1 Pineapple (cleaned and cut into 1 cm pieces)
- 2 cups Milk 1%
- 1 Tbsp Montreal Steak Spice
- 1 Tbsp Dark Soy Sauce
- ½ tsp Smoked Paprika
METHOD
For this recipe, you will need a cutting board, knife, large bowl, sauce pan, cookie sheet, parchment paper, and an oven.
Set your convection oven or dehydrator to 170°F. Once you have collected all your ingredients, begin to clean your pineapple by removing the outer layer, removing the core, and slicing it into 1cm thickness. At this point you can create any shape you’d like whether it be chunks or long slices. Place the pineapple slices into a sauce pot and cover with milk, then set to medium heat and simmer for 5 minutes.
Remove the cooked pineapple and season with Montreal Steak Spice, dark soy sauce, and smoked paprika.
Prepare a tray lined with parchment paper and spread the marinated pineapple slices evenly making sure they do not touch. Once your pineapple is on the tray, place into the oven or dehydrator for 5 hours or until the pineapple is no longer sticky.
Remove from the oven/dehydrator, let cool, package and store in the fridge.
Servings : Snacks for 4
Time: 5 hours 15 minutes
**NOTE: The milk used to cook the pineapple will curdle. This is a good thing as pineapples are high in acidity and can hurt your mouth after consuming too much. The milk can then be strained and seasoned to make a bright and delicious fresh cheese, best to pair with tomatoes, onion, and basil on toast!**
📷 Chanthy Yen
