Tastes like bacon, but lets the pig live. They’re hard to leave along, so you might want to make a double batch.
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Ingredients

2 cup almonds (soaked 8 hours)
1 tablespoon liquid smoke
2 teaspoons smoked salt
½ cup nama shoyu
2 tablespoons agave syrup

Recipe Directions

1. After soaking almonds overnight in water, soak another 8 hours or longer in remaining ingredients. (I find a gallon ziplock bag works great!)

2. Then place in dehydrator on mesh and dry at 105 degrees until crispy.

Rkbush's Thoughts

By rkbush

Tastes like bacon, but lets the pig live.

They’re hard to leave along, so you might want to make a double batch.

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Comments

Top voted

dodo

Dec 10, 2010

56 votes
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sounds nummy, is it ok to use almonds with the skins on for this ?

Chris S

May 09, 2010

43 votes
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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.

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dodo

Dec 10, 2010

56 votes
+
Vote up!
-
Vote down!

sounds nummy, is it ok to use almonds with the skins on for this ?

Top Voted

Chris S

May 09, 2010

43 votes
+
Vote up!
-
Vote down!

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.

Top Voted

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