Tastes like bacon, but lets the pig live. They’re hard to leave along, so you might want to make a double batch.
Add to your favorites
Found in:

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.

Print This Recipe (PDF)

Click the button below to download the printable PDF.

My Notes

You do not have any notes. Add some here. Notes are private and are only visible to you.

Add New Note

Comments

Top voted

dodo

Dec 10, 2010

31 votes
+
Vote up!
-
Vote down!

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

Chris S

May 09, 2010

26 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.

All

dodo

Dec 10, 2010

31 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

26 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

Leave a Comment