Hot Dog Jerky

Chanie Nayman Chanie Nayman
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Michal Frischman shared this idea with me as I was in the middle of making the mushroom jerky salad I published in the magazine this past Succos. So I decided that this cute barbecue addition should be called hot dog jerky. It’s best right out of the oven, but it can also be made a day or two in advance and lightly rewarmed.

30m 8-10
Easy Gluten Free Low Carb Meat

Directions

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

  2. Set a hot dog on a cutting board. Using a very sharp peeler and the counter

    pressure from your surface, press down on the peeler going down the length of the hot dog to get a full strip. Keep going until there’s no hot dog left. I flipped it in middle and then sliced the remaining thick piece using a knife.

  3. Place on the baking sheet and bake for 15–20 minutes, flipping once in the

    middle.

Notes:
Don’t overbake these! Take them out of the oven when they look shriveled up and golden but not fully crisped through. You want them to have a little meatiness to them.

I used a stick peeler; my Y-peeler wasn’t strong enough.

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