Buffalo Dill Jerky

A great protein-filled snack packed with flavor. Feel free to add a sprinkling of cayenne if you like your jerky hot.


  • 1 – 8 oz. package of Soy Curls (about 4 cups dry)
  • 2/3 cup buffalo sauce (we like Primal Kitchen brand)
  • 2 cloves garlic, pressed (or use 1 teaspoon garlic powder)
  • 1 tablespoon low sodium tamari sauce
  • 1 teaspoon celery seed, ground
  • 2 tablespoons fresh dill, finely chopped (or 3 teaspoons dried)
  • ½ teaspoon paprika


  1. Preheat oven to 250 degrees F and cover baking tray with parchment paper.
  2. Soak 8 oz. of the soy curls (or about 4 dry cups) in a large bowl with water to cover for 5-10 minutes.
  3. While the soy curls are soaking, place the remainder of the ingredients in a medium sized bowl and mix well.
  4. Drain the soy curls, and squeeze to remove excess water.
  5. Pour the buffalo sauce over the soy curls, stirring to evenly coat.
  6. Spread the soy curls on a parchment covered rimmed baking tray (or cookie sheet) and bake at 250 degrees F for an hour, turning approximately every 20 minutes. Cook to desired dryness, noting that jerky will continue to dry as it cools.
  7. Store in the refrigerator.