Rainforest Species. Contains Invertebrates, Nuts, Fruits, Seeds, Legumes, Herbs and Greens
INGREDIENTS: Black Soldier Fly Larvae Meal, Krill Meal, Banana Powder, Squid Meal, Mango Powder, Pea Flour, Mulberry Fruit Powder, Dandelion Powder, Seaweed Flour, Almond Flour, Coconut Flour, Ground Flax Seed, Alfalfa Meal, Locust Bean Gum, Citric Acid, Lecithin, Stinging Nettle, Garlic, Ginger, Cinnamon, Phaffia Yeast, Dried Watermelon, Rosehips, Hibiscus Flower, Marigold Flower, Calendula Flower, Paprika, Turmeric, Dried Kelp, Calcium Propionate and Potassium Sorbate (as preservatives), Magnesium Amino Acid Chelate, Zinc Methionine Hydroxy Analogue Chelate, Manganese Methionine Hydroxy Analogue Chelate, Copper Methionine Hydroxy Analogue Chelate. Vitamins: (Vitamin A Supplement, Vitamin D3 Supplement, Calcium L-Ascorbyl-2-Monophosphate, Vitamin E Supplement, Niacin, Beta Carotene, Pantothenic Acid, Riboflavin, Pyridoxine Hydrochloride, Thiamine Mononitrate, Folic Acid, Biotin, Vitamin B-12 Supplement, Menadione Sodium Bisulfite Complex)
Guaranteed Analysis: Crude Protein min 30%, Crude Fat min 8%, Crude Fiber max 5%, Moisture max 8%, Ash max 10%
DIRECTIONS: Ratio is one part powder to two or three parts water, i.e. 1/4 cup powder and 1/2 – 3/4 cup water.
Microwave: Measure water into heat safe container (I use plastic containers). Heat in the microwave until water starts to boil. Add powder and mix well. Let sit on counter until gelled, approximately 2 hours.
Stove top: Measure water into a pot and boil on stove. Remove from heat. Add powder and mix well. Immediately pour into a storage container or mold, and let sit at room temp until firm.
The finished gel can be cut into cubes, shredded, or used as a whole slab. Whatever is not used immediately should be treated as fresh food. It can be stored sealed in refrigerator for up to two weeks, and in freezer for up to six months. To adjust firmness of gel, use more or less water as desired.
JERKY: Prepare gel as above, pour into deep container, and then cut gel into ¼ inch thick slices of desired size. Completely dry in Oven or Dehydrator at 150 °F (65 °C). (8-12 hours typical).
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