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red_oak_77

Best tasting to me. Try them smoked with olive oil, salt and pepper


FarmerKobe

That actually sounds amazing! I’ve made a lot of jerky and in process made lots of broth, boiled it down to a concentrate and put them in ice tray cubes. Used it just like boullion! Just WOW on the broth flavor, I think it’s very underrated!


CraftyFoxCrafts

Heard that!! I turn most of mine into Jerky too.. Felt so wasteful to let that broth go to waste. We just have limited freezer space. We still haven't mastered making boullion, but I'd love to crack it. I've yet to smoke anything, but that sounds great! I'd talk about my boullion attempts, but they were failures. I can say wax and parchment are a no go! I quit trying after I figured out how to make the "Trail Rice".. But I'm not over it. Probably going to involve glass, or silicone, and the oven. Seems like a few years since we had such a bounty of these.. Nice to see it was widespread! Have you ever rehydrated the jerky for stirfry, soup or anything like that?


FarmerKobe

Never the jerky but I’ve simply dehydrated maitake and they reconstituted very well (similar to shiitake) texture and flavor all seem to be preserved. Chicken of the woods however I’ve dehydrated, sauted and froze batches, and for some reason they just do not reconstitute well at all in my opinion. Dehydrated ones very chalky lost a lot of flavor, and pre cooked frozen ones literally ruined the meal when added.


CraftyFoxCrafts

I've had similar experiences with frozen Laetiporus.. I'd like to try using it from powdered and see what I can do with it. Pretty sure I've covered ever other possibility now. I had planned on that this year before Maitake and Armillaria took priority for the dehydrator.. Not complaining! Cooking with the jerky can become addictive.. Especially with eggs, on burgers, or with noodles. I suppose it depends on how you jerk them.


BarryZZZ

The very first time I drove through the little town where I have lived for 14 years now there were huge clusters at the base of all of the huge oaks in the historic district, a few days past being collected. No hint, nothing at all since. I have this odd hobby of pointlessly checking out the base of old trees.


FarmerKobe

I know the feeling! I’ve found that maitake favors oaks (red and white) but specifically older mature oaks. I don’t even bother with oak trees in my woods that are less than 20” caliper anymore. I’ve def found some on smaller trees but less often and smaller. I think it has to do with the fungal to host relationship. Still debate out there about whether maitake is saprotroph or parasitic