As an alternative to oven drying, the integrated sheets, or cut strips, may be dried in a smokehouse, such as at a temperature of around 134 o F. for 6 to 7 hours. If smokehouse drying is to be used, liquid smoke can be omitted from the mix. The completed sheets or strips should be flexible and be deformable to provide a definite chewy character when eaten. These figures were based on averages of several determinations. The above formula can be modified by omitting the textured soy protein and correspondingly increasing the amount of whole eggs.
Processing is otherwise identical.
The method of claim 1 in which said sheet has average thickness of from about 2 to 5 mm. 5. The jerky-type product produced by the method of claim 5.