Servings: About 2lbs of seitan

Wet Ingredients: subheading: Wet Ingredients:
1 cup pickle juice 1 cup pickle juice
1/2 cup water ½ cup water
2 Tbs sugar 2 Tbs sugar
2 Tbs vegetable oil 2 Tbs vegetable oil
2 Tbs nooch 2 Tbs nooch
1-2 Tbs liquid smoke 1 to 2 Tbs liquid smoke
2 and 1/2 tsp salt 2 and ½ tsp salt
1/2 tsp ground ginger ½ tsp ground ginger
 
Dry Ingredients: subheading: Dry Ingredients:
300g Vital Wheat Gluten 300g Vital Wheat Gluten
40g all purpose flour 40g all purpose flour
1 Tbs onion powder 1 Tbs onion powder
1 Tbs garlic powder 1 Tbs garlic powder

Combine wet in cup/ bowl.
In a large mixing bowl combine the VWG, APF, and seasonings. Give the wet ingredients a good stir and then pour in to the dry mixture. Using a rubber spatula combine the wet and dry mixtures until a soft dough forms. Allow this to sit for 15 minutes so the flours can absorb as much moisture as possible.
Tear out two sheets of foil (preferably heavy duty). You'll want them to be about 15 to 20 inches long. Turn out the dough on to one of the sheets (there might be unabsorbed liquid in the bowl. That's okay. Add it in or don't).
Using your hands carefully roll the mass in the foil and then tightly fold ends closed creating a rectangular cylinder. Since this is going in the PC, you don't want it too long. Try and make it as compact as possible. Now repeat with the second sheet of foil.
Place a trivet in your pressure cooker and add enough water to where it just comes up to the trivet but not over. For me this is about 1 and ¾ cups water. Place the foil wrapped dough in the pressure cooker and seal it shut. Set the pressure cooker for 90 minutes. When it's done, let it naturally release for 30 minutes.
After the 2 hours is up, remove the seitan from the pressure cooker (leave it in the foil!) and place it somewhere safe until it comes to room temperature. Transfer to the fridge and allow to chill for at least 8 hours. Once chilled remove from foil and slice.
Congrats, you have hamb.

9oz beans  9oz beans
2tsp salt  2tsp salt
3/8 mustard  3/8 mustard
1/8-1/4 clove  ⅛ to ¼ clove
1tbsp beetroot  1tbsp beetroot
1t paprika  1t paprika
1/2 Tbsp mush  ½ Tbsp mush
1.5 cups liquid (pickle 4oz)  1.5 cups liquid (pickle 4oz)
1/2t ginger  ½t ginger
1tbsp smoke  1tbsp smoke
2tbsp sugar  2tbsp sugar
Oil nooch  Oil nooch