TERIYAKI TURKEY JERKY

Instructions

1. 1

   and connective tissue 1/4 ts Onion powder 1/4 ts Garlic powder 1/2 c water 1/4 c Reduced-sodium soy sauce 2 ts Worcestershire 2 tb Firmly packed brown sugar 1 ts Pepper 1/2 ts Liquid smoke Vegetable cooking spray Freeze turkey until firm but not hard; then cut into 1/8- to 1/4-inch-thick slices.

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   In a medium-size glass, stoneware, plastic or stainless steel bowl, combine onion powder, garlic powder, water soy sauce, Worcestershire, sugar, pepper, and liquid smoke.

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   Stir to dissolve seasonings.

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   Add turkey and mix until all surfaces are thoroughly coated.

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   Cover tightly and refrigerate for at least 6 hours or until next day, stirring occasionally; recover tightly after stirring.

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   Drying the jerky: Depending on the drying method you're using, evenly coat dehydrator racks or metal racks with cooking spray; if oven drying, place racks over rimmed baking pans.

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   Lift turkey from bowl, shaking off any excess liquid.

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   Arrange strips close together, but not overlapping, on racks.

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   Dehydrator drying: Arrange trays according to manufacture's directions and dry at 140-degrees until a piece of jerky cracks and breaks when bent (4-1/2 to 6 hours; let jerky cool for 5 minutes before testing).

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    Oven drying: Set oven to 140 to 200 degrees (the lower, the better--the lowest your oven allows).

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    Place racks at least 4 inches away from (above or below) heat source.

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    Prop oven door open by about 2 inches.

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    Dry until a piece of jerky cracks and breaks when bent (4 to 6 hours; let jerky cool for 5 minutes before testing).

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    Pat off any beads of oil from jerky.

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    Let jerky cool completely on racks; remove from racks, place in a rigid freezer container, and freeze for 72 hours.

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    Then store in airtight, insectproof containers in a cool, dry place; or freeze or refrigerate.