TURKEY JERKY
Ingredients
- 1 lb Turkey breast or tenderloins, boned and skinned
- 1 each tb Salt
- 0.5 each c Water
- 2 each tb Brown sugar; firmly packed
- 2 each cl Garlic;pressed or minced OR... 1/4 ts Garlic powder
- 0.5 each sm Onion; minced OR... 1/4 ts Onion powder
- 1 each ts Pepper
- 0.5 each ts Liquid smoke
Instructions
- 1
Nonstick cooking spray Rinse meat and pat dry.
- 2
Pull off and discard any fat and connective tissue.
- 3
To make meat easier to slice, freeze it until it feels firm, but not hard.
- 4
Cut turkey into 1/8 to 1/4-inch-thick slices.
- 5
Cut breast piece with or across the grain, and tenderloins lengthwise.
- 6
In a bowl, stir together salt, water, brown sugar, garlic, onion, pepper, and liquid smoke.
- 7
Add turkey and mix well.
- 8
Cover and chill at least 1 hour or up to 24 hours; meat will absorb most of the liquid.
- 9
Depending on drying method, evenly coat dehydrator racks, (you need 3, each about 10 by 13 in.) or metal racks (to cover a 10- by 15-inch baking pan) with nonstick cooking spray.
- 10
Lift turkey strips from liquid, shaking off excess, and lay strips close together, but not overlapping, on racks.
- 11
In a dehydrator: Arrange trays as manufacturer directs and dry at 140 until a cool piece of jerky (remove from dehydrator and let stand about 5 minutes) cracks and breaks when bent, about 4 1/2 to 5 hours.
- 12
In an oven: Set at 150-200, place pan on center rack; prop door open about 2 inches.
- 13
Dry until a piece of jerky cracks and breaks when bent (see above), about 3-5 hours.
- 14
Let jerky cool on racks, then remove.
- 15
Serve or store in airtight containers in a cool, dry place up to 3 weeks, in the refrigerator up to 4 months, or longer in the freezer.
- 16
Makes about 7 ounces.
- 17
TERIYAKI TURKEY JERKY: Prepare turkey jerky as above, omitting salt and water.
- 18
Add 1/4 cup soy sauce and 2 teaspoons Worcestershire.