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TERIYAKI TURKEY JERKY
1
lb Boned, skinned turkey breast or turkey tenderloins trimmed of all fat
and connective tissue
1
1
1
1
2
2
1
1
/4 ts Onion powder
/4 ts Garlic powder
/2 c water
/4 c Reduced−sodium soy sauce
ts Worcestershire
tb Firmly packed brown sugar
ts Pepper
/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. 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. Stir to dissolve seasonings. Add turkey and mix until all
surfaces are thoroughly coated. Cover tightly and refrigerate for at least 6
hours or until next day, stirring occasionally; recover tightly after
stirring.
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. Lift turkey from bowl, shaking off any excess
liquid. Arrange strips close together, but not overlapping, on racks.
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).
Oven drying: Set oven to 140 to 200 degrees (the lower, the better−−the
lowest your oven allows). Place racks at least 4 inches away from (above or
below) heat source. Prop oven door open by about 2 inches. Dry until a piece
of jerky cracks and breaks when bent (4 to 6 hours; let jerky cool for 5
minutes before testing).
Pat off any beads of oil from jerky. Let jerky cool completely on racks;
remove from racks, place in a rigid freezer container, and freeze for 72
hours. Then store in airtight, insectproof containers in a cool, dry place;
or freeze or refrigerate.
TERIYAKI TURKEY JERKY
72
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