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TURKEY JERKY
1
lb Turkey breast or tenderloins, boned and skinned
1
1
2
2
1
1
1
tb Salt
/2 c Water
tb Brown sugar; firmly packed
cl Garlic;pressed or minced OR... 1/4 ts Garlic powder
/2 sm Onion; minced OR... 1/4 ts Onion powder
ts Pepper
/2 ts Liquid smoke
Nonstick cooking spray
Rinse meat and pat dry. Pull off and discard any fat and connective tissue.
To make meat easier to slice, freeze it until it feels firm, but not hard.
Cut turkey into 1/8 to 1/4−inch−thick slices. Cut breast piece with or
across the grain, and tenderloins lengthwise. In a bowl, stir together salt,
water, brown sugar, garlic, onion, pepper, and liquid smoke. Add turkey and
mix well. Cover and chill at least 1 hour or up to 24 hours; meat will
absorb most of the liquid. 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. Lift turkey
strips from liquid, shaking off excess, and lay strips close together, but
not overlapping, on racks.
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.
In an oven: Set at 150−200, place pan on center rack; prop door open about 2
inches. Dry until a piece of jerky cracks and breaks when bent (see above),
about 3−5 hours. Let jerky cool on racks, then remove.
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. Makes about 7
ounces.
TERIYAKI TURKEY JERKY: Prepare turkey jerky as above, omitting salt and
water. Add 1/4 cup soy sauce and 2 teaspoons Worcestershire.
TURKEY JERKY
77
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