Food recipes
Teriyaki Turkey Jerky
Teriyaki Turkey Jerky
Ingredients:
1 lb Boned, skinned turkey breast or turkey tenderloins trimmed of all fat 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
Directions:
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).
e-book://Pages/jerky_recipes.htm 2/15/2003
Jerky Recipes of 39
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
ina rigid freezer container, and freeze for 72 hours. Then store in airtight, insectproof containers in
a cool, dry place; or freeze or refrigerate.
Storage time: Up to 3 weeks at room temperature; up to 4 months in refrigerator; up to 8 months
in freezer.
Pow Wow Jerky
Ingredients:
1 lb Boned, skinned turkey breast or turkey tenderloins trimmed of all fat 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
Directions:
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).
e-book://Pages/jerky_recipes.htm 2/15/2003
Jerky Recipes of 39
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
ina rigid freezer container, and freeze for 72 hours. Then store in airtight, insectproof containers in
a cool, dry place; or freeze or refrigerate.
Storage time: Up to 3 weeks at room temperature; up to 4 months in refrigerator; up to 8 months
in freezer.
Pow Wow Jerky
Printed from https://recipe.bluelayer.org/recipe/68450/teriyaki-turkey-jerky