Food recipes
Teriyaki Turkey Jerky
Teriyaki Turkey Jerky
Ingredients:
1 pound boned, skinned turkey breast or turkey tenderloins trimmed of all fat and connective tissue
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 cup water
1/4 cup reduced-sodium soy sauce
2 teaspoons worcestershire
2 tablespoons firmly packed brown sugar
1 teaspoon pepper
1/2 teaspoon liquid smoke
Vegetable cooking spray
Directions:
1. Freeze turkey until firm but not hard; then cut into 1/8- to 1/4-inch-thick slices.
2. 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.
3. 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.
4. Lift turkey from bowl, shaking off any excess liquid. Arrange strips close together, but not overlapping, on racks.
5. Dehydrator drying: Arrange trays according to manufacturer'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 5 minutes before testing).
6. Oven drying: set the oven to 140-200°F (as low as possible), place racks at least 4 inches from the heat and prop the door open about 2 inches. Dry until a piece cracks and breaks when bent, 4-6 hours.
7. Pat off any oil, cool completely, freeze 72 hours, then store airtight in a cool dry place, or refrigerate or freeze.
Make Ahead:
Keeps up to 3 weeks at room temperature, 4 months refrigerated or 8 months frozen.
Ingredients:
1 pound boned, skinned turkey breast or turkey tenderloins trimmed of all fat and connective tissue
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 cup water
1/4 cup reduced-sodium soy sauce
2 teaspoons worcestershire
2 tablespoons firmly packed brown sugar
1 teaspoon pepper
1/2 teaspoon liquid smoke
Vegetable cooking spray
Directions:
1. Freeze turkey until firm but not hard; then cut into 1/8- to 1/4-inch-thick slices.
2. 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.
3. 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.
4. Lift turkey from bowl, shaking off any excess liquid. Arrange strips close together, but not overlapping, on racks.
5. Dehydrator drying: Arrange trays according to manufacturer'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 5 minutes before testing).
6. Oven drying: set the oven to 140-200°F (as low as possible), place racks at least 4 inches from the heat and prop the door open about 2 inches. Dry until a piece cracks and breaks when bent, 4-6 hours.
7. Pat off any oil, cool completely, freeze 72 hours, then store airtight in a cool dry place, or refrigerate or freeze.
Make Ahead:
Keeps up to 3 weeks at room temperature, 4 months refrigerated or 8 months frozen.
Printed from https://recipe.bluelayer.org/recipe/68450/teriyaki-turkey-jerky