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  Recipe Home » Diabetic » TURKEY JERKY
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  TURKEY JERKY
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 191
Ingredients:
1 pound turkey breast or tenderloins, boned and skinned
1 Tbls. salt
1/2 C. water
2 Tbls. brown sugar, firmly packed
2 cloves garlic, pressed or minced, or 1/4 tsp. garlic powder
1/2 small onion, minced, or 1/4 tsp. onion powder
1 tsp. pepper
1/2 tsp. liquid smoke
nonstick cooking spray
Instructions:
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; required amount is 3, each about 10 by 13 inches, 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 to 200 degrees F., place pan on center rack and prop door open about 2 inches. Dry until a piece of jerky cracks and breaks when bent (see above), about 3 to 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. For Teriyaki Turkey Jerky, prepare turkey jerky as above, omitting salt and water. Add 1/4 C. soy sauce and 2 tsp. Worcestershire
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