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Teriyaki Turkey Jerky 1 lb Boned, skinned turkey breast...

Teriyaki Turkey Jerky 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 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 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 2 lb Very Lean Ground Beef Or Other Meat 1/3 c Soy Sauce 1 ts Liquid Smoke 1 1/2 ts Brown Sugar 1 ts Salt 1 ts Pepper 1 ts Pureed Garlic Mix all ingredients together well. Refrigerate, covered, overnight to blend flavors. Roll out the mixture between sheets of wax paper or plastic wrap to a 1/4-inch thickness. Place the layers of meat in a 150 F dehydrator, in convenient size pieces or place on metal mesh over cake racks in a 150 F oven. Dry meat for 7 to 8 hrs. The jerky will be chewy but not completely dry. Cut into 3/4-to 1-inch strips with kitchen shears. Makes 3/4 lb jerky.

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