Spicy Turkey Jerky
- 2 pounds boneless skinless turkey breast
- 3/4 cup low-sodium shoyu
- 3 tablespoons honey
- 2 tablespoons chile-garlic paste
- 2 teaspoons dried red chile flakes
- Non-stick cooking spray to coat racks
Spicy Turkey Jerky
Featured in the Honolulu Star-Advertiser on June 21, 2017.
Ingredients:
Directions:
- Arrange turkey breast flat on a plate, cover with plastic wrap, and freeze until firm, about 2 hours.
- Remove from freezer, trim excess fat, and slice along the grain into 1/4-inch-thick strips.
- Place remaining ingredients in a resealable plastic bag; mix until combined.
- Place turkey strips in marinade; toss thoroughly to coat.
- Cover and place in refrigerator for 12 hours, turning occasionally.
- Remove from refrigerator, place in colander to drain marinade, and let come to room temperature, about 30 minutes.
- Remove racks and completely line bottom of oven with foil.
- Preheat to 165°F.
- Spray racks with nonstick cooking spray, blot any excess marinade from turkey with paper towels, and arrange strips horizontally across racks, leaving at least 1/2 inch between strips.
- Place racks back in oven and dehydrate until dry, darker in color, and, when bent, it gives way before breaking but doesn’t snap, about 2 hours.
- For chewier jerky, dry 1/2 hour longer.
- Blot any oil or moisture from jerky with paper towels; cool completely on racks before storing.
- Once dried, store in a cool dry place in an airtight container for 1 month.
Makes 6 servings.
Tip: When slicing, you want your jerky strips to be as uniform as possible to ensure even drying.
Tip: When slicing your meats, cutting with the grain will give you a traditional leathery chew and jerky snap. Cutting meat against the grain will give you a more brittle jerky that is more crumbly.
Tip: Freezing your meat prior to cutting will allow you an easier time slicing it into thin strips.
Approximate Nutrient Analysis per serving:
80 calories, 0 g fat, 0 g saturated fat, 35 mg cholesterol, 450 mg sodium, 4 g carbohydrate, 0 g fiber, 3 g sugar, 14 g protein
