{"product_id":"2940014101172","title":"100 Delicious Jerky Recipes","description":"Jerky makes a delicious snack for the whole family and a great gift for friends. Now you can get started making delicious jerky for your family and friends today.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eTeriyaki Turkey Jerky\u003cbr\u003e1 lb Boned, skinned turkey breast or turkey tenderloins trimmed of all\u003cbr\u003efat and connective tissue\u003cbr\u003e1\/4 ts Onion powder\u003cbr\u003e1\/4 ts Garlic powder\u003cbr\u003e1\/2 c -water\u003cbr\u003e1\/4 c Reduced-sodium soy sauce\u003cbr\u003e2 ts Worcestershire\u003cbr\u003e2 tb Firmly packed brown sugar\u003cbr\u003e1 ts Pepper\u003cbr\u003e1\/2 ts Liquid smoke\u003cbr\u003eVegetable cooking spray\u003cbr\u003eFreeze turkey until firm but not hard; then cut into 1\/8- to 1\/4-inchthick\u003cbr\u003eslices. In a medium-size glass, stoneware, plastic or stainless\u003cbr\u003esteel bowl, combine onion powder, garlic powder, water soy sauce,\u003cbr\u003eWorcestershire, sugar, pepper, and liquid smoke. Stir to dissolve\u003cbr\u003eseasonings. Add turkey and mix until all surfaces are thoroughly\u003cbr\u003ecoated. Cover tightly and refrigerate for at least 6 hours or until next\u003cbr\u003eday, stirring occasionally; recover tightly after stirring.\u003cbr\u003eDrying the jerky: Depending on the drying method you're using,\u003cbr\u003eevenly coat dehydrator racks or metal racks with cooking spray; if\u003cbr\u003eoven drying, place racks over rimmed baking pans. Lift turkey from\u003cbr\u003ebowl, shaking off any excess liquid. Arrange strips close together, but\u003cbr\u003enot overlapping, on racks.\u003cbr\u003eDehydrator drying: Arrange trays according to manufacture's\u003cbr\u003edirections and dry at 140-degrees until a piece of jerky cracks and\u003cbr\u003ebreaks when bent (4-1\/2 to 6 hours; let jerky cool for 5 minutes\u003cbr\u003ebefore testing).\u003cbr\u003eOven drying: Set oven to 140 to 200 degrees (the lower, the better--\u003cbr\u003ethe lowest your oven allows). Place racks at least 4 inches away from\u003cbr\u003e(above or below) heat source. Prop oven door open by about 2 inches.\u003cbr\u003eDry until a piece of jerky cracks and breaks when bent (4 to 6 hours;\u003cbr\u003elet jerky cool for 5 minutes before testing). Pat off any beads of oil\u003cbr\u003efrom jerky. Let jerky cool completely on racks; remove from racks,\u003cbr\u003eplace in a rigid freezer container, and freeze for 72 hours. Then store\u003cbr\u003ein airtight, insect proof containers in a cool, dry place; or freeze or\u003cbr\u003erefrigerate.\u003cbr\u003eStorage time: Up to 3 weeks at room temperature; up to 4 months in\u003cbr\u003erefrigerator; up to 8 months in freezer.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eTender Jerky\u003cbr\u003e10 lb Deer, elk, moose, etc., ground\u003cbr\u003e2\/3 c Curing sugar or curing salt in a pinch\u003cbr\u003e1 ts Cardamom\u003cbr\u003e1 ts Marjoram\u003cbr\u003e1 tb MSG\u003cbr\u003e1 1\/2 ts Cayenne pepper\u003cbr\u003e2 tb Black pepper\u003cbr\u003e3 tb Liquid smoke\u003cbr\u003e2 tb Water\u003cbr\u003e1\/2 ts Garlic powder\u003cbr\u003eBegin preparation by deboning and removing the tendons and fat from\u003cbr\u003ethe meat. It is important that you remove all fat or it will go rancid.\u003cbr\u003eEither grind the meat yourself or have someone grind it for you; a\u003cbr\u003ecoarse grind gives the best results. Mix the spices thoroughly and then\u003cbr\u003eadd the spices a bit at a time while kneading the meat like dough. Put\u003cbr\u003ethe meat in the fridge for at least 6 hours to allow the spices to work\u003cbr\u003ethrough the meat. At this point you prepare the meat for jerking. If\u003cbr\u003eyou have an electric meat slicer, make the meat into logs about 4 x\u003cbr\u003e14\"; place the meat in the fridge until it is solid but not frozen, and\u003cbr\u003ethen slice 1\/8\" slices from end to end. You'll end up with a big stack of\u003cbr\u003ecircular patties. If you don't have a slicer, roll the meat out to a 1\/8\"\u003cbr\u003ethickness between two pieces of wax paper. Remove the top paper and\u003cbr\u003escore the meat into strips and place them in the freezer for about 45\u003cbr\u003eminutes. Remove the meat and break at the score marks. Place the\u003cbr\u003ejerky on wire racks and place them in a 150 F. oven, leaving the door\u003cbr\u003eajar so moisture can escape and the heat does not build up. Turn the\u003cbr\u003ejerky once or twice during drying and rotate the racks if the\u003cbr\u003ejerky near the elements begins to dry too fast. Meat should be left\u003cbr\u003eslightly pliable, that should take somewhere around 3 or 4 hours to get\u003cbr\u003eto. Cure yours to whatever point you like. Jerky can can be stored for\u003cbr\u003emonths in the freezer; the drier it is the longer it lasts...","brand":"Tea Time eBooks","offers":[{"title":"Default Title","offer_id":47079872758000,"sku":"2940014101172","price":0.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940014101172_p0.jpg?v=1763600647","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940014101172","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}