Cajun-Style Turkey Jerky

Prep Time: 7 to 25 hours

Drying Temp: 165° to 185°F

Drying Time: 4 to 6 hours

Yield: 14 to 20 (1-ounce) servings

 

INGREDIENTS:

• 1 tablespoon green bell pepper powder

• 2 teaspoons celery salt

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon ground black pepper

• 1 teaspoon hot chile powder, such as cayenne

• ^1/2 cup cider vinegar

• ^1/4 cup water or turkey broth

• 2 tablespoons liquid smoke

• 2 ^1/2 pounds turkey breast or tenders

 

PROCEDURE:

1. Combine the bell pepper powder, celery salt, onion powder, garlic powder, black pepper, chile powder, vinegar, and water. Cover and refrigerate until ready to use. May be prepared up to 3 days in advance.

2. Trim and cut the meat into squares or strips. Add the meat to the marinade and toss until evenly coated. Cover and refrigerate for 6 to 24 hours.

3. Remove the meat strips from the marinade, drain, and pat dry. Place on the drying trays evenly.

4. Dry the meat at 165° to 185°F for 4 to 6 hours, or until done.

5. Turn off the dehydrator and expose the trays to the air. Remove any visible oil beads by patting the meat with towels. Cool until no longer warm, about 30 minutes.

 

STORAGE:

1 to 2 weeks at room temperature (68°F) in a dark, dry location in an airtight container, 1 to 2 months refrigerated, or 6 months frozen.