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:
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1 tablespoon green bell pepper powder
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2 teaspoons celery salt
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1 teaspoon ground black pepper
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1 teaspoon hot chile powder, such as cayenne
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1/2 cup cider vinegar
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1/4 cup water or turkey broth
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2 tablespoons liquid smoke
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2 1/2 pounds turkey breast or tenders
PROCEDURE:
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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.
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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.
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Remove the meat strips from the marinade, drain, and pat dry. Place on the drying trays evenly.
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Dry the meat at 165° to 185°F for 4 to 6 hours, or until done.
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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.
