Teriyaki Turkey Jerky
- Prep Time:
- Cook Time:
- Ready Time:
4 hour, 15 min
- one large turkey or chicken breast boneless/skinless and take all the fat off
Now you can buy teriyaki marinade but this is mine and is great for many other dishes just mix everything together.
- 2 cup light soy sauce
- ¾ cup brown sugar
- ¼ cup miram
- ¼ cup rice wine vinegar
- One tablespoon dark sesame oil
- 5 cloves of garlic finely chopped
- 2 tablespoons grated ginger
Take your turkey breast and put it in the freezer for about 45-60 min. You want it so its starting to get a little hard but still has a little give in the flesh if you push you finger into it. This is going to help with the next part.
Using a very sharp knife and be careful when doing this start slicing thin strips of the turkey breast off almost like you are slivering cheese. You want them fairly thin and make sure there is no sinew or fat and that when dehydrated can be nasty. Now all the turkey into a freezer bag and add the marinade and let sit overnight in the fridge.
On to a baking tray in one layer making sure non of the turkey strips are stacked on top of each other and just touching each other on the tray, see my photos for an example.
Set your oven to the lowest setting I used 175 degrees on a small convection oven (use the convection setting if you can works great) and pop it in and leave it be for at least 4 hours turning the tray every hour or so and turn the turkey strips over after 2 hours.
Check on the turkey and see if it is to the texture you would like. Some people like it very dry and some with a little give in the flash which is how I like it. When done take out let cool and you have it Teriyaki Turkey Jerky!