Turkey Jerky, Recipe #1

A modern twist on a very old American tradition-tbat's jerky made of turkey. Early pioneers, borrowing from the culinary lore of native Indians, preserved thin slices of salted game by drying meat in the sun or by the campfire. Currently, beef is the most familiar form of jerky, and recipes for many variations have appeared in Sunset. But in keeping with today's bealth-conscious attitudes, we take another step forward and make jerky with low-fat turkey.

4 ounces teriyaki sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon crushed red pepeer
1 tablespoon brown sugar
1 teaspoon ground ginger
½ cup orange or pineapple juice
½ teaspoon black pepper
½ teaspoon salt (optional)
3 ounces molasses
4 ounces soy sauce

Mix all ingredients thoroughly in a large glass or ceramic bowl. Add turkey meat and ¼ cup of water, making sure that the meat is completely submerged. Cover the bowl with a lid or suitable wrapping and refrigerate for 18 to 24 hours, stirring occasionally. Remove meat from the marinade and dab with paper towel to ensure that all excess moisture is removed. Cook in conventional oven at 175 degrees, turning after 3 hours and removing between 5 and 6 hours, depending on preferences for hardness. If using a food dehydrator, assume drying time to be in the 5 to 8 hour range.

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