Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
4
Prep time
15 minutes
Dehydrating time
12 hours
Ingredients
- 1 tbsp liquid smoke
- 2 tbsp soy sauce
- 1/4 tsp Tabasco sauce
- 1/3 cup Worcestershire sauce
- 1 1/2 tsp mesquite flavoring liquid
- 2 tsp light brown sugar, packed
- 1 tbsp onion powder
- 2 tsp garlic powder
- 1 tsp kosher salt
- 1 pound (450g) turkey meat, thinly sliced
Ingredients
macros
- 1 tbsp liquid smoke
- 2 tbsp soy sauce
- 1/4 tsp Tabasco sauce
- 1/3 cup Worcestershire sauce
- 1 1/2 tsp mesquite flavoring liquid
- 2 tsp light brown sugar, packed
- 1 tbsp onion powder
- 2 tsp garlic powder
- 1 tsp kosher salt
- 1 pound (450g) turkey meat, thinly sliced
Instructions
- Mix liquid smoke, Tabasco sauce, soy sauce, mesquite flavoring, Worcestershire sauce, onion powder, kosher salt and garlic powder together in a big-size zip-top bag.
- Put the turkey strips into the mixture, seal the bag and coat meat well by squishing. Open the bag and squeeze out air; seal the bag and place in a refrigerator to marinate for 12 to 24 hours.
- Separate turkey strips from marinade and use a paper towel to dry off extra liquid from meat.
- Set the turkey strips in a layer without overlapping on the dehydrator racks. Place in a dehydrator and dry 135°F (57°C) for 6 to 12 hours until it becomes chewy and leathery. It shouldn't be too crispy to break apart when bent.
