Tuck your fingers into your hand and use the knuckles on your non-cutting hand to guide the knife. This way, if the knife slips, you cannot take off a finger. An electric knife, used for cutting tough meat and bone is often the easiest way to smoothly cut through frozen turkey evenly. Cut parallel to the grain, which are the strands of meat running up and down the turkey.
Press the air out of the bag before putting it in the fridge.
If you are worried about food-borne bacteria you can boil the turkey in the marinade before continuing. Simply add it to a skillet and boil it for 5 minutes before cooling, removing, and patting dry. This will also lower the time needed to dry the jerky in the oven. [2] X Trustworthy Source National Center for Home Food Preservation Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food Go to source
If you do not have a dehydrator, you can use your oven as well. The principles, low heat, letting moisture escape, will be the exact same.
Some recipes call for a 150˚F oven and others a 200˚F oven. Any temperature in this range is acceptable, but it will affect how long it takes to dry.
Depending on the oven and the thickness of the jerky, this may take all night.
¼ cup sesame oil ½ cup soy sauce ¼ cup brown sugar 2 tablespoons sesame seeds 2 teaspoons ground pepper ½ teaspoons powdered ginger[5] X Research source
Salt, to taste. 1 teaspoon paprika, black pepper, onion powder, garlic powder, and/or ground chipotle[6] X Research source
Tabasco Sriracha Crushed red pepper Ghost pepper extract (extremely spicy).
2 teaspoon kosher salt. 1 tb crushed black pepper ½ teaspoon garlic powder. Rub the turkey lightly, on both sides, with your spice mixture. You want to lightly coat the meat like you were cooking a chicken breast or steak. [7] X Research source
