HOMEMADE TURKEY JERKY DEHYDRATOR RECIPES

Steps:

• Stick turkey breast in the freezer for 20-30 minutes so it firms up. Then use a very sharp knife to slice the breast into thin, 1/8-inch slices. Try to make them as uniform as possible.
• Combine turkey slices in a medium-sized bowl with all other ingredients. Stir together and let sit for at least 4 hours or overnight.
• Scoop turkey into a colander in the sink and let extra marinade drain off.
• Preheat oven to 175° F. Place 2 wire racks over baking sheets and lightly oil them with a neutral oil.
• Carefully place turkey slices on wire racks. Make sure no slices are overlapping.
• Bake turkey for 2 hours, then flip pieces and bake for 2 more hours. You could go longer if you want the jerky even chewier.
• Cool jerky and store in an airtight container in the fridge for freeze for longer storage.

Steps:

• Cut off any excess fat on the slab of beef. Slice the beef into 1/8th inch slices, against the grain. Place in a large gallon zip bag.Add all remaining ingredients to the bag. Zip and massage to mix well. Chill for at least 45 minutes, but up to 24 hours.Preheat oven to 175ºF. Line 3 large rimmed baking sheets with foil. Place a metal rack over the foil on each pan.Lay the beef in a single layer across the racks. Bake for 3 to 4 hours, checking at the 3-hour mark for texture. Let a tester piece cool, then tug and taste. If it’s perfect take all the beef jerky out of the oven. (Bake 2–3 hours in a convection oven.)Store in an airtight container at room temperature for 1 to 2 weeks.