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YIELD ABOUT 3/4 POUND
PREP TIME 2 1/2 HOURS
COOKING TIME 4 HOURS
INGREDIENTS
Dehydrator 3
Copyright © 2016 Gourmia. All Rights Reserved.
Pineapple
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1 (2-POUND) BONELESS SKINLESS TURKEY BREAST HALF,
TRIMMED OF ALL VISIBLE FAT
1/2 CUP PINEAPPLE JUICE
6 TABLESPOONS SOY SAUCE
2 TABLESPOONS BROWN SUGAR
1 TABLESPOON GRATED PEELED FRESH GINGER
5 CLOVES GARLIC, CRUSHED WITH GARLIC PRESS
1/2 TEASPOON HOT PEPPER SAUCE
1/4 TEASPOON FINE SEA SALT
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Place the turkey in a large plastic zip-close bag, squeeze out the air
and seal the bag. Freeze the turkey until firm, 2–3 hours.
Meanwhile, in a medium bowl, whisk together the pineapple juice,
soy sauce, brown sugar, ginger, garlic, pepper sauce and salt for
the marinade. With a sharp knife, slice the turkey across the grain
into 1/4-inch-thick slices, then return the slices to the zip-close bag.
Add the marinade, squeeze out the air, seal the bag, and turn to
coat the turkey. Marinate the turkey in the refrigerator, turning the
bag occasionally for at least 4 hours or up to 12 hours.
Drain the turkey in a colander, discard the marinade and pat the
slices dry with paper towels. Spray 5 trays with nonstick cooking
spray. Place the slices at least 1/2 inch apart on the trays. Place
the trays in the dehydrator and close the damper door. Turn the
machine ON, set the TIME to 4 hours, and the TEMP to 158°F.
Dehydrate until the jerky is dry but still chewy and somewhat pliant
when you bend a piece. Remove the trays from the machine and
blot the excess moisture from the jerky with paper towels. Arrange
the jerky, without overlapping on 2 large baking sheets. Bake in a
preheated 275°F oven for 10 minutes. Return the jerky to the trays
and let cool completely. Store the jerky in zip-close plastic bags.
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