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Nom Nom Nom.
An overnight bath in a sweet, salty, spicy marinade helps transform one-dimensional turkey into tasty jerky. What to buy: Look for chile-garlic paste in the Asian section of your supermarket. We prefer the one made by Huy Fong Foods (with the rooster on the jar). Game plan: If you have a conventional oven, you can proceed with the recipe as laid out below. If you have a relatively new, digital oven, look to see if you have a “dehydrate” option under the convection setting—it will ensure even air circulation as the turkey dries. The jerky will last up to 1 month when stored at room temperature in an airtight container. This recipe was featured as part of our Make Your Own Jerky project.
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