loading


Not a registered user? Sign Up for a free YumDom account.

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

holiday:
      ingredients:
          dish:
              course:
                  cuisine:
                      regional influences:
                          season:
                              diets:
                                  allergies:
                                      sources:
                                          authors:
                                              methods:
                                                  equipment:
                                                      supplies:
                                                          brands:
                                                              other:

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 2 lb boneless skinless turkey breast
                                                                  • Yes No 3/4 cup soy sauce
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 2 tbsp chile garlic paste
                                                                  • Yes No 2 tsp dried red chile flakes
                                                                  • Arrange turkey breast flat on a plate or baking sheet, cover with plastic wrap, and freeze until firm, about 2 hours.
                                                                  • When turkey is ready, place on a cutting board, trim any visible fat and membranes, and slice along the grain into 1/4-inch-thick strips. (You want the strips to be as uniform as possible to ensure even drying.)
                                                                  • Place all remaining ingredients in a large baking dish or resealable plastic bag, and mix until evenly combined. Place turkey strips in marinade and toss thoroughly to coat. Cover and place in the refrigerator for 12 hours, turning occasionally.
                                                                  • Remove turkey from the refrigerator, place in a colander to drain off excess marinade, and let come to room temperature, about 30 minutes. Meanwhile, remove the racks from the oven, completely line the bottom of the oven with foil, and heat to 165°F.
                                                                  • Spray the oven racks with nonstick cooking spray, blot any excess marinade from the turkey with paper towels, and arrange strips horizontally across the racks, leaving at least 1/2 inch of space between strips.
                                                                  • Place the racks back in the oven and dehydrate jerky until dry, darker in color, and, when bent, it gives way before breaking but doesn’t snap, about 2 hours. For chewier jerky, dry an additional 1/2 hour.
                                                                  • Blot any oil or moisture from the jerky with paper towels and cool completely on the racks before storing.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 1pound
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  The selected recipe will be saved to a new menu. Please enter a name for the new menu

                                                                  For more features, and a better overall experience,

                                                                  Please upgrade to Internet Explorer 10.

                                                                  Click here to download Internet Explorer 9.

                                                                  Thanks!