Recipe - Teriyaki Turkey Jerkey

1 pound Boned and skined turkey
breast

TERIYAKI MARINADE
One half tablespoon Minced Ginger
3 Whole minced Shallots
1 Clove minced garlic
One half cup Dry sherry
1 cup Soy sauce
One half cup Brown sugar
One fourth cup Sesame oil
One fourth cup Sesame seeds
One half cup Chopped scallions or green
onions
White pepper
Salt

Teriyaki Marinade: Toast sesame seeds until golden. Mix all ingredients
together and enjoy!!

Rinse meat & pat dry. Pull off and discard and fat & connective tissue. To
make it easier to slice, freeze it until it feels firm, not hard. Cut
turkey into 1/8 to One fourth inch slices.

Marinade in teriyaki 124 hours. Set oven at 150 to 200 degrees. Coat metal
rack with nonstick cooking spray. This is the messy part Put turkey
strips close but not overlapping on the racks. You will want to put cookie
sheets on rack below to catch the drippings. (another way is to put cooling
racks on a cookie sheet and put in oven easier cleanup). Prop door open
about 2 inches. Dry until a cool piece of jerky cracks and breaks when
bent, 3 to 5 hours.

Let jerky cool. Store in airtight containers in cool, dry place up to 3
weeks, in refrigerator up to 4 months or longer in freezer. Makes about 7
ounces.

Posted to FOODWINE Digest 17 Dec 96

From: Kathy Dell kdell@FLUTE.AIX.CALPOLY.EDU

Date: Tue, 17 Dec 1996 08:42:21 0800