Yield: 1 Servings
|1 pounds||Boned and skined turkey breast|
|½ tablespoon||Minced Ginger|
|3 \N||Whole minced Shallots|
|1 \N||Clove minced garlic|
|½ cup||Dry sherry|
|1 cup||Soy sauce|
|½ cup||Brown sugar|
|¼ cup||Sesame oil|
|¼ cup||Sesame seeds|
|½ cup||Chopped scallions or green onions|
|\N \N||White pepper|
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 ⅛ to ¼ inch slices.
Marinade in teriyaki 1-24 hours. Set oven at 150 to 200 degrees. Coat metal rack with non-stick 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 clean-up). 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@...> Date: Tue, 17 Dec 1996 08:42:21 -0800