Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 315 kcal | 89 kcal |
| Protein | 57.2 g | 16.2 g |
| Fat | 1.7 g | 0.5 g |
| saturated | 0.5 g | 0.1 g |
| Carbohydrate | 14.2 g | 4 g |
| sugars | 6.3 g | 1.8 g |
| Fibre | 1.1 g | 0.3 g |
| Sodium | 1545 mg | 438 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 4 3/4 tablespoons (71 ml) liquid smoke
- 5/8 cup soy sauce
- 1 1/4 teaspoons Tabasco sauce
- 1 1/2 cups Worcestershire sauce
- 2 1/2 tablespoons mesquite flavouring liquid
- 3 1/4 tablespoons light brown sugar, packed
- 4 3/4 tablespoons onion powder
- 3 1/4 tablespoons garlic powder
- 1 1/2 tablespoons (23 ml) sea salt flakes
- 2.2 kg turkey meat, thinly sliced
Instructions
- Mix liquid smoke, Tabasco sauce, soy sauce, mesquite flavouring, Worcestershire sauce, onion powder, sea salt flakes and garlic powder together in a big-size zip-top bag.
- Put the turkey strips into the mixture, seal the bag and coat meat well by squishing. Open the bag and squeeze out air; seal the bag and place in a refrigerator to marinate for 12 to 24 hours.
- Separate turkey strips from marinade and use a paper towel to dry off extra liquid from meat.
- Set the turkey strips in a layer without overlapping on the dehydrator racks. Place in a dehydrator and dry 57 °C for 9 hours until it becomes chewy and leathery. It shouldn't be too crispy to break apart when bent.
