Sunday, January 14, 2007

Chinese Turkey Jerky

I didn't have ground pork, but I had some ground turkey, so I decided to give this a try.

20-oz lean ground turkey
1 Tbsp oyster sauce
1 Tbsp honey
1 Tbsp fish sauce
1 Tbsp Chinese cooking wine
150g sugar
1 tsp oil

Mix everything in a bowl until well combined, divide the mixture into two equal portions. Preheat oven to 250°F.

Line a 10x15 jelly roll pan with foil covering the bottom and all sides of the pan. Cut out a sheet of parchment paper big enough for the bottom of your lined pan, and another sheet of plastic wrap the same size. Place parchment paper on a flat surface, put one portion of the meat mixture on it, and then covering the whole parchment with plastic wrap.

Press on plastic wrap to spread the meat out on parchment until you get an even layer of meat throughout. Remove plastic wrap, place parchment with meat onto lined pan, put pan in oven.

Bake for 30 minutes, take it out, flip the piece of meat, increase oven temperature to 350°F, bake for 10 minutes. Watch closely to make sure it doesn't burn. When top is at the desired color/doneness, flip it over and bake until the surface is at the desired consistency.

Repeat the above for the second portion of meat.

Cut turkey jerky into pieces, broil at 250°F until top is shiny. Take care not to burn.

Please note that turkey puts out a lot of juice, a lot more than pork, so you will see your meat swimming in soup initially, but it will eventually dry up as you bake it.

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