Cut the turkey breast into slices (cutlets), pound them tenderly flat and cut them again into oblong strips. Stir the remaining ingredients together. Marinate turkey strips in it in the refrigerator for one night with the lid closed. Remove poultry from marinade, dry well and place on the shelves of a dehydrator. Turn on the device and put the meat in it for 7 to 10 hours. Those who do not have a dehydrator: Dry strips of meat in the oven (hot air is better than top/bottom heat) at 60 °C with the door slightly open until the desired elasticity, at least five hours it will take.
A recipe by Sabo from the chef forum. The lucky guy lives in Florida, so he can also buy ready-made jerky instead of preparing it himself – although homemade tastes better!
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