Happy Thanksgiving, everyone!
Ladles and Linens has a lot to be thankful for this year, and it has to do with you. Thank you for shopping local and supporting small business. And thank you for making the world a more delicious place!
As a rule, it's always better to make too much food than just enough, because you'd be saddled with worry about running out. Besides, leftovers means less cooking and more time to relax. Speaking of leftovers, why not switch up the turkey sandwiches for a healthy snack to carry you through the hectic holiday season? Turn that bird into turkey jerky!
Cooked turkey works just fine. Since it can be a dry bird, don't simply depend on the natural juices it was cooked in. To help preserve the jerky, the marinade needs a good amount of salt. And to give it oomph, make it zesty. Thinly slice the remainder of the turkey (against the grain), set your oven or dehydrator to 175 degrees, and use one of the below marinades to season your turkey overnight. Once in the oven or dehydrator, it should take about 2-4 hours for the jerky to be complete, depending on the thickness of the slices. The meat should bend before it breaks - that's how you know it's ready.
Americana marinade: Worcester sauce, soy sauce, brown sugar, salt, pepper and herbs (use your discretion; rosemary, thyme, sage, etc)
Korean BBQ: Sesame oil, soy sauce, brown sugar and garlic salt. Top with sesame seeds
Buffalo: A little olive oil and a lot of Texas Pete
Mexican: Soy sauce, cumin, hot salsa, lime juice, chili powder and a bit of lime zest