Yadda za a yi jeri daga ƙasa Turkiyya

Maimakon yin amfani da nau'i na naman sa ko naman kaza, zaka iya amfani da nama na turkey baki daya, duk duhu, ko kuma cakuda biyu na wannan dadi mai dadi. Mafi kyawun sashi shi ne cewa zaka iya sarrafa adadin gishiri da ke ciki.

Ana adana shi tare da abubuwan dandano na umami kuma yana da adadin adalcin da ya dace. Bi wadannan umarni daidai kuma za ku sami jerky wanda za'a iya adana shi a dakin da zafin jiki, a cikin firiji, ko kuma daskarewa.

Abin da Kayi Bukatar

• 1 launi ƙasa turkey
• Juice da zest of 1 lemun tsami
• 2 tablespoons grated albasa
• 1 tablespoon tamari ko soya miya
• 1 teaspoon Worcestershire sauce
• 1 tablespoon sukari
• 1 tablespoon man zaitun
• 2 teaspoons mai dadi paprika
• 1 tafarnuwa albasa, grated (peeling sa'an nan kuma daskare da tafarnuwa farko sa shi sauki ga grate)
• 1 teaspoon gishiri ko dandana
• 1 teaspoon ƙasa baki barkono
• 1/2 teaspoon ruwa haya (na zaɓi)
• 1/8 teaspoon ƙasa cayenne barkono (na zaɓi)

Yadda za a yi shi

1. Tsaya ƙasa turkey nama gyangyaɗi har sai kun kasance shirye don amfani da shi.
2. A cikin babban kwano, haɗa tare da ruwan 'ya'yan lemun tsami da zest, albasa, tamari ko soya Sauce, Saurin Worcestershire, sukari, man zaitun, paprika, tafarnuwa, gishiri, barkono da kuma hayaƙin ruwa da kuma cayenne.
3. Bari shararran su zauna na mintina 15 don dadin dandano su auri.
4. Ƙara ƙasa turkey kuma hada da kyau. Hannun hannu masu kyawun kayan aiki ne na wannan aikin. Sanya cakuda cikin firiji don 1 hour.

1. Sanya takardar takarda ko takarda a kan aikin aiki. Koma game da 1/4 na cakuda jerky akan shi. Ko dai a yi masa takalma ko sanya takarda na biyu na kakin zuma ko takarda na takarda a sama kuma ya mirgine shi zuwa ga kauri na inch 1/4.
2. Cire takaddun takarda na takarda ko takarda, idan kuna amfani da ɗaya. Sanya daya daga cikin tarin dakin lantarki a saman jerky kuma ya rufe dukan abu, don haka canja wurin jerky zuwa tarkon dehydrator.
3. Cire sauran takarda na takarda ko takarda.
4. Sanya kowane ramuka ta hanyar yin amfani da shi a cikin mafi yawan sinadarin jerky.
5. Yi jin dadi don 4 zuwa 6 hours a 155 F. Duba bayan hudu hours. Kana so ka jerky cikakken dried amma chewy, ba crunchy. Kada ku damu idan ba ku da kashi 100 cikin tabbacin cewa kun tabbatar da cewa daidaito. Kawai bi abin da aka tanada abincin abinci a ƙasa.

Tabbatar da samfur mai lafiya

• Ba dukkanin saitunan zafin jiki ba ne daidai. Kuna so nama ya shiga cikin zafin jiki na ciki daga 160 zuwa 165 F don zama lafiya. Amma jerky yana da bakin ciki sosai cewa yana iya zama da wuya a saka wani ma'aunin zafi a cikin shi.
• Wannan mataki na ƙarshe a cikin tanda yana tabbatar da cewa an gama shi sosai a cikin kwanciyar hankali. Duk da haka, mataki na ƙarshe yana dafa nama kuma baya maye gurbin mataki na bushewa nama a cikin dehydrator.
• Don tabbatar da samfurin lafiya, lokacin da jerky yayi kama da bushe amma har yanzu yana da hanyoyi, canza shi a cikin tukunyar burodi da kuma gama shi a cikin wutar lantarki 275 F na minti 10.

Ajiye Turkiya Jerky

• Dole ne a danƙaɗa turkey jerky dole ne a shafe shi kafin ya kunshi shi. Yayin da yake sanyaya, zai ba da wasu danshi, kuma baku son cewa zakuyi a cikin marufi.

• Zaka iya adana shi a cikin gilashin gilashi ko jakar kulle zip. Rubuta kunshin tare da abinda ke ciki, "Turkiyya Jerky," da kwanan wata da kuka sauke shi.
• Dole a kiyaye jerky dinka a wuri mai sanyi, duhu. Don ƙarin ajiya, ajiye shi a cikin firiji ko daskarewa.