Type what you have

Ingredients

• ✓ black pepper
• cornbread mix
• salt
• yellow squash
• olive oil

Instructions

1. 1 Place cornbread mix in a 1-gallon resealable bag; season with salt and black pepper. Add squash, seal the bag, and shake until evenly coated. Remove squash from the bag and shake off any excess cornmeal.
2. 2 Heat about 1/4 inch of olive oil in a large skillet over medium heat.
3. 3 Working in batches, fry squash until the center is cooked and the edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

By Stacy Hogan Gaddy

Ingredients

• ✓ black pepper
• kielbasa sausage
• brown sugar
• dijon mustard
• apple cider vinegar

Instructions

1. 1 Gather all ingredients. Preheat your oven to 350 degrees F (175 degrees C).
2. 2 Cut kielbasa into 3 to 4 large sections, then each section in half lengthwise. Slice each section into half moons about a half-inch long.
3. 3 Combine brown sugar, mustard, vinegar, and pepper in a medium saucepan. Set over low heat and cook, stirring, until the sugar has dissolved completely. Stir in kielbasa.
4. 4 Line a sheet pan with parchment paper. With a slotted spoon, transfer the kielbasa pieces from the pot and spread evenly over the parchment paper. Set aside leftover sauce in the pot.
5. 5 Bake for 15 minutes.
6. 6 Remove from oven, then carefully lift up the parchment paper and funnel kielbasa pieces back into the pot of sauce. Stir to coat again.
7. 7 Repeat the process of putting the kielbasa pieces back on the parchment-lined sheet pan. Bake for another 15 minutes.
8. 8 Transfer to a serving platter and serve with toothpicks.

By Allrecipes Editorial Team

Ingredients

• ✓ black pepper
• soy sauce
• cider vinegar
• hot pepper sauce
• worcestershire sauce
• sirloin

Instructions

1. 1 Combine soy sauce, black pepper, vinegar, hot pepper sauce, and Worcestershire sauce in a large, nonporous bowl; add sirloin slices and mix well to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
2. 2 Arrange sirloin slices, unstacked, onto wire racks; discard marinade. Place the racks into an outdoor smoker. Add wood chips according to manufacturer's directions.
3. 3 Smoke over low heat until edges of sirloin slices appear dry with just a slight hint of moisture in the center, 6 to 8 hours.

By Doug Patrick

Ingredients

• ✓ black pepper
• russet potato
• thyme
• cayenne pepper
• salt
• duck fat

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place potato wedges in a bowl; sprinkle thyme, cayenne, salt, and black pepper over the top. Drizzle melted duck fat over potatoes and toss to coat.
3. 3 Transfer potatoes, skin-side down, to the prepared baking sheet. Season wedges again with salt.
4. 4 Bake in the preheated oven for 40 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Turn potatoes onto their sides and bake for 10 minutes. Flip over and cook on the other side until golden brown, about 10 minutes more.

By John Mitzewich

Ingredients

• ✓ black pepper
• butter bean
• olive oil
• salt
• garlic powder
• seasoning blend

Instructions

1. 1 Stir together butter beans, olive oil, salt, pepper, and garlic powder in a bowl until combined. Spread out in the air fryer basket
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Air fry until golden and crispy, tossing halfway through, for 12 to 15 minutes.
4. 4 Sprinkle with additional seasonings to taste if you like. Store in an air-tight container for 3 to 5 days.

By Annie Campbell

Ingredients

• ✓ black pepper
• vegetable oil
• buttermilk
• lemon
• paprika
• all-purpose flour
• asparagus

Instructions

1. 1 Heat 1-inch vegetable oil in a deep-sided skillet over medium heat.
2. 2 Whisk buttermilk, lemon zest, paprika, and black pepper together in a wide bowl. Pour flour into a separate wide bowl. Place a paper towel-lined plate near the stovetop.
3. 3 Dip 1/3 of asparagus into buttermilk mixture. Dredge in flour; coat thoroughly. Repeat with a second layer of buttermilk mixture and flour. Place coated asparagus, unstacked, onto a baking sheet. Repeat with remaining asparagus.
4. 4 Fry coated asparagus, in three batches, in hot oil until golden brown, 2 to 4 minutes. Transfer to the paper towel-lined plate. Repeat frying until all the sticks are cooked. Serve immediately.

By mmmhmmmgood

Ingredients

• ✓ black pepper
• baking potato
• olive oil
• garlic
• salt
• onion powder
• paprika

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
2. 2 Cut each potato into 12 wedges; place in a large bowl. Toss potatoes with olive oil, garlic, salt, pepper, onion powder, and paprika. Arrange in a single layer on prepared baking sheet.
3. 3 Bake in preheated oven for 20 minutes. Turn potatoes over and continue baking until golden and crisp, 25 to 30 minutes longer.

By KBT24

Ingredients

• ✓ black pepper
• cooking spray
• yukon gold potato
• sugar
• olive oil
• garlic powder
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
2. 2 Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
3. 3 Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable plastic bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.
4. 4 Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.

By Life Tastes Good

Ingredients

• ✓ black pepper
• potato
• all-purpose flour
• onion
• egg
• salt
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Mix mashed potatoes, flour, onion, egg, black pepper, and salt in a bowl until well combined, similar to a batter consistency.
3. 3 Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into the hot oil. Cook until golden brown, about 4 to 5 minutes per side.
4. 4 Drain on paper towels. Repeat with any remaining batter. Serve and enjoy!

By DaMonkey

Ingredients

• ✓ black pepper
• turkey wing
• salt-free seasoning blend
• paprika
• celery salt
• salt
• onion
• garlic

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Pat turkey wings dry with paper towels; cut into 3 or 4 pieces. Mix seasoning blend, paprika, celery salt, salt, and pepper together in a small bowl. Coat wing pieces lightly with seasoning mixture. Place wing pieces in a 9x13-inch baking dish; spread onion and garlic over wings. Cover with aluminum foil.
3. 3 Place baking dish in center of preheated oven; bake until wings are easily pierced with a fork, about 2 1/2 hours. Raise oven temperature to 350 degrees F (175 degrees C); remove aluminum foil. Bake until wings are well-browned, 15 to 20 minutes more.

By BrooklynKim

Ingredients

• ✓ black pepper
• salt
• chili powder
• garlic powder
• onion powder
• ginger
• cayenne pepper
• ground beef

Instructions

1. 1 Stir salt, chili powder, garlic powder, onion powder, ginger, black pepper, and cayenne pepper together in a large bowl; add ground beef and mix well.
2. 2 Pass beef mixture through a meat grinder set with the finest blade.
3. 3 Preheat oven to 250 degrees F (120 degrees C). Place wire-racks onto baking sheets.
4. 4 Place 1/2 ground beef mixture between two sheets of heavy plastic on a solid, level surface. Firmly roll beef mixture to a thickness of 1/8 inch. Remove the top layer of plastic wrap, invert beef mixture onto prepared baking sheet, and remove the bottom layer of plastic wrap. Repeat for remaining beef mixture.
5. 5 Bake beef mixture in the preheated oven with the oven door slightly ajar for 2 1/2 hours. Rotate the baking sheet. Bake until jerky is cooked through, another 3 hours. Remove jerky from oven and cut into strips while warm.

By Allrecipes Member

Ingredients

• ✓ black pepper
• flour
• salt
• paprika
• garlic powder
• evaporated milk
• chicken wing
• olive oil
• paprika

Instructions

1. 1 Mix flour, salt, 1/2 teaspoon paprika, garlic powder, and black pepper together in a resealable plastic bag.
2. 2 Pour evaporated milk into a bowl. Dip a few chicken wings into evaporated milk to coat. Remove wings from milk and shake to remove excess. Put wings into the resealable bag, seal the bag, and shake to coat wings in flour mixture. Move coated wings to a plate, keeping them from touching. Repeat process with remaining wings until all are coated in flour mixture.
3. 3 Heat olive oil in a large skillet over medium-high heat.
4. 4 Fry chicken wings in hot olive oil, turning regularly, until browned on all sides and no longer pink at the bone, about 25 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone should read 165 degrees F (74 degrees C). Season fried wings with additional paprika.

By STARGAL

Ingredients

• ✓ black pepper
• venison
• beer
• soy sauce
• worcestershire sauce
• salt
• garlic
• curry powder
• ginger

Instructions

1. 1 Trim and discard any fat or gristle from venison.
2. 2 Combine beer, soy sauce, Worcestershire sauce, salt, garlic, curry powder, black pepper, and ginger in a medium stainless steel bowl; add venison and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator 8 hours to overnight.
3. 3 Remove venison from marinade and shake off excess. Discard remaining marinade.
4. 4 Place venison on the racks of a dehydrator leaving room for air to circulate.
5. 5 Dehydrate venison according to manufacturer's instructions until reaches desired consistency, 6 to 8 hours.

By Phillip Miller

Ingredients

• ✓ black pepper
• salmon fillet
• soy sauce
• molasses
• white sugar
• worcestershire sauce
• lemon juice
• liquid smoke
• hot sauce

Instructions

1. 1 Slice salmon into 4 equal sections, width-wise. Rotate each section 90 degrees and slice lengthwise, about 1/4-inch thick. Remove pin bones with needle-nose pliers. Don't slice bony sections near center of fillet.
2. 2 Whisk soy sauce, molasses, sugar, Worcestershire sauce, lemon juice, liquid smoke, black pepper, and hot sauce together in a large glass or ceramic bowl. Add salmon and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 hours.
3. 3 Remove salmon from marinade and shake off excess. Pat salmon dry using paper towels. Discard remaining marinade.
4. 4 Place salmon strips in a dehydrator; run according to manufacturer's instructions until desired doneness reached, about 6 hours. Check every few hours for doneness.

By Allrecipes Member

Ingredients

• ✓ black pepper
• olive oil
• mushroom
• red onion
• garlic
• balsamic vinegar
• worcestershire sauce
• salt
• white sugar

Instructions

1. 1 Heat olive oil in a saucepan over medium heat; add mushrooms, onion, garlic, balsamic vinegar, Worcestershire sauce, salt, and black pepper. Bring mixture to a simmer and cook until liquid is 2/3 reduced, about 10 minutes; sprinkle with sugar. Cook and stir until sugar is dissolved, 1 to 3 minutes.

By TIFFSPA1

Ingredients

• ✓ black pepper
• olive oil
• onion
• red bell pepper
• corn kernel
• zucchini
• chicken
• parsley
• colby monterey jack cheese
• salt

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and red pepper; cook and stir until soft, about 3 minutes. Stir corn, zucchini, and chicken into the onion mixture; cook and stir until all vegetables are crisp-tender, about 5 minutes. Remove skillet from heat.
2. 2 Sprinkle parsley and about half the cheese over the vegetable mixture and toss to mix; season with salt and pepper. Transfer the vegetables to a serving dish and top with remaining cheese.

By Firebal

Ingredients

• ✓ black pepper
• cauliflower
• bacon
• green onion
• salt
• all-purpose flour
• milk
• egg
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the cauliflower and cook until tender, 5 to 10 minutes; drain and break cauliflower into small pieces. Combine cauliflower, bacon, and green onions together in a bowl. Season with salt and pepper.
2. 2 Sift flour into a bowl. Whisk milk, egg, Parmesan cheese, and a pinch of salt into the flour until smooth. Add milk mixture to cauliflower mixture and stir until batter is evenly combined.
3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until golden brown on one side, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

By mumof2

Ingredients

• ✓ black pepper
• black bean
• white corn
• black-eyed pea
• celery
• red bell pepper
• green onion
• sugar
• apple cider vinegar
• vegetable oil

Instructions

1. 1 Combine black beans, corn, black-eyed peas, celery, bell pepper, and green onion in a large bowl.
2. 2 Whisk sugar, vinegar, oil, and black pepper together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Cool vinaigrette, about 1 hour.
3. 3 Pour vinaigrette over vegetable-bean mixture; stir to coat. Refrigerate for 8 hours to overnight. Drain excess liquid before serving.

By brujah42

Ingredients

• ✓ black pepper
• cooking spray
• avocado
• egg
• kosher salt
• bacon
• parmesan cheese
• chive
• paprika
• hot sauce

Instructions

1. 1 Preheat oven to 425 degrees F. Spray baking sheet or glass baking pan with cooking spray.
2. 2 Scoop about an additional 1 to 2 tablespoons out of avocados to create a well for eggs.
3. 3 Place avocados flesh-side up on prepared baking sheet or glass pan.
4. 4 Gently crack 1 egg into each avocado well, making sure to keep yolk intact. Season with salt and pepper.
5. 5 Bake for 15 to 18 minutes, or until eggs are desired temperature.
6. 6 Top with crumbled bacon, Parmesan cheese, and chopped chives. Garnish with paprika and hot sauce.

By Farmland

Ingredients

• ✓ black pepper
• egg
• pickled beet
• onion
• sugar
• cider vinegar
• clove
• bay leaf
• salt

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Place eggs, beets, and onion in a non-reactive glass or plastic container. Set aside.
3. 3 Combine sugar, 1 cup reserved beet juice, vinegar, cloves, bay leaves, salt, and pepper in a medium-size, non-reactive saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
4. 4 Pour hot liquid over eggs, beets, and onion. Cover and refrigerate 48 hours before using.

By Cindy

Ingredients

• ✓ black pepper
• beef top round
• soy sauce
• worcestershire sauce
• brown sugar
• liquid smoke
• onion powder
• chili powder
• garlic powder
• cayenne pepper

Instructions

1. 1 Freeze beef about 20 minutes to make it easier to slice. Slice beef, against the grain, into strips about ¼-inch thick.
2. 2 Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne pepper, and black pepper together in a large bowl. Add beef strips; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator, stirring at least twice, for 18 to 24 hours.
3. 3 Preheat a dehydrator to 160 degrees F (70 degrees C) according to manufacturer's instructions.
4. 4 Remove beef strips from marinade and shake off excess; arrange on dehydrator trays. Discard remaining marinade. Dehydrate beef strips until dried, about 8 hours.

By Mattey

Ingredients

• ✓ black pepper
• salt
• liquid smoke
• garlic powder
• monosodium glutamate
• onion powder
• soy sauce
• worcestershire sauce
• sirloin
• london broil

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C).
2. 2 In a medium, nonporous bowl, combine the salt, liquid smoke, garlic powder, monosodium glutamate, onion powder, soy sauce, Worcestershire sauce and ground black pepper to taste.
3. 3 Place meat slices in this mixture and coat well. Then place the meat slices onto two 10x15 inch baking dishes in a single layer.
4. 4 Bake at 200 degrees F (95 degrees C) for 8 hours.

By Sara

Ingredients

• ✓ black pepper
• tomato
• dressing
• bread
• olive oil
• burrata cheese
• parmesan cheese
• oregano
• marinara sauce
• red pepper flakes
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place tomato slices in a small dish, and top with Italian dressing. Flip the tomato slices, being sure that all have been covered with dressing. Set aside for 5 minutes.
3. 3 Brush both sides of bread with olive oil, and place in a small skillet over medium-high heat. Toast both sides until golden brown and crispy, about 3 minutes.
4. 4 Place toasted bread on a baking sheet and spread burrata cheese on top. Add sliced tomatoes and sprinkle with 1 tablespoon Parmesan cheese and oregano.
5. 5 Bake in the preheated oven for 12 to 13 minutes.
6. 6 Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Move baking sheet up and briefly broil until the cheese starts to bubble and brown, 1 to 2 minutes, watching carefully to keep from burning.
7. 7 Remove from the oven, and spoon over marinara, sprinkle and sprinkle with remaining Parmesan cheese and red pepper flakes. Season to taste with salt and pepper. Slice on the diagonal, and serve immediately.

By lutzflcat

Ingredients

• ✓ black pepper
• ✓ black pepper
• beef
• worcestershire sauce
• soy sauce
• brown sugar
• onion powder
• garlic powder
• liquid smoke
• cayenne pepper
• coriander seed
• water
• coriander seed

Instructions

1. 1 Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.
2. 2 Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.
3. 3 Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.
4. 4 Preheat oven to 300 degrees F (150 degrees C).
5. 5 Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
6. 6 Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C).
7. 7 Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
8. 8 If desired, sprinkle strips with more coriander seeds and black pepper.
9. 9 Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded.

By Michael D

Ingredients

• ✓ black pepper
• all-purpose flour
• cayenne pepper
• salt
• egg
• vegetable oil
• chicken breast
• hot sauce
• garlic
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk flour, cayenne pepper, salt, and pepper together in a bowl. Beat eggs together in a separate bowl.
3. 3 Dip chicken pieces in egg; transfer chicken to flour mixture and coat completely. Heat oil in a saucepan over medium heat.
4. 4 Fry coated chicken pieces in hot oil, working in batches, until no longer pink in the center, about 3 minutes per side; drain on a paper towel-lined plate.
5. 5 Combine hot sauce, garlic, and butter in a microwave-safe bowl; heat in the microwave until butter is melted and sauce is warm, about 1 minute.
6. 6 Serve hot sauce mixture as a dipping sauce or pour over buffalo chicken bites.

By dayday76

Ingredients

• ✓ black pepper
• onion powder
• garlic powder
• beef sirloin tip
• brown sugar
• soy sauce
• pineapple juice
• balsamic vinegar
• teriyaki sauce
• worcestershire sauce
• liquid smoke
• red pepper flakes

Instructions

1. 1 Gather the ingredients.
2. 2 Mix together onion powder, garlic powder, and black pepper in a small bowl or cup. Season beef lightly, using only part of the spice blend and reserving the rest. Place beef into an airtight plastic container or bowl, and refrigerate.
3. 3 Stir together brown sugar, soy sauce, pineapple juice, balsamic vinegar, teriyaki sauce, Worcestershire sauce, and liquid smoke flavoring. Heat until brown sugar has completely dissolved. Refrigerate marinade until cool.
4. 4 Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours.
5. 5 Arrange beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes. Dry for 5 hours, or to your desired dryness.

By DIXYCHIK

Ingredients

• ✓ black pepper
• soy sauce
• worcestershire sauce
• liquid smoke
• brown sugar
• salt
• meat tenderizer
• garlic powder
• onion powder
• paprika
• beef round steak

Instructions

1. 1 Gather all ingredients.
2. 2 Prepare the marinade: Combine soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika in a glass bowl.
3. 3 Place beef strips in a 9x13-inch glass baking dish. Pour marinade over top; toss until evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
4. 4 Remove beef strips from the bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
5. 5 Arrange pounded beef strips in a single layer on the trays of a dehydrator. Dry at the dehydrator's highest setting until jerky is done to your liking, at least 4 hours.
6. 6 Enjoy!

By Doc the WV Gourmet

Ingredients

• ✓ black pepper
• cotija cheese
• mayonnaise
• crema
• red chili pepper paste
• cilantro
• garlic
• cooking oil
• corn
• salt
• butter
• lime

Instructions

1. 1 Mix Cotija cheese, mayonnaise, crema, chili pepper paste, cilantro, and garlic in a large bowl. Cover and chill in the refrigerator.
2. 2 Carefully peel back the husks of each ear of corn 3/4 of the way. Remove as much silk as you can without pulling the husks off. Pull the husks back up.
3. 3 Heat cooking oil in a large skillet over high heat. Add ears of corn, rotating when sides are charred, about every 5 minutes. Sprinkle each side under the husks with salt and pepper.
4. 4 Mix melted butter into the chilled cheese mixture. Peel corn husks back without detaching. Use a spoon to coat the corn with the cheese mixture on all sides. Serve with lime wedges.

By TheElusivePastry

Ingredients

• ✓ black pepper
• teriyaki sauce
• worcestershire sauce
• brown sugar
• soy sauce
• liquid smoke
• onion powder
• garlic salt
• lemon juice
• paprika
• hot pepper sauce
• venison

Instructions

1. 1 Whisk teriyaki sauce, Worcestershire sauce, sugar, soy sauce, liquid smoke, pepper, onion powder, garlic salt, lemon juice, paprika, and hot pepper sauce together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours, stirring it a few times as it marinates to ensure even absorption of marinade.
2. 2 Remove venison strips from marinade and squeeze off excess. Discard remaining marinade. Arrange venison on the racks of a food dehydrator in a single layer.
3. 3 Dry venison on High until dry but still pliable, about 4 hours. Jerky should bend without breaking. Store jerky in an airtight container or in a resealable plastic bag.

By Kristi Whittington

Ingredients

• ✓ black pepper
• ground turkey
• soy sauce
• honey
• worcestershire sauce
• apple cider vinegar
• liquid smoke
• garlic powder
• ginger
• olive oil
• beef bouillon
• wood

Instructions

1. 1 Combine ground turkey, soy sauce, honey, Worcestershire sauce, apple cider vinegar, liquid smoke, garlic powder, pepper, ginger, olive oil, and beef bouillon in a large bowl. Mix well and cover. Marinate in the refrigerator for 2 to 12 hours.
2. 2 Tape 2 paint stir sticks 2 inches apart on a flat work surface. Cover with a large piece of plastic wrap. Place a golfball-sized piece of turkey mixture between the sticks. Cover with another piece of plastic wrap. Roll turkey mixture into a thin strip using a rolling pin. Transfer strip to a dehydrator tray. Repeat with remaining turkey mixture.
3. 3 Dehydrate at 160 degrees F (70 degrees C) until thoroughly dried, 5 to 8 hours.

By PJB