Ingredients
- 4 lbs. Turkey Breast (or chicken, lamb, beef, duck)
- 2 tsp. powdered eggshell
Instructions
- Trim the fat off the meat, cut into thin strips and place on dehydrator trays. The thinner the strips the faster the meat will dehydrate.
- Dehydrate on 160-165°F (71-74°C) for 10-14 hours until completely dry.
- Let cool completely and store in freezer or Mylar bags in a cool dry place for 2-4 weeks or in the freezer for 6 months.
