Turkey jerky recipe

[slicktree]

Got invited to a buddies place for a turkey hunt in a few weeks and he's covered up in turkey. Anyone got a good recipe for jerky want to make some on the pellet smoker

[ClayW]

Need one as well!

[sendit]

Delete

[sendit]

Salt , butcher grind black pepper, garlic to taste. If you want it hot add more black pepper or cayenne. Smoke and dehydrate. Make sure you don’t cook it.

[wilded]

http://wildedtx.blogspot.com/search?q=turkey+jerky

• Cut lean strips of turkey meat; the pieces should
be no more than ½-inch thick but can be as long as
you want them. Trim off all fat, as it will turn rancid
as the meat dries.
• Fill a large mixing bowl with water, and stir in
equal amounts of brown sugar and salt until it starts
to fall out, kind of like a glass of tea with too much
sugar in it. I find about ½cup of both works well in
my largest mixing bowl.
• Stir in 1 teaspoon of garlic powder, 1/4 teaspoon
of allspice and ¼ teaspoon of ground cloves. Add
Turkey jerky one of our favorite foods
meat and soak in the brine for 4-8 hours in a refrigerator. I find that if I leave it over eight hours, it will
absorb too much salt for my taste.
• Remove meat from brine, and rinse well in cold
water. Roll or shake on coarse ground black pepper
to taste. Do not use table-grind black pepper or it will
have too strong a pepper taste. Remember that coarseground pepper adds flavor, fine-ground adds heat.
• Arrange meat strips on racks in a dehydrator,
and dry to desired texture. It takes about 12 hours
with my dehydrator set on meat level or around 160
degrees.
• Just to make sure it is safe to eat since it is
poultry, I place the dry turkey strips on a rack in a
roasting pan and place in an oven preheated to 220
degrees for about 20 minutes.
• Remove from oven, and let cool before bagging in
plastic bags. Place any extra in a bag in the freezer, and
take out about two hours before you intend to eat it.
This is such a favorite that I now watch for boneless chicken breast on sale at the grocery store, just
so I can make poultry jerky all year long.
Whether you use turkey or chicken, I have a feeling
this will become one of your favorite kinds of jerky, too.

[LWC]

Wild turkey is too good to make into jerky...in my opinion. Some of my favorite meat!

[slicktree]

http://wildedtx.blogspot.com/search?q=turkey+jerky

• Cut lean strips of turkey meat; the pieces should
be no more than ½-inch thick but can be as long as
you want them. Trim off all fat, as it will turn rancid
as the meat dries.
• Fill a large mixing bowl with water, and stir in
equal amounts of brown sugar and salt until it starts
to fall out, kind of like a glass of tea with too much
sugar in it. I find about ½cup of both works well in
my largest mixing bowl.
• Stir in 1 teaspoon of garlic powder, 1/4 teaspoon
of allspice and ¼ teaspoon of ground cloves. Add
Turkey jerky one of our favorite foods
meat and soak in the brine for 4-8 hours in a refrigerator. I find that if I leave it over eight hours, it will
absorb too much salt for my taste.
• Remove meat from brine, and rinse well in cold
water. Roll or shake on coarse ground black pepper
to taste. Do not use table-grind black pepper or it will
have too strong a pepper taste. Remember that coarseground pepper adds flavor, fine-ground adds heat.
• Arrange meat strips on racks in a dehydrator,
and dry to desired texture. It takes about 12 hours
with my dehydrator set on meat level or around 160
degrees.
• Just to make sure it is safe to eat since it is
poultry, I place the dry turkey strips on a rack in a
roasting pan and place in an oven preheated to 220
degrees for about 20 minutes.
• Remove from oven, and let cool before bagging in
plastic bags. Place any extra in a bag in the freezer, and
take out about two hours before you intend to eat it.
This is such a favorite that I now watch for boneless chicken breast on sale at the grocery store, just
so I can make poultry jerky all year long.
Whether you use turkey or chicken, I have a feeling
this will become one of your favorite kinds of jerky, too.

Thank you I may give this a shot

[buck_wild]

Cut into thin, long strips being careful to remove the white tendon material. Soak in Light Soy Sauce and garlic powder mix for 20 min (no longer as this time seems to be optimum for the meat soaking it in. Any longer and it somehow appears to leach back out). Apply light shaking of salt and black pepper (too taste). Smoke (PLEASE no oven recipes ).

[ultrastealth]

I just slice, soak in Dale's marinade + black pepper overnight, then put it in the dehydrator, but, I have to admit, Wilded's recipe bears trying.