How to make turkey jerky

Tips for Christmas

Why do we celebrate Christmas on December 25th?

Cosa significa il nome "Natale" e qual è il significato del Natale?

How can we celebrate Christmas?

Ingredients (5)

  • 2 pounds of skinless turkey breast
  • 3/4 cup of soy sauce
  • 3 tablespoons of honey
  • 2 tablespoons of chili and garlic paste
  • 2 teaspoons of dried red pepper flakes
  • Calories 219
  • Fat 8.19 g
  • Saturated Fat 2.2 g
  • Trans fats
  • Carbohydrates 8.64 g
  • Fiber 0.37 g
  • Sugar 6.63 g
  • Protein 26.98 g
  • cholesterol 73.71 mg
  • Sodium 1,380.89 mg
  • Nutritional analysis per serving(8 servings)Powered by

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How to make turkey jerky

How to make turkey jerky

An overnight bath in a sweet, salty, and spicy marinade helps turn a one-dimensional turkey into a tasty jerky.

What to buy: Look for chili garlic paste in the Asian section of your supermarket. We prefer the one from Huy Fong Foods (with a rooster on a jar).

Game plan: If you have a conventional oven, you can follow the recipe below. If you have a relatively new digital oven, make sure you have the “dehydration” option in the convection settings – this will ensure even air circulation while the turkey is being dried.

The dried meat will last up to 1 month if stored at room temperature in an airtight container.

This recipe was part of our Make Your Own Jerky project.

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How to make turkey jerky

Turkey Jerky is a variation of the popular roast beef. These are dried slices of lean turkey, usually from the breast. Essentially all the moisture in the meat is reduced resulting in a dry, chewy and often spicy snack. Unlike dehydrated meat, turkey meat has less fat and can be very nutritious. Which is around 1 ounce (28.34 g) per serving can get you as much as 16 grams of protein.

The quality of jerky turkey meat varies and this is often related to the amount of sodium added to the meat. While this dried meat can be high in protein, it can also be very high in salt. Tuttavia, ci sono ricette che ti consentono di realizzare prodotti piccanti e a basso conthisuto di sodio.

Many people who like different types of jerky find it more profitable to create one than to buy commercial brands. Converting any type of meat into charcuterie means a significant reduction in the amount of meat fed, with only about a third of the original meat remaining after the moisture has been removed. However, beef and turkey dried meat is chewy and can take as long to eat as in its original form.

Jerky is one of the first ways to preserve meat. The strips of lean meat were perhaps salted and spread out in the sun. However, it is not recommended to dry meat in the sun as turkeys can harbor quite bad bacteria. Advantages of a fast cooking method that involves cooking the meat in the marinade until it reaches 71 ° C (160 ° F). The turkey is usually put in the food dryer. If the cook prepares a lot of dry foods or loves dried fruits and vegetables, a good dehydrator can be a great investment.

All types of dried meat reap benefits, starting with lean meats. Thicker meat, like dark turkey meat, doesn’t dry as well as white meat. Additionally, leaner cuts of meat are generally more nutritious as they are very low in fat and high in protein.

Jerky became popular in the 1990s as an alternative to dried meat, providing fewer calories and less fat. Now, shoppers can find many different styles to try. A simple search in most grocery stores will reveal Cajun, Teriyaki, Black Pepper, or many other flavors. You can also find tons of recipes on the internet that dry meat lovers will love.

Tricia has a BA in Arts from Sonoma State University and has been a frequent collaborator for many years. She is particularly fond of reading and writing, although her other interests include medicine, art, film, history, politics, Andthics and religion. Tricia lives in Northern California and is currently working on her first novel.

Tricia has a BA in Arts from Sonoma State University and has been a frequent collaborator for many years. She is particularly fond of reading and writing, although her other interests include medicine, art, film, history, politics, Andthics and religion. Tricia lives in Northern California and is currently working on her first novel.

Glad to have our friend David Maren withFine grass farmswrite today’s guest post.How to make turkey jerkyHe wrote this wonderful tutorial on how to make some delicious pastries on the pasture.

Most people who make turkey jerky only make turkey jerky. They usually use plenty of teriyaki sauce, sugar, and Worcestershire sauce to mask the turkey’s poverty. For everyone, but in my opinion it’s a real shame. After all, turkey is super delicious! Especially if you go to the trouble of getting some good quality pastured turkey, you’ll want to preserve its essential turkey flavor as a special feature of your turkey jerky. We’ve discovered an extremely simple way to make delicious, high-protein, sugar-free, turkey jerky that will not only taste and look nothing like beef jerky, but will also magically transport you back to your childhood Thanksgiving dinner table. In fact, to you and me, I think it tastes like buttered mashed potatoes and gravy. But no worries – it’s about as primal as primal can be.

This recipe is the pinnacle of culinary simplicity. You’ll need:

  • Turkey breast, at least about 2 pounds (preferably from a good grazing turkey)
  • Salt and pepper
  • Oven (without fancy dehydrator)
  • A few skewers of skewers (or wooden sticks)
  • Nothing more!

It will take about 10 minutes to prepare, so the dried meat will need to be in the oven for 6-10 hours(depends on the oven and how thinly you will cut the turkey strips).

Powinieneś naprawdę pomyśleć o wspieraniu rodzinnego rolnika, kupując porządną wypasaną Turkey breast, z którą będziesz się palić. Eat Wild. com has a helpful list of weed growers in the US, Canada and beyond, and would be happy to welcome your support. If you can’t find any local pastured turkey sources our little cooperative online meats shop, Fine grass farms, offers pastured turkey breast that we can ship right to your doorstep.

Una volta otthisuto un buon Turkey breast, il primo passo è tagliarlo a fettine molto sottili. thisre’s no danger of cutting them too thin, so just get a nice sharp knife and cut the pieces as thinly as you can. It’s best to keep them as even in thickness as possible to help them dehydrate at the same rate.

The second step is to sprinkle the turkey strips with a little salt and pepper. Salt and pepper the turkey just a little more than you would any other food that you were about to eat. Salt and pepper mają po prostu wydobyć naturalny smak indyka, a nie go zmumifikować!

The third and final step is to stuff the seasoned turkey strips with skewers (or wooden sticks) and hang the skewers on the top shelf of the oven. Just make sure the strips are well spaced to allow for even drainage. Turn your oven on to 200 ºF, but don’t quite close your oven door. It works well for attaching a large wooden spoon or other similar object to the oven door to leave only about an inch of opening to allow moisture to escape from the oven when the turkey dehydrates.

Check it periodically. At 200 ºF, with a slightly broken oven, it could take 6 to 10 hours. This depends entirely on the thickness of the turkey strips and your particular oven, so it can be slightly shorter or longer depending on these factors. When the strips are completely hard to the touch with no hint of soft raw meat texture, your jerky’s done! It’s best to keep it in zip-top bags in the freezer, Andspecially if you don’t think you’ll eat it all within a week or so.

David Maren is husband, father, farmer and co-founder Fine grass farms. Fine grass farms is a cooperative online grass fed meats shop that exists as a bridge between the ofthis geographically isolated family farmer and committed grass fed meats enthusiasts like yourself. this Fine grass farms vision is keeping farms family by facilitating the purchase of their meat through the use of appropriate technologies and ultra-efficient transportation models that allow their meat to be shipped to fans in the United States.

If you’re not already a huge fan of Fine grass farms, you’re missing out: Go bookmark their pagelike them Facebook page, And follow them on Twitter!

How to make turkey jerky

Instead of using thin slices of beef or chicken, you can use minced all-white turkey meat, dark whole turkey, or a mixture of both for that tasty jerky. this best part is that you can control the amount of salt that goes into it.

It’s packed with umami flavors and has just the right amount of chew. Follow these instructions carefully and you will get a dried meat that can be stored at room temperature, in the refrigerator or in the freezer.

ingrediants

  • The juice and zest of 1 lemon
  • 2 tablespoons of onion (grated)
  • 1 tablespoon of soy sauce or tamari
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of sugar
  • 1 tablespoon of olive oil
  • 2 teaspoons of sweet pepper
  • 1 clove of garlic (grated)
  • 1 teaspoon of salt or (to taste)
  • 1 teaspoon of ground black pepper
  • Optional: 1/2 teaspoon of liquid smoke
  • Optional: 1/8 teaspoon ground cayenne pepper
  • 1 pound of ground turkey

Steps to do it

Raccogli gli ingrediants. Store the ground turkey meat in the refrigerator until ready for use.

In a large bowl, combine the lemon juice and zest, onion, soy sauce, Worcestershire sauce, sugar, olive oil, paprika, garlic, salt, pepper and optional liquid smoke and cayenne pepper.

Lasciare gli ingrediants per 15 minuti affinché i sapori si fondano.

Add the ground turkey and mix well. Le mani pulite sono il miglior strumento da cucina per this lavoro. Put the mixture in the fridge for 1 hour.

Spread a sheet of greaseproof paper or parchment on the work surface. Take about 1/4 of the dry mixture on it. Either pat it by hand or place a second sheet of wax or parchment paper on top and spread it to a 1/4 inch thickness.

Remove the top sheet of wax or parchment paper if you used one. Umieść jedną z tac suszarki na suszarce i odwróć całość, przenosząc w this sposób suszarkę na tackę suszarki.

Remove the remaining sheet of wax paper or parchment.

Patch any holes by tapping a rougher mixture.

Dehydrate for 4-6 hours at 155 F. Check after four hours. You want your jerk to be completely dry but chewy rather than crunchy.

Tips for Christmas

Why do we celebrate Christmas on December 25th?

Cosa significa il nome "Natale" e qual è il significato del Natale?

How can we celebrate Christmas?

Ingredients (5)

  • 2 pounds of skinless turkey breast
  • 3/4 cup of soy sauce
  • 3 tablespoons of honey
  • 2 tablespoons of chili and garlic paste
  • 2 teaspoons of dried red pepper flakes
  • Calories 219
  • Fat 8.19 g
  • Saturated Fat 2.2 g
  • Trans fats
  • Carbohydrates 8.64 g
  • Fiber 0.37 g
  • Sugar 6.63 g
  • Protein 26.98 g
  • cholesterol 73.71 mg
  • Sodium 1,380.89 mg
  • Nutritional analysis per serving(8 servings)Powered by

Get fresh food news in your inbox

Sign up for our newsletter to get the latest tips, tricks, recipes and more twice a week.

By signing up, you agree to our Terms of Use and agree to the data practices in our Privacy Policy. You can unsubscribe at any time.

How to make turkey jerky

How to make turkey jerky

An overnight bath in a sweet, salty, and spicy marinade helps turn a one-dimensional turkey into a tasty jerky.

What to buy: Look for chili garlic paste in the Asian section of your supermarket. We prefer the one from Huy Fong Foods (with a rooster on a jar).

Game plan: If you have a conventional oven, you can follow the recipe below. If you have a relatively new digital oven, make sure you have the “dehydration” option in the convection settings – this will ensure even air circulation while the turkey is being dried.

The dried meat will last up to 1 month if stored at room temperature in an airtight container.

This recipe was part of our Make Your Own Jerky project.

How to make jerky wild turkey meat

How to make turkey jerky

Learning how to make turkey jerky is a healthy way to eat your bird this season.

Turkey season has arrived and many of us have probably hunted birds by now. Now you can decide what you want to do with this meat, which only comes out a few times a year. Chociaż grillowanie i wędzenie całych ptaków to jedne z moich ulubionych przepisów, wypróbowanie czegoś nowego, takiego jak this przepis na suszone mięso z dzikiego indyka, to również świetny pomysł. Learn how to build your whole muscles dried wild turkeyswith this recipe from Brad Lockwood’s Bradley Smoker Cookbook.

Whole Muscle Dried Turkey Recipe

Cooking wild turkey is an easy snack and tastes great.

For 8-10 servings

ingrediants

  • 5 funtów pokrojona Turkey breast
  • 3 teaspoons of seasoned salt
  • 2 teaspoons of fine black pepper
  • 1 teaspoon of onion salt
  • 1 teaspoon of garlic salt
  • 2 teaspoons of white salt
  • 1/2 teaspoon of preservative of salt in brine
  • 1/4 cup of water

Advice

  1. Slice the wild turkey and cut the strips into 1/4 inch thick pieces.
  2. Add the above spices or your favorite spice blend.
  3. Mix in 1/4 cup of water to mix the seasonings with the pokrojona Turkey breast.
  4. Cover or vacuum seal and let the meat rest for 4 hours before smoking.
  5. This will quickly absorb the smoke, so let the surface of the meat dry in the smoker for an hour and a half at 150 degrees.
  6. Turn on the smoke generator for 40 minutes to apply a light smoke aroma, using your favorite aroma. this author recommends Maple or Alder bisquettes.
  7. Increase the smokehouse temperature to 170 degrees per hour.
  8. A dry product to feel. Squeeze the meat and if you feel that it’s still wet in the middle, smoke it longer. The meat should not be overly dry, it should still bend and fold.

Avere un buon coglione è un must per i cacciatori e le persone all’aperto, And quello?dried wild turkeys recipeit’s good.
Find out more Bradley Smoker recipes with your book.

Check out the latest wildlife recipes on MorningMoss.

Jerky is a convenient, high-protein snack, And if you’re avoiding red meat, turkey jerky is a great alternative. this only way to really know what’s in your jerky though is to make your very own batch in a dehydrator. Anche se this può sembrare un po’ scoraggiante, è davvero molto più facile di quanto pensi.

Making the dried turkey

Remove the skin, bones, and all visible turkey fat.

Slice the turkey into approximately 1/8 inch slices with the meat kernels.

Combine the Worcestershire sauce, soy sauce, and your favorite spices and herbs in a large bowl or zip-lock bag.

Add the meat and mix well.

Leave to marinate for four to six hours or overnight in the refrigerator. Stir in the meat and marinate occasionally to keep the meat well marinated.

Drain the meat well and dry it. You want it to be as dry as possible as it enters the dehydrator.

Arrange the meat on the dryer racks in a single layer according to the manufacturer’s instructions.

Dehydrate for the time recommended in the manufacturer’s instructions. this jerky is done when it’s firm and dry. It shouldn’t be spongy. If it is brittle and breaks easily, it is overdone.

this meat will be easier to slice if it’s slightly frozen. You can also experiment with different combinations of spices or seasonings. For example, replace the marinade with teriyaki sauce for dried teriyaki meat. For a sweeter taste, add honey, brown sugar, or pineapple juice to the marinade. For dry, spicy meat, add a little ground red pepper or Tabasco sauce to the marinade. For a smoked apple pie, add liquid smoke. Dried meat can be stored in the refrigerator for up to three weeks. You can substitute turkey with sliced ​​beef or salmon.

Easy to do. Rich in protein. Bacon makes it better.

How to make turkey jerky

This post was originally published in2015and has become one of our most popular. It’s been updated here with new info and even more recipe-testing to make certain you get awesome results.

I’ve made Homemade Jerky lots of times; but as the saying goes, ‘Everything’s better with bacon.’ Jerky turkey is no exception.

this texture is great: chewy but not too tough to bite.Plus, small pieces of bacon mixed with ground turkey make it delicious.

E thiscontains a huge amount of protein – around 21 grams of protein per serving –compared to 13 grams per serving of the popular brand version.

thisn there’s the cost comparison:

  • My homemade turkey bacon jerky– $ 3.75 for 4-5 servings – about 20
  • Branded Jerky Turkey – $ 8.25 for just 3 servings!

How to make turkey jerky

This recipe started with a text from Deanna: “Just tried TJ’s Bacon Jerky. Incredibly good. I’ll bet you can make it.” So the challenge was to be done copy of the Bacon Jerky version of Trader Joe. #TrueConfession – I didn’t get a chance to taste TJ’s version before it was unavailable – but this recipe won’t disappoint. Easy to do. Rich in protein. Bacon makes it better: Bacon Turkey Jerky via @tspcurry Click to tweet

And it’s really fun to make! Ecco alcuni suggerimenti per preparare this snack ricco di proteine ​​- nel modo più semplice:

  • Use ground turkey – You may already have it on-hand and it’s not difficult to work with. Other recipes use whole pieces of lightly frozen meat and cut them very thin. It can be boring.
  • A zippered plastic bag works instead of a jerk gun / press– Mentre la pistola a strappo spreme facilmente le strisce strappate larghe 1 pollice e spesse ¼ di pollice, Andro molto entusiasta di ottenere gli stessi risultati usando un sacchetto di plastica – con un angolo tagliato – e un mattarello.

How to make turkey jerky

  • A dehydrator is not needed – When preparing the shots in the oven, normally they should be cooked for 8 hours to keep food safety. So it can be crunchy and tough. The dehydrator generally gives a better texture. But not everyone has a steam trap. So my method of cooking at a higher temperature for less time and then drying the extra moisture gives a safe and pleasantly flexible piece – without nitrates and preservatives.
  • Hi bacon!I wanted a smoky, almost sweet flavor – and a great fat that made it crunchy, not crunchy when plucked.But I didn’t want a lot of extra fat – Also, I knew that too much grease would prevent drying from drying properly. So I used a combination finely chopped bacon and liquid smoke. (BTW, liquid smoke is not a weird combo of chemicals that produce a smoky flavor. It’s basically just water that’s collected after condensing over a smoking fire. Interestingly, it’s usually vegan.)

How to make turkey jerky

Now please tell me if you agree with my husband and children: isn’t everything better – even dried – with bacon?