- Joined
- May 10, 2007
- Messages
- 1,726
ok i've made over 15lbs of this stuff now and it's great. The only changes I make are that I add some chili powder and cayenne pepper to the mix. Just a dash of it if i'm only making 1lb but when I am making 3+lbs atleast 1/4teaspoon of each.
Another tip is that I use big shish kabob sticks to hang the meat from. I put the rack on the top of the oven string the meat on the sticks then hang it down from the rack. You can dry out a lot more meat this way. Another thing is it says 3-5hrs but everytime I have made it, it has take 5hrs.
2more tips: first freeze the meat atleast 1hr before trying to cut it. This makes it a lot easier to deal with and lastly make sure to line the bottom of your oven with aluminum foil so you don't make a mess
Compared to jerky made with beef flank steak (when both meats are trimmed of all fat), turkey-breast jerky has only about a sixth as much fat by weight and is about a third lower in calories (1 oz. of turkey jerky has 8 8 calories). Its flavor is also milder, though not necessarily more delicate.
Start with a piece of boned, skinned turkey breast, or purchase the slender turkey fillets, called tenderloins, that lie parallel to the breastbone.
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Cut turkey with the grain for a chewytextured jerky, across the grain for a more brittle snack.
In addition to basic jerky seasonings, we include a teriyaki variation. For the liveliest flavor, let strips marinate the maximum time. Dry onion and garlic powders are options that give slightly more intense taste. If you want less saltiness, rinse the strips and pat them dry before drying. It's the drying step-in a dehydrator or oven-that removes moisture, inhibits bacterial development, and preserves the turkey.
Depending on how you store turkey jerky, it keeps well for quite a while.
Turkey Jerky
1 pound boned and skinned turkey
breast or tenderloins
1 tablespoon salt
1/2 cup water
2 tablespoons firmly packed brown
sugar
2 cloves garlic, minced or pressed, or
1/4 teaspoon garlic powder
1/2 small onion, minced, or 1/2
teaspoon onion powder
1 teaspoon pepper
1/2 teaspoon liquid smoke
Nonstick cooking spray
Rinse meat and pat dry. Pull off and discard any fat and connective tissue. For easier slicing, freeze meat until it's firm but not hard. Cut into 1/2- to 1/2-inch-thick slices: cut breast piece with or across the grain, and tenderloins lengthwise.
In a bowl, stir together salt, water, brown sugar, garlic, onion, pepper, and liquid smoke. Add turkey and mix well. Cover and chill at least 1 hour or up to 24 hours; meat will absorb most of the liquid.
Depending upon drying method, evenly coat dehydrator racks (you need 3, each about 10 by 13 in.) or metal racks (to cover a 10- by 1 5-inch baking pan) with nonstick cooking spray.
Lift turkey strips from liquid, shaking off excess, and lay strips close together, but not overlapping, on racks.
In a dehydrator, arrange trays as manufacturer directs and dry at 140 degrees until a cool piece of jerky (remove from the dehydrator and let stand about 5 minutes) cracks and breaks when bent; this should take 4 1/2 to 5 hours.
In an oven set at 150 degrees to 200 degrees, place pan on center rack; prop door open 2+ inches. Dry until a cool piece of jerky (see above) cracks and breaks when bent, 3 to 5 hours.
Let jerky cool on racks, then remove. Serve, or store in airtight containers in a cool, dry place up to 3 weeks, in the refrigerator up to 4 months, or longer in the freezer. Makes about 7 ounces.
Per ounce : 88 cal. ; 15 g protein; 3 g carbo. ; 1g fat,- 40 mg chol.; 751 mg sodium.
Another tip is that I use big shish kabob sticks to hang the meat from. I put the rack on the top of the oven string the meat on the sticks then hang it down from the rack. You can dry out a lot more meat this way. Another thing is it says 3-5hrs but everytime I have made it, it has take 5hrs.
2more tips: first freeze the meat atleast 1hr before trying to cut it. This makes it a lot easier to deal with and lastly make sure to line the bottom of your oven with aluminum foil so you don't make a mess
Compared to jerky made with beef flank steak (when both meats are trimmed of all fat), turkey-breast jerky has only about a sixth as much fat by weight and is about a third lower in calories (1 oz. of turkey jerky has 8 8 calories). Its flavor is also milder, though not necessarily more delicate.
Start with a piece of boned, skinned turkey breast, or purchase the slender turkey fillets, called tenderloins, that lie parallel to the breastbone.
Advertisement
Cut turkey with the grain for a chewytextured jerky, across the grain for a more brittle snack.
In addition to basic jerky seasonings, we include a teriyaki variation. For the liveliest flavor, let strips marinate the maximum time. Dry onion and garlic powders are options that give slightly more intense taste. If you want less saltiness, rinse the strips and pat them dry before drying. It's the drying step-in a dehydrator or oven-that removes moisture, inhibits bacterial development, and preserves the turkey.
Depending on how you store turkey jerky, it keeps well for quite a while.
Turkey Jerky
1 pound boned and skinned turkey
breast or tenderloins
1 tablespoon salt
1/2 cup water
2 tablespoons firmly packed brown
sugar
2 cloves garlic, minced or pressed, or
1/4 teaspoon garlic powder
1/2 small onion, minced, or 1/2
teaspoon onion powder
1 teaspoon pepper
1/2 teaspoon liquid smoke
Nonstick cooking spray
Rinse meat and pat dry. Pull off and discard any fat and connective tissue. For easier slicing, freeze meat until it's firm but not hard. Cut into 1/2- to 1/2-inch-thick slices: cut breast piece with or across the grain, and tenderloins lengthwise.
In a bowl, stir together salt, water, brown sugar, garlic, onion, pepper, and liquid smoke. Add turkey and mix well. Cover and chill at least 1 hour or up to 24 hours; meat will absorb most of the liquid.
Depending upon drying method, evenly coat dehydrator racks (you need 3, each about 10 by 13 in.) or metal racks (to cover a 10- by 1 5-inch baking pan) with nonstick cooking spray.
Lift turkey strips from liquid, shaking off excess, and lay strips close together, but not overlapping, on racks.
In a dehydrator, arrange trays as manufacturer directs and dry at 140 degrees until a cool piece of jerky (remove from the dehydrator and let stand about 5 minutes) cracks and breaks when bent; this should take 4 1/2 to 5 hours.
In an oven set at 150 degrees to 200 degrees, place pan on center rack; prop door open 2+ inches. Dry until a cool piece of jerky (see above) cracks and breaks when bent, 3 to 5 hours.
Let jerky cool on racks, then remove. Serve, or store in airtight containers in a cool, dry place up to 3 weeks, in the refrigerator up to 4 months, or longer in the freezer. Makes about 7 ounces.
Per ounce : 88 cal. ; 15 g protein; 3 g carbo. ; 1g fat,- 40 mg chol.; 751 mg sodium.
