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Around Thanksgiving, I buy the biggest turkey I can find and freeze it until I'm ready for jerky. Depending on the size of the turkey, I have enough jerky for almost a year. I grind the turkey myself, but if you are using store bought ground turkey, add 1 tsp. of vegetable oil for each 1 1/2 lb. of turkey, otherwise it will have a papery texture. If you are grinding your own, use the skin on the breast only and do not use any other skin or fat or it will make it way too greasy. Mix all ingredients together well and marinade at least 24 hours, before dehydrating.
One thing I have found, is that instead of making individual logs of turkey to dry, I tape down two 1/4 inch dowels about 5 inches apart and put down a large sheet a saran wrap over them. I put approximately 1 1/2 cups of the mixture in the middle, fold the wrapper over the top, and roll it out with a rolling pin, almost in a football shape. If you want you can sprinkle more pepper, crushed red peppers, minced garlic, or seasoning of your choice, but cover back over with a cellophane and gently rub in.
It is very easy to transfer the thin layer of meat onto the dryer racks. Open up the saran wrap, put your hand underneath with the saran wrap between you and the meat, and gently flip over on to the drying rack that has been sprayed with cooking spray or it will stick.
I set my dehydrator to 160 degrees F and depending on the humidity the turkey jerky will dry in 5 to 8 hours. After it is completely dry, take clean scissors and cut in strips. This saves so much time over trying to roll out separate little strips.
By Babette from Lemon Grove, CA
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How do I make Tigger's tomato turkey jerky in a dehydrator? How long do I dry?
By Alma from Williford, AR
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I need some help right away! My son harvested a tom turkey (spring turkey season) this a.m. and wants me to do turkey breast jerky in the dehydrator for him.
I won't have a problem with the marinade (unless someone would like to recommend a really good marinade for turkey) but I am not knowledgable about cutting or stripping the meat before it goes in the marinade.
Do I cut the breast meat across the grain or with the grain?
Any other tips would also be appreciated.
THANKS SO MUCH!
If you cut the meat with the grain the finished jerky will stay together. Cutting against the grain makes a jerky that will crumble apart...I know. Also cut off all fat before dehydrating. Your house is going to smell wonderful!! We love homemade jerky around here. (04/24/2005)
So, is there decent marinade? Without MSG, I hope? I once met an Arizona Native American, who lived in the mountains, and said that his family hung meats out on a line in the sun to dry for all of their jerky. Does this make sense? Seems like it would catch flies, attract animals, and absorb pollution in general. What do you think? I'd love to make some, but my dehydrator is electric and takes LOTS of electricity to do well. Does anyone know of a Solor Dehydrator for use in the Winter sun? (11/20/2006)
This reminds me of the time we were listing our house and when the realtor brought prospective buyers through, they loved the smell of my jerky drying in the food dehydrator. Didn't buy the house though. Too funny (11/21/2007)
I got sick of the high price of turkey jerky. It is a great low-fat high protein snack so after extensive experimentation here is what I consider to be a really, really good turkey jerky recipe.
#1- buy extra lean turkey breast meat. I buy packaged 99% fat free. Slice into thin strips the size you like to eat.
#2-Buy some good teriyaki sauce..the kind that is thick. Mix teryaki with Thai Chili sauce, soy sauce, Louisiana Hot sauce and a few squirts of liquid smoke. Marinate turkey strips in this sauce for at least two days. I usually do three days.
#3-Lay out on small racks that have plenty of air space. I bought two at a local grocery for $5 each and they are Teflon coated.
#4-Put in oven at no higher than 170 degrees for four to six hours or until they look the way you like jerky. About two
hours in I turn all the strips and coat with a layer of the sauce left over from marinating the turkey.
#5-Store you homemade jerky in the fridge as it doesn't have all the preservatives the store bought has.
By L.B. Lockwood from Rockford, Michigan
With all the recent problems with pet foods, I like to make my cat her own treats. This is tasty and fairly easy to make, but most of all, you know what's in it. She loves this one and the brewer's yeast is good for repelling fleas.
Preheat oven to 120 degrees F or whatever your lowest setting is. Combine all ingredients and mix well.
Line a jelly roll pan (cookie sheet with sides) with foil and spread meat mixture on it. Flatten with hands to about 1/4 inch thick.
Place in oven, propping open the door a crack with a wooden spoon so the moisture escapes.
Bake about 2 hours or until meat is quite dry.
Remove from oven, place another sheet of foil over the top of the first one. Grasping both sheets of foil(with oven mitts please!), flip the meat over and peel the foil off the top.
Place the new foil with meat on it on the pan again and put back in the oven, again propping the door open with spoon.
Bake for another 1-2 hours. Jerky looks red and dry, a lot like jerky made for people when done.
|Time:||10 Minutes Preparation Time|
4 Hours Cooking Time
Source: I have had it so long I forgot where I got it.