Turkey Jerky Recipe With Ground Turkey

2 pounds ground turkey meat. I stuffed the jerky gun with the ground turkey and put it on the drying racks:

Simple Turkey Jerky Turkey jerky, Ground turkey jerky

Using a colander, drain the turkey slices allowing excess marinade to drip off.

Turkey jerky recipe with ground turkey. Place 2 wire racks over baking sheets and lightly oil them with a neutral oil. It releases two slices at a time and the slices kept sticking together. 1 lb ground turkey, mixed dark and white meat 1 tbs coconut aminos 1 tbs maple syrup (you can sub honey, or even leave out the sweetener for a more sassy flavor) juice and zest of one lemon 1 tbs onion powder 1 tsp garlic granules 1 tsp sea salt 1 tsp black pepper (not aip) instructions.

Add the ground turkey and combine well. Dehydrating time varies depending on the thickness of the slices, begin checking after 2 hours. Tape 2 paint stir sticks 2 inches apart on a flat work surface.

Put the turkey slices in a large resealable plastic bag. The guy behind the jerky. Marinate at least one hour.

To make turkey jerky, start by trimming the fat off of some turkey breast and freezing the meat for 2 hours so it's firm. Drain the turkey slices from the marinade. Use a spatula to spread the ground turkey mixture forming one large sheet on the parchment paper aiming for a thickness of 1/4 inch (6 mm).

I feel like any jerky that has these three ingredients is bound for greatness; 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. Pour the marinade mixture over the turkey, and massage the bag so that all the slices get coated with the marinade.

Form into shapes on an excalibur dehydrator tray. 1 tbsp maple syrup or honey. Make sure no slices are overlapping.

A look at the honey peppered wild turkey jerky. In a large bowl, mix together lemon juice and zest, onion, soy sauce, worcestershire sauce, sugar, olive oil, paprika, garlic, salt, pepper and optional liquid smoke and cayenne pepper. We cut the turkey breast into 1″ wide pieces, 1/2″ thick and covered it in a flavored brine for 24 hours in an airtight container in the fridge.

2 pounds ground turkey meat. Plenty of types for everyone in your family to enjoy. A jerky gun could also be used to squeeze out the ground turkey mixture into thin strips.

3 remove from marinade container. Let the ingredients sit for 15 minutes for the flavors to marry. Combine ground turkey, soy sauce, honey, worcestershire sauce, apple cider vinegar, liquid smoke, garlic powder, pepper, ginger, olive oil, and beef bouillon in a large bowl.

I grind the turkey myself, but if you are using store bought ground turkey, add 1 tsp. Marinate in the refrigerator for 2 to 12 hours. If you could only smell it!

Lay the slices of turkey directly across your oven racks. Check for the desired doneness along the way. Spread it out all the way to the edge of the parchment paper as it will shrink dramatically during baking.

At the low temperatures this is dried at you can grow bad things in the meat unless there some cure in the mix. Dehydrate until the turkey jerky is leathery and chewy, but not crisp enough to snap when bent. Carefully place turkey slices on wire racks.

A sweet start with a spicy finish. Of vegetable oil for each 1 1/2 lb. A recipe for how to make ground turkey jerky in a dehydrator.

Turn off dehydrator, open lid, then let jerky cool at room temperature for 15 minutes. 1 tbsp maple syrup or honey; And this turkey jerky is definitely great!

1/2 cup brown sugar 1/8 cup sea salt 1/2 …. 1 mix all ingredients together with the exception of ground meat. The jerky is done when it is firm, dry and tears easily.

Cover and dehydrate for the next 6 hours. Preheat oven to 175° f. Preheat the oven to 150 degrees.

Recipes include flavors such as sweet, savory, spicy, peppery, and salty; Having procured a large turkey, we butchered it and used the breast meat for smoked turkey jerky. Tips and storage suggestions are offered to make this a safe product to eat.

I found the flat attachment was a little difficult to use; Then, slice the turkey into 1/4 inch strips and put them in a sealable plastic bag with some soy sauce, worcestershire sauce, brown sugar, salt, liquid smoke, and other desired seasonings. Pat the turkey slices dry with paper towels.

Of turkey, otherwise it will have a papery texture. 1 arrange turkey breast flat on a plate or baking sheet, cover with plastic wrap, and freeze until firm, about 2 hours. Allow the ingredients at least 15 minutes for flavors.

Bake turkey for 2 hours, then flip pieces and bake for 2 more hours. When ready to prepare the jerky the next day, pour the turkey slices and the marinade into a pot, and simmer until the liquid reaches 160 degrees on a meat thermometer. Dry for 4 to 6 hours.

Lining the dehydrator racks with the turkey jerky strips after 3 days of marinating. Mix all ingredients together with the exception of ground meat. Place the turkey slices on the dehydrator racks in a single layer and dehydrate at 160 degrees f.

Store in a cool, dark, dry spot in your pantry. Seal the bag and refrigerate for several hours, or overnight. I marinated the turkey meat for 45 minutes in my chef's elite vacuum marinator.

2 pounds ground turkey meat; This jerky marinade was started with some great staples of any great cajun flavor; Using a fork, poke holes on the turkey mixture.

Store the jerky in sealed bags in the refrigerator. Allow flavors to blend for at least 15 minutes. Be sure to use curing salt or add a bit of sausage cure to the mix.

1 tbsp maple syrup or honey. A look at the cajun turkey jerky with a coat of freshly ground black pepper. The turkey needs to be completely dry but not crunchy.

The spruce / ulyana verbytska A few turns of fresh ground black pepper; We recommend using a jerky gun.

How to Make Jerky From Ground Turkey Recipe in 2020