GROUND JERKY RECIPE RECIPES

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TURKEY JERKY RECIPE - FOOD.COM



Turkey Jerky Recipe - Food.com image

This recipe comes from Carol Costenbader's cookbook, "Preserving The Harvest".The turkey is pre-cooked before going through the jerky-drying process, to eliminate the bacterial worries that are associated with raw poultry. This recipe involves a two day process, one day of marination time, and one day of drying time.* As per the reviewer, the fabulous mama's kitchen, the drying time on this recipe has been reduced from what it was as originally posted.

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours

Yield 12-16 serving(s)

Number Of Ingredients 8

1 boneless turkey breast (skinned and trimmed of fat)
1/2 cup water
1/4 cup soy sauce
2 tablespoons brown sugar (firmly packed)
2 teaspoons Worcestershire sauce
1 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

  • After removing the skin and fat from the turkey breast, place it in the freezer long enough to partially freeze.(about 30 minutes).
  • When the turkey is partially frozen, slice it thinly against the grain.(an electric knife works best).
  • Combine the rest of the ingredients in a bowl,stirring well.
  • Add the turkey slices,and stir to cover all the turkey slices in marinade.
  • Cover tightly and refrigerate overnight.
  • 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.
  • Preheat the oven to 150 degrees.
  • Drain the turkey slices from the marinade.
  • Pat the turkey slices dry with paper towels.
  • Lay the slices of turkey directly across your oven racks.
  • Prop the oven door open with a wooden spoon to allow moisture to escape.
  • Continue to cook the turkey this way for 3-6 hours.
  • After 3 hours, test a piece by allowing it to cool,and then bending it.If there is any moisture present, continue to dry longer, checking ever so often.
  • Store in an airtight container for up to 2 months in the refrigerator, or up to 6 months in the freezer.

Nutrition Facts : Calories 162.2, FatContent 6.6, SaturatedFatContent 1.8, CholesterolContent 61.3, SodiumContent 401.3, CarbohydrateContent 3, FiberContent 0.1, SugarContent 2.5, ProteinContent 21.3

TURKEY JERKY RECIPE - FOOD.COM



Turkey Jerky Recipe - Food.com image

This recipe comes from Carol Costenbader's cookbook, "Preserving The Harvest".The turkey is pre-cooked before going through the jerky-drying process, to eliminate the bacterial worries that are associated with raw poultry. This recipe involves a two day process, one day of marination time, and one day of drying time.* As per the reviewer, the fabulous mama's kitchen, the drying time on this recipe has been reduced from what it was as originally posted.

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours

Yield 12-16 serving(s)

Number Of Ingredients 8

1 boneless turkey breast (skinned and trimmed of fat)
1/2 cup water
1/4 cup soy sauce
2 tablespoons brown sugar (firmly packed)
2 teaspoons Worcestershire sauce
1 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

  • After removing the skin and fat from the turkey breast, place it in the freezer long enough to partially freeze.(about 30 minutes).
  • When the turkey is partially frozen, slice it thinly against the grain.(an electric knife works best).
  • Combine the rest of the ingredients in a bowl,stirring well.
  • Add the turkey slices,and stir to cover all the turkey slices in marinade.
  • Cover tightly and refrigerate overnight.
  • 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.
  • Preheat the oven to 150 degrees.
  • Drain the turkey slices from the marinade.
  • Pat the turkey slices dry with paper towels.
  • Lay the slices of turkey directly across your oven racks.
  • Prop the oven door open with a wooden spoon to allow moisture to escape.
  • Continue to cook the turkey this way for 3-6 hours.
  • After 3 hours, test a piece by allowing it to cool,and then bending it.If there is any moisture present, continue to dry longer, checking ever so often.
  • Store in an airtight container for up to 2 months in the refrigerator, or up to 6 months in the freezer.

Nutrition Facts : Calories 162.2, FatContent 6.6, SaturatedFatContent 1.8, CholesterolContent 61.3, SodiumContent 401.3, CarbohydrateContent 3, FiberContent 0.1, SugarContent 2.5, ProteinContent 21.3

GROUND BEEF JERKY RECIPE | ALLRECIPES
Great Recipe! This was my first time using ground meat and it took me a couple of slices to get used to the texture differences. I used my dehydrator and I let it dry a little longer than stated. I still got this weird droplets on the jerky but I think it is because of the ground meat. I will ABSOLUTELY use this recipe …
From allrecipes.com
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JERKYHOLIC'S ORIGINAL GROUND BEEF JERKY - JERKYHOLIC
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