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How to make turkey jerky

How to Make Turkey Jerky

  • Total: 4 hrs 15 mins
  • Prep: 15 mins
  • Cook: 4 hrs

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

It is loaded with umami flavors and has just the right amount of chewiness. Follow these instructions exactly and you will have a jerky that can be stored at room temperature, in the refrigerator, or freezer.

Ingredients

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

Steps to Make It

Gather the ingredients. Keep the ground turkey meat chilled until you are ready to use it.

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.

Let the ingredients sit for 15 minutes for the flavors to marry.

Add the ground turkey and combine well. Clean hands are the best kitchen tool for this job. Put the mixture into the refrigerator for 1 hour.

Lay out a sheet of waxed or parchment paper on a work surface. Scoop about 1/4 of the jerky mixture onto it. Either pat it down by hand or put a second sheet of waxed or parchment paper on top and roll it out to a thickness of 1/4 inch.

Remove the top sheet of waxed or parchment paper, if you used one. Put one of the dehydrator trays on top of the jerky and flip the whole thing over, thus transferring the jerky to the dehydrator tray.

Remove the remaining sheet of waxed or parchment paper.

Patch any holes by patting in more raw jerky mixture.

Dehydrate for 4 to 6 hours at 155 F. Check after four hours. You want your jerky fully dried but chewy, not crunchy.

How to Make Turkey Jerky

The Spruce / Ulyana Verbytska

  • Total: 12 hrs 15 mins
  • Prep: 15 mins
  • Cook: 12 hrs
  • Servings: 5 servings

The mild flavor of turkey makes a perfect starting point in this turkey jerky recipe. Turkey is also lower in fat than beef jerky making it a healthier option for some. Feel free to adjust the spices to suit your own tastes. If you do not own a dehydrator, you can use your oven on the lowest setting and leave the oven door slightly ajar for air circulation.

Click Play to See This Turkey Jerky Recipe Come Together

Ingredients

  • 1 tablespoon liquid smoke
  • 2 tablespoons soy sauce
  • 1/4 teaspoon Tabasco sauce, to taste
  • 1/3 cup Worcestershire sauce
  • 1 1/2 teaspoons mesquite flavoring liquid
  • 2 teaspoons light brown sugar, packed
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • 1 pound turkey meat, sliced thin

Steps to Make It

Gather the ingredients.

How to Make Turkey Jerky

Combine liquid smoke, soy sauce, Tabasco, Worcestershire, mesquite, brown sugar, onion powder, garlic powder, and kosher salt in a large zip-top bag.

How to Make Turkey Jerky

Add strips to the marinade, seal, and squish to coat all the meat. Re-open the bag, squeeze out all the air, re-seal, and refrigerate 12 to 24 hours.

How to Make Turkey Jerky

Remove turkey strips from marinade and gently pat off excess moisture with a paper towel. Place strips in a single layer, with space in between, on dehydrator racks. Dehydrate until turkey jerky is leathery and chewy, but not crisp enough to snap when bent.

How to Make Turkey Jerky

Store jerky in sealed bags in the refrigerator.

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It’s fun to say turkey jerky.

Go ahead, say it out loud. I’ll wait.

It’s also the perfect solution to the question you’ve been wondering all along. what can you make with ground turkey meat?

No, not wondering that? Hmm.

I’ll admit it, I love buying ground turkey just to switch things up, but a lot of the recipes I’ve tried in the past have been a bit. well, blah. They just fall flat and the kids and husband just don’t enjoy it. And sometimes, they are just plain revolting, like the unsalvageable turkey lentil tacos of 2017. blech.

That was an unforgettable mistake.

But homemade turkey jerky?

They eat that stuff like it’s fricking candy!

Making turkey jerky in the dehydrator is a breeze too, if you’ve never tried it. And it’s oh so good! I’m drooling just thinking about it.

So I’m going to teach you how to make turkey jerky in a dehydrator so you don’t have to think about it. I want you to actually taste this stuff and enjoy it more than that time I made you say turkey jerky out loud.

How to Make Turkey Jerky

What Can You Make with Ground Turkey? Try Homemade Turkey Jerky!

Seriously, how can you not want to lick the screen right now?

How to Make Turkey Jerky

Like just look at that delicious jerky that’s all up in your eyeballs right now.

How to Make Turkey Jerky

I can’t promise that this turkey jerky will even make it to the stick form because it gets eaten right off the dehydrator trays.

How to Make Turkey Jerky

Even if it looks like cat barf when you first place it into the dehydrator. I’m not joking. Marinated ground turkey looks disgusting and off-putting when you load up those dehydrator trays. And sometimes it looks even worse after its dehydrated, depending on how thin you make your turkey jerky.

But don’t worry, I promise it tastes delicious.

Plus, the kids think it’s hilarious that we point out its likeness to cat barf as we sarcastically say, “Mmmm, I love eating cat barf!”

We’re strange like that though. Don’t judge us.

How to Make Turkey Jerky

How to Make Turkey Jerky

You’ll Love this Ground Turkey Jerky Recipe!

So here’s why you’ll want to hurry up and make turkey jerky sticks in your dehydrator:

  • Perfect snack for hiking, traveling, road trips, and on the go
  • Awesome protein to toss in the kids’ lunches or to have as an after school snack
  • Keto friendly
  • Keeps forever (assuming your kids don’t eat it all as it comes out of the dehydrator)
  • Makes a great sensory snack for those kids who chew on everything and anything (learn more about sensory snacks here)
  • It’s super delicious!

How to Make Turkey Jerky

How to Make Turkey Jerky in a Dehydrator Using Ground Turkey

Ready to give this turkey jerky recipe a try? Good decision. Let’s do this before the kids raid the pantry!

How to Make Turkey Jerky

GROUND TURKEY JERKY RECIPE FOR THE DEHYDRATOR

Author: Dyan Robson – Hurry Up, I’m Hungry!
Preparation Time: 10 minutes (excluding marinating time)
Cooking time: 10 hours

A recipe for how to make ground turkey jerky in a dehydrator.

INGREDIENTS

  • 2 pounds ground turkey meat
  • 2/3 cup soy sauce
  • 2/3 cup worcestershire sauce
  • 2-3 dashes of Frank’s red hot sauce
  • 1 tbsp maple syrup or honey
  • A few turns of fresh ground black pepper
  • 2 tsp onion powder
  • 1-2 tsp red pepper flakes (optional)

Jerky is a convenient, high-protein snack, and if you’re avoiding red meat, turkey jerky is a great alternative. The only way to really know what’s in your jerky though is to make your very own batch in a dehydrator. While that may seem a little daunting, it’s really a whole lot easier than you think.

Making Turkey Jerky

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

Slice the turkey about 1/8-inch thick with the grain of the meat.

Mix Worcestershire sauce, soy sauce and your favorite spices and herbs in a large bowl or zip closure bag.

Add the meat and mix well.

Let it marinate for four to six hours or overnight in the refrigerator. Mix the meat and marinade from time to time to make sure the meat gets well marinated.

Drain the meat well and pat it dry. You want it to be as dry as possible when it goes into the dehydrator.

Lay the meat on the dehydrator racks in a single layer, following the manufacturer’s instructions.

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

The meat will be easier to slice if it’s slightly frozen. You can also experiment with different combinations of spices or seasonings. For instance, replace the marinade with teriyaki sauce for teriyaki jerky. For a sweeter taste, add honey, brown sugar or pineapple juice to the marinade. For a spicy jerky, add some ground red pepper or Tabasco sauce to the marinade. For a smoky-flavored jerky, add liquid smoke. Jerky can be stored in the refrigerator for up to three weeks. You can substitute sliced beef or salmon for the turkey.

How to Make Turkey Jerky

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Ingredients (5)

  • 2 pounds boneless skinless turkey breast
  • 3/4 cup soy sauce
  • 3 tablespoons honey
  • 2 tablespoons chile-garlic paste
  • 2 teaspoons dried red chile flakes
  • Calories 219
  • Fat 8.19g
  • Saturated fat 2.2g
  • Trans fat
  • Carbs 8.64g
  • Fiber 0.37g
  • Sugar 6.63g
  • Protein 26.98g
  • Cholesterol 73.71mg
  • Sodium 1380.89mg
  • Nutritional Analysis per serving (8 servings)Powered by

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How to Make Turkey Jerky

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

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

Game plan: If you have a conventional oven, you can proceed with the recipe as laid out below. If you have a relatively new, digital oven, look to see if you have a “dehydrate” option under the convection setting—it will ensure even air circulation as the turkey dries.

The jerky will last up to 1 month when stored at room temperature in an airtight container.

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

How to Make Turkey Jerky

Lower fat but high in flavor. This homemade jerky fills that, “Need to gnaw” that so many folks have during outdoor activities.

  • Recipe
  • Text
  • Photos
  • Nutr Nutrition
  • Notes

INGREDIENTS

  • 2 tablespoons Lemon juice
  • 2 tablespoons onion ; freshly grated
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon Sugar
  • 1 tablespoon olive oil
  • 1 tablespoon lemon peel ; freshly grated
  • 2 teaspoons Paprika
  • 1 teaspoon Crushed garlic
  • 2 teaspoons Morton’s TenderQuik ; (salt with meat cure)
  • 1 teaspoon Black Pepper ; freshly ground
  • 1/2 teaspoon Liquid smoke
  • 1/4 teaspoon Tabasco
  • 1 pound Ground turkey
  • Salt ; to sprinkle

INSTRUCTIONS

Mix all ingredients together with the exception of ground meat. Be sure to use curing salt or add a bit of sausage cure to the mix. At the low temperatures this is dried at you can grow “bad things” in the meat unless there some cure in the mix. Allow the ingredients at least 15 minutes for flavors to blend. Add ground meat.

Marinate at least one hour (Overnight is better). For longer marinating time, place in the refrigerator in a covered container or in an air-tight plastic bag.

Remove from marinade container. Form into shapes with a pastry bag or “Jerky Shooter” (They look kind of like a caulking gun). Sprinkle a little extra salt (and some red pepper if you like) on top of the jerky while it is still moist.

I run mine in a dehydrator where about 8 hours seems to give a nice leathery consistancy. Then move it to a 200 degree (F) oven for 20-30 minutes to assure it’s done. Alternatively you can put it in a 150 degree oven but keep the door open a bit to let moist air circulate out. Check the product every hour or so. What you’re trying for is a firm leathery consistancy, NOT board hard crispy.

Adapted from recipe by Mary Bell, “Just Jerky”

NOTES

Since I’m dieting and looking for low-cal snacks I made up a huge batch of this. A stick or two with a diet soda takes away the urge to grab high cal snacks.

Easy to make. Packed with protein. Bacon makes it better.

How to Make Turkey Jerky

This post was originally published in 2015 and 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.’ Turkey jerky is no exception.

The texture is great: chewy but not too tough to bite. Plus the little bits of bacon mixed in with the ground turkey make for a yummy-smokiness.

And it packs a powerful amount of protein – about 21 grams of protein per serving – compared to 13 grams/serving of a popular name-brand version.

Then there’s the cost comparison:

  • My Homemade Bacon Turkey Jerky – $3.75 for 4-5 servings – about 20 pieces
  • Name-brand turkey jerky – $8.25 for only 3 servings!

How to Make Turkey Jerky

This recipe started with a text from Deanna: “Just tried TJ’s Bacon Jerky. Unbelievably good. I’ll bet you can make it.” And so the challenge was on to make a copycat version of Trader Joe’s Bacon Jerky. #TrueConfession – I didn’t get a chance to taste TJ’s version before it was unavailable – but this recipe won’t disappoint. Easy to make. Packed with protein. Bacon makes it better: Bacon Turkey Jerky via @tspcurry Click To Tweet

And it’s really fun to make! Here are some tips to making this protein-rich snack – the easy way:

  • Use ground turkey – You may already have it on-hand and it’s not difficult to work with. Other recipes use whole cuts of slightly frozen meat and slice it super-thinly. This can get tedious.
  • A zip-top plastic bag works instead of a jerky gun/press – While a jerky gun handily squeezes out jerky strips that are 1-inch wide and ¼-inch thick, I was pretty excited I got the same results using a plastic bag – with the corner snipped – and a rolling pin.

How to Make Turkey Jerky

  • No dehydrator needed – When making jerky in the oven, it must usually be cooked 8 hours in order to maintain food safety. So it can turn out crispy and tough. A dehydrator generally yields a better texture. But not everyone has a dehydrator. So my method of cooking at a higher temp, for a shorter time and then drying out additional moisture yields a safe and pleasantly pliable piece – without nitrates or preservatives.
  • Hello bacon! I wanted the smoky, almost sweet flavor – and the wonderful fat that yields chewy not crispy jerky. But I didn’t want lots of extra fat – plus I knew too much fat would keep jerky from drying out properly. So I used a combo of finely chopped center-cut 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 kids: Isn’t everything – even jerky – better with bacon?

How To Make Bacon Turkey Jerky in the Oven

How to Make Turkey Jerky

Easy to make. Packed with protein. Bacon makes it better. You may even have ground turkey on-hand.

How to Make Wild Turkey Jerky

How to Make Turkey Jerky

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

Turkey season is here and many of us have probably already managed to bag a few birds. Now, you get to decide what you want to do with that meat that only comes around a couple of times a year. While grilling and smoking whole birds are some of my favorite recipes, trying something new like this wild turkey jerky recipe is a great idea as well. Learn how to make your own whole muscle wild turkey jerky with this recipe from the Bradley Smoker Cookbook by Brad Lockwood.

Whole Muscle Turkey Jerky Recipe

Cooking wild turkey is an easy snack and tastes great.

Makes 8-10 Servings

Ingredients

  • 5 lbs. sliced turkey breast
  • 3 tsp seasoned salt
  • 2 tsp fine black pepper
  • 1 tsp onion salt
  • 1 tsp garlic salt
  • 2 tsp white salt
  • 1/2 tsp cure salt preservative
  • 1/4 cup water

Directions

  1. Debone the wild turkey and slice the strips into 1/4 inch thick pieces.
  2. Add the above seasonings or your favorite seasoning blend.
  3. Mix in 1/4 cup of water to mix the seasonings with the sliced turkey breast.
  4. Cover or vacuum seal and allow meat to rest for 4 hours before smoking.
  5. This will absorb smoke quickly, so allow the surface of the meat to dry in your smoker for an hour and a half at 150 degrees.
  6. Turn the smoke generator on for 40 minutes to apply a light smoke flavor using your favorite flavor. The author recommends Maple or Alder bisquettes.
  7. Increase smokehouse temperature to 170 degrees for one hour.
  8. Dry product to feel. Squeeze the meat and if you feel that it’s still wet in the middle, smoke it longer. Do not over dry the meat, they should still bend and flex.

Having good jerky around is a must for hunters and outdoorsman and this wild turkey jerky recipe is a good one.
Check out more of the Bradley Smoker cookbook recipes with your own book.

See the latest wild game recipes on MorningMoss.

As a member of the Etsy affiliate program and an Amazon Associate, I earn from qualifying purchases.

At Casa de Kolchak, we believe in real food.

My dogs are used to getting fresh, wholesome foods like lean meats, unseasoned vegetables and seasonal fruits. These real food additions are a part of their everyday diet, so when the holiday roll around. I don’t hesitate to share a bit of Thanksgiving leftovers in a dog-friendly way by turning them into healthy dog treats.

Not all dogs are ready for a Thanksgiving feast. If your dog eats kibble or dog food most or all of the time, the holiday indulgence can cause stomach upset or worse, trigger a bout with pancreatitis.

These turkey jerky dog treats made from left over turkey are the perfect, safe holiday treat.

How to Make Turkey Jerky

  • Leftover Turkey – White meat is great, but dogs love dark meat too
  • optional:
  • – 1/4 c. olive oil
  • – 2 tablespoons finely chopped fresh parsley or other fresh, dog friendly herb

Thinly slice turkey, carving with the grain of the meat.

If desired, mix together oil and parsley in a Ziploc bag. Add turkey meat and toss to coat. Squish out air, seal the bag and allow to marinate overnight. (This step isn’t vital, but it can help revive meat that might have been over cooked or left out and got a bit dry.)

Preheat oven to 150F. Lay out turkey on parchment lined baking sheets or on drying racks. Bake with door open for 3 – 6 hours, until jerky is crispy and crunchy.

Lay out turkey on drying racks. Turn on dehydrator. Dry for 3 – 6 hours until crispy and crunchy.

How to Make Turkey Jerky

I’ve been receiving requests for more articles similar to the one I wrote about dehydrating chicken breasts for dog treats. As those are more of a prize treat for just being a good dog, I wanted to come up with a cheaper treat recipe for all the dog trainers out there.

Anybody who does clicker training knows that you need to utilize high value treats and lots of them when trying to form a behavior. This can sometimes be an expensive and costly practice, as high value often means exotic and expensive. Regular dog kibble will rarely suffice without adding in bits of hot dog, cheese, or meat into the mix to keep your dog drooling and motivated.

After all’s said and done, you still have to worry about your little buddy’s nutrition. Loading them up on a belly full of hot dog bits and cheese is cheap and effective, but costly on their body and their bowels (prepare to leave the room after training).

I got this idea from a woman in our Nose Work class who made dog treats in a similar manner. I tweaked it slightly by first baking and dehydrating the treats to change the consistency and make them a bit safer for handling (by us humans). This recipe, with about a pound of ground turkey, will yield at least a week’s worth of treats good for training (cut up to the size of a finger nail). Kept cold and dry, they will stay pretty fresh. Just be careful as they are made of ground meat and not completely dehydrated, they can and will grow bacteria if stored improperly.

How to Make Turkey Jerky

Ingredients

1 Pack of Ground Turkey Meat – the leaner the better, at the very least 93-7.
Aluminum Foil or Wax Paper
Rolling Pin
Baking Sheet
Conventional Oven
Food Dehydrator

Steps

1. Preheat oven to 350F.
2. Line a baking sheet with aluminum foil.
3. Remove turkey meat from packaging and place on center of baking sheet.
4. Using a pair of washed hands, knead turkey meat to combine. Like all ground meat from the store, it probably comes packaged still in those squiggly strands from the grinder. You need to combine all this together into one large ball or the turkey will come out with gross fatty strands between all the gaps of the strands. After, wash hands again.
5. Cut a piece of tin foil or wax paper about the same dimensions of your baking sheet. Place on top of ground turkey. This will keep the ground turkey from sticking to your rolling pin in the next step.Use rolling pin to roll out turkey meat as your baking sheet allows. Roll to a thickness of about 1/4 inch but no greater than 1/2 inch. The goal is to make a giant, uniform burger patty. The shape doesn’t matter, only the thickness. Go wash your hands!!
6. Discard the top foil/wax paper and place in oven on center rack.
7. Cook for roughly 20-30 minutes at 350F or until turkey changes color to a grey-brown, checking every 10 minutes or so and drain off any juices/liquid.. This step will help to kill off any harmful bacteria in the ground meat and lightly cook the meat through.
8. After about 30 minutes the turkey should have changed color to that of a lightly cooked hamburger. The edges of your patty should be starting to curl.
9. Remove from oven, again draining any juices that have collected. Pat dry the patty with a paper towel.
10. Cut the patty roughly to fit on the racks of your food dehydrator. Not necessarily into tiny pieces, just big in that you can fit them, spaced evenly, in the dehydrator (It’s much easier to cut them down to treat size after dehydrating)
11. Dehydrate pieces at at least 165F for about 2-4 hours. The meat should be fully dried, have turned an even darker brown and have curled even more. If you are unsure, remove a piece and cut into it. The inside will look like a super well-done burger. Not completely dried out but still springy. Remember to wash your hands!
12. After dehydrated, cut pieces to size. For training, we like to use pieces about the size a pinky nail. A pound will make a lot of these, so you can gauge how much you’d like to make at a time. You can also cut them into strips to use as reward treats.

You can freeze what you’re not going to be using right away with relative safety, just be careful about repetitively freezing and thawing the entire stock of them. This promotes bacterial growth – as they will become damp due to melting condensation/frost. Also, make sure they have cooled to at least room temperature before placing in a freezer bag, any remaining heat or moisture will form condensation (sticking warm food into a fridge or freezer is a big NO-NO in food safety)

1 package of turkey meat generally makes enough for 2 weeks worth of training sessions ever couple days or so. The advantage of these treats is that they are so versatile and simple. Cut them small for clicker training work when you’re just dealing them out like crazy. Or cut them into strips and keep them on the counter as rewards for good behavior.

If we keep them on the counter for rewards, we use a sealing food jar like this one by Bormioli (we also keep chicken jerky treats in another one). They also hold up well in a treat bag during training and don’t get mushy, sticky, or fall apart.

Hope this recipe helps you out, please feel free to share your thoughts, comments, and training tips!

Turkey Jerky Recipe
Difficulty Average
Recipe Type Non Veg.
  • 1 Pound boneless turkey breast cut into long, thin strips about 1/4 inch wide
  • 1 tbsp Brown sugar
  • 2 tbsp Light soy sauce
  • 1-1/2 Cups pineapple juice
  • 1 tsp Peeled and chopped fresh ginger
  • 1/2 tsp Freshly ground black pepper
  • 2 Cloves garlic, crushed
  • 2 tbsp Kosher salt
  • Preheat the oven to 250 degrees F.
  • Take a bowl and combine all the ingredients except the turkey, mix well.
  • Add the turkey strips and turn them to coat uniformly.
  • Place the turkey strips and marinade in a big, zippered plastic bag.
  • Now press out air from the bag and seal closed.
  • Keep it into the Refrigerator for about 24 hours, picking up the bag once or twice during that time to redistribute the marinade.
  • Take out the turkey strips from the marinade and drain well.
  • Set them on a wire rack placed on the top of a baking sheet lined with aluminum foil. Bake the strips, turning once, till brown and leathery for about 3-1/2 to 4 hours.
  • Place it in a zippered plastic bag or tightly capped jar, when cool.

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This Cranberry Turkey Jerky will have you craving your Mom’s homemade Thanksgiving Dinner!

How to Make Turkey Jerky

The reason this recipe came about was due to the simple reason that you can’t have turkey without the cranberry…

How to Make Turkey Jerky

I used a 3lb turkey breast from my local Walmart. I actually had trouble finding turkey breast in the dead of summer, Walmart was my saving grace after visiting about 4 different grocery stores. This 3lb Butterball was great, I ended up making 3 different turkey jerky recipes with this one turkey breast.

It was pre-seasoned, so I washed off the turkey under cold running water as much as I could before trimming off the fat and slicing into jerky strips. Make sure to thaw any frozen turkey breast in the refrigerator, not at room temperature.

How to Make Turkey Jerky

A group of simple ingredients makes this jerky very tasty. I used some local honey and brown sugar to sweeten it up a bit, giving it a great sweet honey flavor with a hint of cranberries.

When making turkey jerky I take the extra precaution of pre-heating the jerky strips to 165°F in the oven. I placed my jerky strips after they finished marinating on a baking rack on top of a foil lined pan for easy cleanup. It took 20 minutes at 300°F to reach an internal temperature of 165°F. If you have the turkey directly on the pan, the cooking time will be closer to 10 minutes.

How to Make Turkey Jerky

After pre-heating the strips, I placed them on my Excalibur Dehydrator trays to be dehydrated. I dehydrated these for a total of 4 hours at 145°F. I would recommend taking a piece out and letting it dry to room temperature every so often and checking to see if it is done. Four hours was just about perfect for these pieces of jerky.

How to Make Turkey Jerky

As I mentioned before, this recipe had a great sweet honey flavor with a nice hint of cranberries and allspice. You can dice up or keep the cranberries on the jerky for more flavor if you so desire. This does have a little sticky feel to it from the honey and cranberry sauce. You won’t mind licking your fingers though…

For more in depth directions on how to dry your turkey jerky, visit my page Jerky Making Methods or click on the pictures below.

How to Make Turkey Jerky

Due to the large number of requests we get about making jerky, we are going to skip the usual turkey recipes and talk about this getting-back-to-basics food.

Jerky is simply meat with all the moisture removed. It’s one of the oldest known forms of preserving food. As long as it’s kept dry, jerky has a shelf life longer than a loaf of white bread with preservatives. No self-respecting cowboy or Texas Ranger (not the baseball kind) would be caught hungry as long as he had a few sticks of jerky in his saddlebags.

Prehistoric man made jerky from buffalo, antelope, deer, elk or whatever else he could bring down. As long as the meat is lean, it will turn into jerky when properly treated. Fatty meat won’t make jerky, as the fat will go rancid quickly. Prehistoric jerky was either sun-dried or hung down-wind from the campfire. The smoke kept the flies off it and imparted a good taste.

Today jerky has become very popular. Nearly every convenience store you go in has a box of jerky on the counter near the cash register. Here in Texas when the weather is nice, you can find little tents set up alongside well-traveled roads advertising “Jerky — Free Samples.” It’s some sort of franchise operation. The Wapiti Ranch down the road from me had signs up a year or so ago advertising elk jerky.

Store-bought jerky is expensive, the reason being that meat is two-thirds moisture. When you remove the moisture, the meat weighs a lot less. If you start with three pounds of meat, the best you can expect is one pound of jerky. So, if you and your family like jerky, make it at home and save some bucks.

How To Make Jerky

Making jerky at home is fairly simple. There are a few rules you have to follow. First of all, you need lean meat. As we said earlier, fat goes rancid in a hurry. Meat of choice is beef, round steak or flank steak. You can use venison, buffalo, antelope, elk, and there are a few who believe in turkey jerky.

A food dehydrator makes good jerky. If you don’t have one, you can use your oven or meat smoker. The sun drying process will probably take too long for most folks to want to try it.

The meat is cut into strips no more than a quarter inch thick by about a half or three-quarters inch wide and six or eight inches long. Cut the meat across the grain like you were slicing a brisket. If the meat is frozen to the point where it just has ice crystals in it, it’s a lot easier to slice. You can either freeze it or thaw it to that point. Use a sharp knife. Remove all fat and white tissue.

Jerky Seasoning

Pioneer jerky was seasoned with just salt and black pepper, and then dried. Today there are two methods for seasoning the jerky — the quick-cook method and the marinade method. We prefer the quick-cook method as it gets rid of a lot of little bugs that may be lurking in the meat.

Simple Quick-Cook

Bring a large pot of water to a rolling boil. Drop the jerky in for a minute or two until it turns white. Dry it with paper towels, season with dry seasonings and then dry it.

Quick-Cook Seasoning

Hot Marinade

  • 2 cups salt
  • 1 cup brown sugar
  • 1 cup cider (if you can’t get cider, cut back to half cup of sugar and use apple juice)
  • 1 teaspoon cloves
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 quarts water

Mix it all in a large pot and bring to rolling boil. Don’t overload the pot. Make two or three batches if needed. Leave the meat in until about one minute after the rolling boil returns. Pat dry and take to your dryer.

Cold marinade (for approximately 1 pound of meat)

  • 2 tablespoons soy sauce
  • 2 drops Tabasco
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 clove garlic, minced

Mix all and put in Zip-Lock bag with meat. Massage to get meat well coated. Refrigerate overnight. Pat dry and put in dryer.

As with any of my recipes, the above is not written in stone. I urge my readers to experiment to find the flavors that are perfect for them. I would like a decent amount of cayenne and some onion powder in my seasonings. You might want to try a little chili powder for a Southwestern flavor. However, don’t leave out the salt, it helps draw the moisture out of the meat.

Getting the Moisture Out

If you are of pioneer spirit and want to try sun drying the jerky, you will need to find something to hang it on where the pieces of meat do not touch. You put a little cotton string in the top of each piece to hang it by. The meat goes into a location where it will get sun all day. You will need to cover it with cheesecloth to keep the bugs off. It will take several days to dry. You have to bring it in at night to keep the morning dew off.

Jerky is “done” when it has turned nearly black and, when you bend it, it will crack but not break.

The good food dehydrators will come with instructions for making jerky. Follow those directions, as they will vary from machine to machine.

Easiest way is to dry the jerky in your oven. You will need a wire rack or something like that for the jerky to rest on. You want a cookie sheet in the bottom of your oven to catch the drippings. Set the oven at 140 degrees and leave the door partially open. It will take six to eight hours to cure the jerky.

If you have a smoker, I think that would be the best since it will give you some great smoke flavor. You will need only a small amount of coals for the drying. If you use charcoal, about six or eight bricks should do. If you are using coals, about a handful of them. You are not cooking the jerky, so keep the temperature down to about 140 degrees. This method will take about six or eight hours. You will probably have to add some coals or charcoal as you go.

I can’t find anyone who makes jerky in a microwave. I think the meat would cook rather than dehydrate in the zapper.

Storing Jerky

When your jerky is done, let it cool completely. Then put it in zip-lock bags or air tight jars. It will keep better in the icebox, and it can be frozen. I’ve found that if you zap frozen jerky in the microwave about thirty seconds, it will thaw and get tender.

There you are boys and girls. Whip up a batch of jerky to give your friends and relatives for Christmas. They will think you are so neat.

How to Make Turkey Jerky

Let’s face it—for anyone that’s a carnivore, sometimes a good piece of savory jerky is the perfect way to satisfy a salt craving. But it’s often packed with sodium and unhealthy ingredients. We’ve got the healthy-diet-approved Turkey Jerky version of this salty classic that is sure to kick the craving and leave you just as satisfied.

A few simple steps and a few simple ingredients are all it takes to create this delicious Sweet and Spicy Turkey Jerky. As easy as freezing turkey breast, mixing your ingredients and marinating your turkey breast, this is the perfect alternative to indulging in a greasy snack that will lead you off track from your healthy living. The one key kitchen item you will need to make this mouthwatering snack is a dehydrator. Not familiar with a dehydrator? It’s simple and efficient to whip up unique foods that you wouldn’t typically be familiar with making. By removing moisture from your marinated turkey breast, a dehydrator “dries” out your turkey to its jerky state.

How to Make Turkey Jerky

7 Healthy Hacks for Meat Lovers

This jerky isn’t your average tasting jerky, either. In fact, it uses a delicious combination of Worcestershire sauce and honey to create a sweet sand savory flavor. Don’t let its deliciousness deter you—it still fits perfectly into your Nutrisystem meal plan, counting as one PowerFuel and one Extra. This recipe makes four servings, each clocking in at 78 calories per serving. Be sure to log your Turkey Jerky in your NuMi app to ensure you are staying on track with your weight loss goals. You can easily log your Turkey Jerky right here in the NuMi app >

Looking for another snack to kick the salt craving while staying on track with your healthy eating habits? Try these delicious Air Fryer Vegetable Tots > or these Late Night Chicken Taquitos >

Servings: 4

Calories per Serving: 78

On Nutrisystem, Count As: 1 PowerFuel and 1 Extra

How to Make Turkey Jerky

Jerky is a cut of lean meat that has been dried. It has been popular for thousands of years, especially for people who need to preserve their meat for carrying or traveling, such as hunters and explorers. Jerky is popular today because it is easy to make, high in protein and usually low in saturated fats. While recipes vary according to type of meat, seasoning and drying times, utilizing a propane smoker is a relatively simple way to make jerky.

Cut the beef sirloin (against the grain) into 1/2 to 1 inch strands. The size of the strands is somewhat up to you, depending how thick you want your jerky to be. The thinner the strands, the more easy it is to eat, but you can certainly make the jerky pieces larger if you prefer. You can use a variety of meats for your jerky, but make sure that you use something that has very low fat. Fat will spoil your meat, over time, so try to choose something like beef sirloin or wild game meat.

In a large bowl, combine the beef strands with a marinade of your choice and place the bowl in a refrigerator overnight. Teriyaki sauce is a good marinating option, as it adds flavor and moisture to your jerky and you can find a bottle in the salad dressing aisle of your grocery store. You can use any marinade that you want, just avoid marinades that contain fat. Again, adding fat to the meat will cause it to spoil once it is smoked and dried. If you do not wish to add a marinade to your meat, simply salt and pepper the meat thoroughly and proceed to the smoking process. Do not let the meat rest in the refrigerator overnight.

Light your propane smoker and set the temperature to low heat (175 to 200 degrees Fahrenheit). Lightly grease the grate of the smoker with the grilling spray. Don’t add additional wood chips to your propane smoker. The meat will generate enough smoke on its own and additional wood chips may negatively affect the taste of the meat.

Place the meat onto the smoker grate. Do not overlap the meat. It’s okay if the smoker is crowded, as long as the meat does not overlap. You want the meat to cook evenly.

Cover the smoker and allow the meat to cook for eight hours. The cooking times will vary depending on your smoker and the outdoor climate in your region. The meat should be done when the edges look dried and the centers are still slightly moist.

Remove the meat from the smoker with grill tongs and lay them on a baking sheet or plate. You should allow the meat pieces to fully cool and dry (preferably overnight) before tasting the jerky.

Store your jerky in an airtight container or bag. If you wish to keep your jerky for longer than one week, then you should refrigerate it. If you wish to keep your jerky for longer than one month and up to a year, it is recommended to freeze your jerky for preservation.

Make sure that you have enough propane in the tank to last at least 12 hours. You don’t want your smoker to run out of propane half way through the cooking process.

Warning

Always use your smoker outdoors. Indoor use could cause fire or significant damage to your home.

Do you like to go on traveling or mountaineering very often? Are there any survival foods which you carry along? Well! There are so many different types of foods that can take along with you ate the time of camping or hiking, and dehydrated jerky is also one of them.

A dehydrated jerky, if dried-out perfectly then it can be stored for a couple of years without any problem. In fact, it is a very healthy snack to consume as compared to the other forms of dried food.

But do you have any idea that how long does it take to dehydrate the jerky? Many of us do not know the accurate answer to this above query.

Well! In this below article, we will tell you about the time which is required by the jerky for a complete drying process. We will also provide you some other valuable information regarding the topic.

How Much Time Required for Drying Jerky in the Ancient Periods?

How to Make Turkey Jerky

The dehydrated jerky recipe is not a new dish. It was used to cook from the ancient Egypt era by cutting extra meat from the different categories of animals which cannot be consumed raw.

At that time, drying the jerky was a beneficial way to save the meat from getting wasted. The people of that era thoroughly dry every single strip of the jerky meat after slicing them in the thin form. Then they keep the food under the sunlight with some favoring for few days.

So, this is how the dehydrated jerky cooked at that time. It almost took several days for cooking such type of food. But now, the time has changed, and we have got so many innovative mediums like food dehydrators for cooking dried jerky that take very less period for drying food.

Different Jerky Drying Times for Different Ways

The process of making the dried jerky is quite long. However once it gets ready with all the nutrition-filled essentials, those long hours look like completely worth. As you know that there are two different ways of cooking dried jerky i.e.

  • Jerky from the ground meat
  • Jerky from the sliced meat

Both the above methods take different times for making dried jerky. Let’s have a look!

Jerky from Ground Meat:

The foods like beef, buffalo, venison, as well as turkey are the popular options for the ground meat. It is effortless to make jerky from the ground meat as it dries faster, reasonable to made and stress-free to chew as compare to the jerky slices. Jerky from the ground meat will take around 4 to 15 hours to dehydrate in a food dehydrator.

Jerky Made from Sliced Meats:

The jerky can also prepare from the lean meat. You have to firstly marinade the meat and put in the fridge for freezing for around 8 to 24 hours. Then, you can place the jerky on the trays of the dehydrators for 5 to 10 hours until the process of drying completed.

How to Set the Temperature of the Dehydrators While Drying Jerky?

The following are the few ways of setting the temperature of the dehydrators for drying jerky adequately (with an example):

At the time of carrying out the process of drying jerky in the food dehydrator, you must set the machine at 135 degrees Fahrenheit. Now place the strips of the meat on all the trays, remember that the pieces do not overlap each other as it can affect the even drying of the food.

If you are selecting the temperature at 135 degrees F, then after the period of eight hours you should check the color of the food whether it has turned black or brown. It is not mandatory that you select the temperature of the dryer at 135 degrees; you can also set it to 125 degrees to 155 degrees F.

Remember that you should not dry out the jerky for more than 8 hours if you are choosing temperature at 135 degrees F. After the drying when the jerky cool down just keep it inside the Ziploc bag for storing.

The following table will make you more clearly about the different temperature settings along with their suitable drying time:

Set Drying Temperature Minimum Drying Time
125 degrees F 10 hours
135 degrees F 8 hours
145 degrees F 7 hours
155 degrees F 4 hours

Tips for Saving Time While Drying Jerky

There are few ways through which you can save some time which required for drying the jerky food in a dehydrator, such as:

Always check the accurate temperature of the food dehydrator when you turn it ON without placing the food inside. It is better if you do not entirely rely on the food dehydrator’s settings for temperature control.

You can check the dehydrator temperature with a pocket read meat thermometer by keeping it inside the machine. If the machine has a stable temperature, then your jerky will get dried fast.

It is helpful if you use the food dehydrators which come with the feature of temperature control. Never use the food dryers which come with the factory preset temperature settings which can’t control.

If you follow all the above points carefully, then lots of your precious time can be saved while drying jerky.

Factors Which Affects the Time Taken for Drying Jerky

The following are the few factors which also influence the total time taken for drying jerky:

1) Thickness of Meat

Some of the people prefer to eat thick slices of jerky, and some of them love to consume in the thin form. So, it matters a lot that how much is the thickness of the slices of jerky which you have to place in the dehydrators. The thin slices will need less time as compared to the thick one.

2) Load in the Dryer

It is essential that how much quantity of jerky you want to dry out in the dehydrators. If you filled up the machine with lots of meat, then the dryer will take some more time for drying. On the other hand, if you place fewer strips of meat inside the machine, then your jerky will get ready much earlier.

3) Humidity

The humidity also plays a significant role while drying meat in the dehydrators. If the jerky has already some water content in it, then it will take more time for complete drying.

But if the moisture content in the food is already less, then you can expect some less time for drying. For example, the freeze-jerky meat will have more water content as compared to the fresh jerky slices.

4) Temperature Control

If your dehydrator does not come with the temperature control feature, then it can influence the time taken for drying the jerky. When you have the power to change the temperature of the machine, then you can increase or decrease it as per your requirement. But the dryer that comes with the static temperature option takes more drying time for food like jerky.

Final Words

We hope that you have got an answer to your question now. To conclude, the drying time for dehydrating jerky differs with the temperature settings of the dehydrators machines. Thus, now you have to check that how much temperature range your machine offers so that you can dry out your jerky correctly.

So, what are you waiting for now? Try out some new recipe of jerky in your food dehydrators and serve it your friends and family members!

If you still have any thoughts in your mind then, just only write to us in the below comment box. It will also help us in making our article more informative and useful. We feel pleased to hear from our dear readers.

Slow-cook the ultimate, protein-packed snack right in your kitchen

How to Make Turkey Jerky

How to Make Turkey Jerky

Jerky might be the world’s greatest portable protein. But you don’t have to swerve into a convenience store every time you need a fix.

“If you make your own jerky, you have ultimate control over the flavor,” says Benkei O’Sullivan, executive chef of New York City’s Hunt & Fish Club. “Plus, homemade jerky is about half the price of a bag of the store-bought stuff.”

All you need is an oven, a hunk of fresh animal flesh, and a few secret seasoning blends. From there, it’s easy if you follow O’Sullivan’s 5 steps.

1. Go Shopping
Buy a 2-pound piece of top round steak, and ask the person behind the counter to trim off any visible fat and silver skin. The leaner the beef, the longer your jerky will keep.

This amount of meat will yield about 3/4 pound of jerky. Oh, and if you’re dealing with a friendly butcher, ask to have the beef sliced into 1/4”-thick strips roughly 4” long. If you can make that happen, skip Step 2.

2. Prep the Protein
Seal the steak in plastic wrap and stick it in the freezer until it stiffens slightly, about an hour. This will make the slicing easier. Remove the beef, unwrap it, and use a sharpened chef’s knife to cut it into 1/4”-thick, 4”-long strips.

3. Treat Your Meat
Marinating the meat gives jerky the most flavor; let it sit in the sauce overnight in the fridge. Dry rubs require two hours of refrigeration. For either route, combine the sliced meat with the ingredients (below) in a large zip-top bag.

4. Rig Your Hotbox
Preheat the oven to 200°F. Place metal cooling racks on two baking sheets. Shake off excess marinade or spices and place the strips on the racks with space between each piece. Put it all in the oven. To aid dehydration, use a wooden spoon to prop the oven door open 1/2”.

5. Dehydrate
The jerky is done when you can tear a strip easily and it springs back when folded, 3 to 5 hours. Use a paper towel to blot moisture, and cool completely before storing in an airtight container. It’ll keep in the fridge up to three months.

Then, it’s time to add some kick to your jerky. Spice it up with these seasoning blends:

Cracked Black Pepper Rub
2 tbsp kosher salt
2 tsp freshly ground pepper
2 tbsp brown sugar

Nutrition (per 1 oz serving beef): 63 calories, 9g protein, 1g carbs (0g fiber), 2g fat

Sweet Heat Rub
3 tbsp brown sugar
1 tbsp kosher salt
2 tsp garlic powder
2 tsp dried thyme
1 1/2 tsp ground chipotle chile
1 tsp freshly ground pepper
1/2 tsp ground cumin
Zest of 1 orange

Nutrition (per 1 oz serving beef): 67 calories, 10g protein, 2g carbs (0g fiber), 2g fat

Teriyaki Ginger Marinade
1 cup pineapple juice
2/3 cup soy sauce
1/4 cup rice vinegar
2 minced garlic cloves
2 tbsp brown sugar
1 tbsp chinese five-spice powder
1 tbsp sriracha
1 tbsp minced fresh ginger
Zest of 2 limes

Nutrition (per 1 oz serving beef): 63 calories, 10g protein, 1g carbs (0g fiber), 2g fat

Smoky Espresso Brown Sugar Marinade
1 1/2 cups strongly brewed coffee (cooled)
1/3 cup fresh lemon juice
1/4 cup brown sugar
1/4 cup worcestershire sauce
1 tbsp kosher salt
2 tsp ground allspice
2 tsp red-pepper flakes
2 minced garlic cloves
2 tsp liquid smoke (optional)

Nutrition (per 1 oz serving beef): 62 calories, 9g protein, 1g carbs (0g fiber), 2g fat

How many of you toss the legs, thighs, and wings of the wild turkeys you take? Be honest…Not you, you say? Well, maybe you know a guy. If you aren’t using the dark meat of your hard earned birds, you’re letting a delicious, lean protein source go to the varmints. The following is a delicious turkey jerky recipe that is easy to make and uses the parts of the turkey that most normally toss aside.

How to Make Turkey Jerky

Photo by: Joe Baya

My wife recently killed an eastern wild turkey, and the boneless, skinless yield was as follows:

Live weight – 14.7 lbs

Breast – 3.86 lbs (26%)

Thighs – 1.47 lbs (10%)

Drumsticks – 1.22 lbs (8%)

Wings and trimmings – 0.9 lbs (6%)

If we had only breasted out this turkey, we would have tossed 3.59 pounds (24%) of her prize. Don’t do that! Your depression era elders would not approve! Sure it takes more time, but did you really need to check Facebook for the 37th time today? If you use the turkey jerky recipe below, you will never let those “tough old legs” go to the scavengers again.

Honey Sriracha Turkey Jerky

3# Ground Wild Turkey (Dark meat)

4.5 Tbsp Sriracha Chili Sauce (I used Ninja Squirrel because the name is AWESOME, but I also like Lee Kum Kee)

1.5 Tbsp Kosher Salt

  1. Kill a wild turkey. At times turkeys do not want to cooperate with step 1, so you may substitute store-bought turkey. (I don’t recommend using store bought ground turkey for jerky. If you must buy your turkey, buy whole cuts and grind them yourself)

How to Make Turkey Jerky

The author’s wife, Stephanie, with her first turkey. Taken with a Remington 870 20 gauge, Federal Heavyweight #7’s, and a Truglo SSX Strut Stopper Xtreme.

2. Skin the turkey and debone the drumsticks, thighs, and wings. Pay special attention to the drumsticks as they are full of tendons. A filet knife works best for this job.

3. Run the meat through a meat grinder twice. Coarse grind first, then fine grind. I use the kitchenaid grinder attachment for my wife’s standalone mixer. Notice I said the mixer belongs to my wife, no self-respecting outdoorsman would admit he has a standalone mixer.

How to Make Turkey Jerky

Don’t worry about removing every little piece of silver skin. There isn’t much and you won’t notice the difference in the final product.

4. For the best turkey jerky, mix all of the ingredients together using a potato masher and let it sit in the fridge for an hour (or overnight) to allow the flavors to penetrate the meat.

How to Make Turkey Jerky

For even more flavor, use a honey local to the region where the bird was taken. Since this bird was taken in Northwest Florida, I used orange blossom honey. (I would like to insert a story here about the farmer’s market that I went to where I spoke to my local apiarist but I confess, I bought it at Publix.)

How to Make Turkey Jerky

A delicious cold snack while following this turkey jerky recipe.

6. Stuff into a jerky gun and squeeze into even strips on dehydrator racks. I use “The Judge” Artisan Jerky Gun

How to Make Turkey Jerky

Allow enough space between your strips so that air can circulate.

6. Place in your dehydrator or into your oven until the turkey jerky breaks upon bending, but does not snap. I used my oven, set at 170 degrees Fahrenheit, with a wooden spoon wedged in the door to allow air to circulate. It took about 8 hours with this very scientific method. You could also use your smoker if you wish to impart a smoky flavor to the turkey jerky. Times will vary depending on a multitude of factors, so you’ll want to do this on a day when you can check the jerky periodically for “doneness.”

7. Once the turkey jerky is complete, I store it in plastic bags in individual portions in the freezer. Freezing prevents any worry of bacteria forming. It will thaw very quickly and is great for a quick breakfast or snack.

How to Make Turkey Jerky

Not quite done, but we’re getting closer. I thought turkey was white meat?

Honey Sriracha Turkey Jerky: A mouthful literally and figuratively. If you aren’t using the dark meat of your wild turkeys, or if your buddy isn’t, give this recipe a shot. Let me know how this turns out for you in the comments.

How to Make Turkey Jerky

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The procedure to make jerky is very simple. It takes more time to prepare it. It requires drying meat rapidly but applying low temperature as you are limiting bacteria growth though not conventionally cooking meat.

It is done by a food dehydrator but may be done in the oven. Jerky is made of the thin slice of meat to dry properly and finally in an ideal texture.

Jerky is well seasoned with an array of spicy and sweet seasoning to offer it a good flavor. On the other hand, bacon jerky is rarely seasoned as you like to preserve the classic bacon flavor in the form of a crispy of chewy snack.

While you desire to make own jerky, it is not necessary to cook it in the conventional. As you desire to dry it, you can like it to remove all the moisture.

You do not like to over dry your jerky. It can leave you a dry and brittle snack which can be inedible. The difference between bacon jerky with other jerky is the cut of meat applied, less seasoning. It is a fattier meat preference which can need a slight bit more care during dehydration.

Making Your Bacon Jerky

Now at first start with the smoking system. When you keep the bacon for the fire, you like to smoke it for 2 hours. The main indication is that your meats are turning to bacon jerky from the starting of the color changes.

One thing is vivid that you sure like to make your fire on the further side of the smokebox and put the bacon far away, so that is not very near to the fire. It is good meat. It may rapidly burn up when the condition is not proper.

How to Make Turkey Jerky

Since other meat smoking procedure, the way to prepare a bacon jerky is using consistent temperature.

As the temperature is consistent, you have more problems, and the only thinking is to think about grease. You like to check your bacon jerky after an hour to observe what the status of grease is.

Your cookie sheet can hold any grease dripping, but the bacon has larger fat content than normal. You try to dump the additional grease from into an old coffee can for removal. Confirm to shut off the smoker while doing it to manage the temperature as well as smoke levels.

You can flip some of the bacon jerkies to notice if it is rapidly cooking on the other side. If the temperature is steady, it would be the best.

After using consistent warmth, your bacon jerky is done almost half and is the time for the 2nd part of cooking.

Second Step of Making Bacon Jerky

Lots of bacon is smoked for the curing system. Therefore 1 ½ to 2 hours is the best to affect the bacon jerky. Take it within and place it aside when you preheat the oven to 190 degrees F.

When the oven becomes heated up, remove any grease which has stored as you finally notice. This time you like to blot the bacon jerky for any remaining grease for the meat.

As the oven is complete, slide it to the burnt bacon jerky. Now the cooking time must be three more times in the oven.

It is a good idea to check the bacon jerky after an hour. It is a slim meat; the brand is different. It will not take much time. You need to observe the texture and color change. It must be rather pliable. As this is crunchy, you need to go a long way.

See every hour since you are very close to the desired color as well as the texture you desire to get. You can start examination every thirty minutes to fifteen minutes.

At Biercamp, a small speciality shop in leafy Ann Arbor, the cooks only work with meat raised without antibiotics, nitrates, hormones, and artificial preservatives. Which is why it’s surprising that their best jerky – a pastrami-flavored product – tastes a little like a Jewish deli in the best of ways. “What makes the pastrami jerky so great is the terrific texture and flavor explosion you get from the cracked pepper and coriander seed,” says co-owner Walter Hansen. “It’s a simple recipe, yet really flavorful. It’s one of our favorites to eat directly out of the smoker while it’s still hot. It’s perfect for shredding over a salad, chopped up, or added to chili; and it looks great on a charcuterie tray, especially if you can say you made it yourself.”

Biercamp Pastrami Jerky

  • 3 lbs flank steak, brisket or eye-round
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/2 cup Worcestershire sauce
  • 1/2 tbsp pureed garlic
  • 2 tbsp cracked pepper
  • 2 tbsp coriander seed

Step One
Using a very sharp knife, cut each piece of meat into thin strips 1/4 – 1/2 inch thick.

Step Two
Combine all ingredients (reserve cracked pepper and coriander seed for later) in a large ziplock bag.

Step Three
Add the sliced meat and marinate in the fridge overnight.

Step Four
Remove the meat from the refrigerator and let it come to room temperature.

Step Five
Pre-heat oven to 180°F and place a sheet tray at the bottom of the oven. Spray oven racks with nonstick cooking spray.

Step Six
Remove the strips of meat from the marinade and arrange side-by-side across the racks, leaving room between each strip. Lightly sprinkle the strips of meat with the reserved cracked pepper and coriander until coated. The more you use, the spicier it will be.

Step Seven
Leave the oven open a crack to maintain temperature and cook until completely dry. This will take anywhere from two to four hours, depending on how dry or chewy you like your jerky. The jerky is ready when the color looks right and it gently pulls apart and does not snap.

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The procedure to make jerky is very simple. It takes more time to prepare it. It requires drying meat rapidly but applying low temperature as you are limiting bacteria growth though not conventionally cooking meat.

It is done by a food dehydrator but may be done in the oven. Jerky is made of the thin slice of meat to dry properly and finally in an ideal texture.

Jerky is well seasoned with an array of spicy and sweet seasoning to offer it a good flavor. On the other hand, bacon jerky is rarely seasoned as you like to preserve the classic bacon flavor in the form of a crispy of chewy snack.

While you desire to make own jerky, it is not necessary to cook it in the conventional. As you desire to dry it, you can like it to remove all the moisture.

You do not like to over dry your jerky. It can leave you a dry and brittle snack which can be inedible. The difference between bacon jerky with other jerky is the cut of meat applied, less seasoning. It is a fattier meat preference which can need a slight bit more care during dehydration.

Making Your Bacon Jerky

Now at first start with the smoking system. When you keep the bacon for the fire, you like to smoke it for 2 hours. The main indication is that your meats are turning to bacon jerky from the starting of the color changes.

One thing is vivid that you sure like to make your fire on the further side of the smokebox and put the bacon far away, so that is not very near to the fire. It is good meat. It may rapidly burn up when the condition is not proper.

How to Make Turkey Jerky

Since other meat smoking procedure, the way to prepare a bacon jerky is using consistent temperature.

As the temperature is consistent, you have more problems, and the only thinking is to think about grease. You like to check your bacon jerky after an hour to observe what the status of grease is.

Your cookie sheet can hold any grease dripping, but the bacon has larger fat content than normal. You try to dump the additional grease from into an old coffee can for removal. Confirm to shut off the smoker while doing it to manage the temperature as well as smoke levels.

You can flip some of the bacon jerkies to notice if it is rapidly cooking on the other side. If the temperature is steady, it would be the best.

After using consistent warmth, your bacon jerky is done almost half and is the time for the 2nd part of cooking.

Second Step of Making Bacon Jerky

Lots of bacon is smoked for the curing system. Therefore 1 ½ to 2 hours is the best to affect the bacon jerky. Take it within and place it aside when you preheat the oven to 190 degrees F.

When the oven becomes heated up, remove any grease which has stored as you finally notice. This time you like to blot the bacon jerky for any remaining grease for the meat.

As the oven is complete, slide it to the burnt bacon jerky. Now the cooking time must be three more times in the oven.

It is a good idea to check the bacon jerky after an hour. It is a slim meat; the brand is different. It will not take much time. You need to observe the texture and color change. It must be rather pliable. As this is crunchy, you need to go a long way.

See every hour since you are very close to the desired color as well as the texture you desire to get. You can start examination every thirty minutes to fifteen minutes.

This site is dedicated to teaching you how to make beef jerky at home. A simple four step process combined with my beef jerky recipes will have you making delicious jerky year around!

Homemade Beef Jerky – The 4 Step process

How to Make Turkey JerkyLearning how to make homemade beef jerky begins with the basics of meat selection, meat preparation, marinating, and dehydration which can be done in an oven, dehydrator, or even a smoker. This section will walk you through the whole process step – by – step.

How to Store Your Beef Jerky

How to Make Turkey JerkyThere are many different ways to store your beef jerky for both long term and short term use. You can use bags, mason jars, or even vacuum bags. Read this section to learn how to store beef jerky for maximum freshness.

How to Make Beef Jerky – FAQ’s

How much does it cost to make beef jerky? How long does it take to make a batch? How do I know when my jerky is done? Get answers to these questions and more at the Beef Jerky Faq’s page.

Recipe of The Month

How to Make Turkey Jerky

This Super Hot Beef Jerky Recipe is a real delight! It’s made with habanero, cayenne, smoked paprika, and black pepper which makes it hot but very delicious at the same time. The worcestershire, soy sauce, and hint of brown sugar help keep the hotness steady and even when eating a whole piece. Don’t be confused though, this jerky is a HOT one!

Beef Jerky Recipes

Some of the most flavorful beef jerky recipes have been carefully chosen and put together for your success and enjoyment. Try them all out and don’t forget to check back for more recipes as they are updated from time to time.

How to Make Turkey Jerky

A Simple Beef Jerky Recipe packed full of 13 greek spices, beef broth, and balsamic vinegar! Simple and easy? Yes, but nothing less than delicious! Try it today without disappointment.

How to Make Turkey Jerky

Try my all new Stroganoff Deer Jerky Marinade made with a combination of beef broth, worcestershire, and a nice rich beef stroganoff powder mix. This venison jerky recipe is a real doosy! Definitely not one to pass up. so stop stroganoff and get to it! This one goes out to all my fellow hunters.

How to Make Turkey Jerky

This Sweet Teriyaki Beef Jerky Recipe is a great starting point for those just learning to make beef jerky. It infuses the delicious flavors of teriyaki, brown sugar, liquid smoke, and a mixture of seasonings to make a beef jerky worth the wait.

How to Make Turkey Jerky

Crushed red pepper and smoked paprika gives this spicy beef jerky recipe a nice kick. Mix these two spices with the sauces/seasonings mentioned and you have unbeatable flavor!

How to Make Turkey Jerky

A rich teriyaki beef jerky recipe with flavors of teriyaki, roasted sesame seed, and a mesquite smoke is how I would describe this recipe. It is by far one of my favorite jerkys to make and you’ll feel the same once you’ve tried it!

How to Make Turkey Jerky

A pineapple beef jerky recipe with a sweet and slightly salty flavor that has a nice zesty pineapple taste to it. Sure it’s different but this recipe proves that sometimes different is good!

Deer Jerky Recipes

Good job on getting a deer this year! Now it’s time to learn how to make deer jerky with this list of simple but delicious deer jerky recipes.

How to Make Turkey Jerky

A sweet and spicy deer jerky recipe with great strong flavors of crushed red pepper and soothing honey with brown sugar. This recipe is an absolute fav orite!

How to Make Turkey Jerky

Big game jerky doesn’t get a whole lot better than this teriyaki deer jerky recipe! It has bold and delicious flavors of roasted sesame teriyaki, brown sugar, soy, garlic, and smoke.

How to Make Turkey Jerky

A sweet, tangy, and spicy BBQ deer jerky recipe that offers subtle flavors of brown sugar, ground mustard, black pepper, garlic, lemon juice, and smoked paprika.

How to Make Turkey Jerky

A spicy deer jerky recipe can be damn good from time to time and if that’s what you like then this spicy venison jerky will light you up! Don’t worry, it’s not to hot but it has a kick to it and the crushed red pepper goes great with the sweet flavors of brown sugar and honey.

Turkey Jerky Recipes

If you like turkey more than beef or if you’re just looking to try something new , then you can’t go wrong with a good healthy turkey jerky recipe.

Try a sesame teriyaki or lemon garlic cilantro recipe today! More delicious and interesting recipes will follow shortly.

How to Make Turkey Jerky

A brand new sesame teriyaki turkey jerky recipe that turned out very well! This is a great one to try for those of you who like turkey jerky or are interested making your first batch.

The rich flavors of teriyaki, roasted sesame, and spicy ginger make this unique recipe a a real treat that I suggest you try at least once. Enjoy!

How to Make Turkey Jerky

The combination of these flavors mesh together so well that even the biggest beef enthusiasts like myself can enjoy!

It’s easier than you think, and you can even use your oven.

Learning how to make jerky is much easier than you might think, and you can use almost any protein you like. Plus, you don’t need any special equipment. Here’s what you need to know.

Jerky’s got a bad rap. It’s long been synonymous with truckers, gas stations, a hard, nigh-unchewable texture, and dank, fake flavor more akin to dog treats than human food. But jerky has come a long way from its early iterations, and it’s a pretty perfect road trip snack or hiking fuel, not to mention something to stash in your desk for those mid-afternoon hangry moments between lunch and quitting time. In short, we think it’s high time you give jerky a second look (and chew).

You can find premium versions of jerky made from all sorts of meats (and meat substitutes), with countless flavor variations even in chain grocery stores these days, but it’s really easy—and a lot cheaper—to make your own jerky at home. You don’t even need a dehydrator, although if you have one, it’ll come in handy. If you don’t, just use your oven! (One caveat: Your jerky may tend to be more brittle from the oven, so if you like chewier jerky, it might be time to invest in a dehydrator.)

How to Make Turkey Jerky

Cosori Food Dehydrator, $59.99 from Amazon

Make jerky, veggie chips, and dehydrated fruit at home

There are only a handful of simple tips to keep in mind to maximize your jerky’s flavor, texture, and shelf life. Other than the right meat (or meat substitute), a sharp knife, and an oven, you really only need time to make great jerky.

Test upon test taught us what does and doesn’t work when it comes to jerky. Here are some pointers:

Equipment

  • If not using a dehydrator, use an oven thermometer to confirm that your oven is at the right temperature. (If your recipe only gives instructions for a dehydrator, just set your oven to the same temperature indicated.)

How to Make Turkey Jerky

Rubbermaid Stainless Steel Instant Read Oven Thermometer, $7 from Amazon

If you don’t have a dehydrator, this will ensure your oven is at the right temp.
  • Check your thermometer periodically throughout the drying process to ensure a consistent oven temperature.
  • If you want to take it outside, it’s also possible to make jerky in a smoker or on a grill.
  • If you love jerky sticks, you can make them at home from ground meat, but you’ll need a jerky gun to pipe them.

Ingredients

  • Work with cuts of meat that are lower in fat, since they will have a longer shelf life once dried. For poultry, that means the white or breast meat; for beef, the top loin, sirloin, or tenderloin. Flank steak is another good choice. (This advice doesn’t apply to seafood; fattier salmon, trout, and tuna are all best for fish jerky.)
  • Get the right amount of meat—it will shrink considerably once dried. Three pounds of meat should give you about one pound of jerky, so plan accordingly.
  • When making the rub or marinade, be sure to use salt (or ingredients that include salt), which helps the flavor and extends the jerky’s shelf life.

Preparation

  • Freeze the meat before you slice it (anywhere from 30 minutes to 1 hour ahead) to make slicing easier.
  • Use a very sharp knife to cut the meat to keep the strips as even and thin as possible.

How to Make Turkey Jerky

8-Inch Chef Knife, $89 from Made In

You need a good, sharp knife for thin slices.
  • Be sure to thoroughly dry the meat after you remove it from the jerky marinade; blot it between paper towels until the surface is as free of moisture as possible. You can add more dry spices at this point if you want to.

Storage

  • Pat any excess oil from the dehydrated meat before storing it. In general, fat is the enemy of the jerky’s shelf life and will make it turn rancid a lot quicker.
  • Let the jerky cool completely on the oven racks before storing.
  • Store the jerky in an airtight container. The turkey jerky is fine stored at room temperature, but the salmon and beef jerky should be refrigerated.

Stasher Silicone Storage Bags, $9.99-$19.99 from The Container Store

Use these to store your jerky and take it with you too.

Homemade Jerky Recipes

Here are some of our favorites to get you started on your homemade jerky journey: