Yah Mon Jerked Turkey Jerky Recipes

Steps:

• Combine ground turkey, water, liquid smoke, kosher salt, pink salt, pepper, onion powder, paprika, garlic powder, and sage in a large bowl. Mix until evenly combined. Cover and refrigerate, 8 hours to overnight.
• Form as many sticks as you can fit on the racks of a dehydrator using a jerky gun.
• Set the dehydrator to 155 degrees F (68 degrees C).
• Cook for 2 1/2 hours. Unplug the dehydrator and remove the lid. Let jerky sit for 1 hour for final drying.

Steps:

• Mix all ingredients together in a marinade dish. Mix together and add
• strips of turkey or beef into marinade.
• Marinade for 8 to 24 hours.
• Take strips out of marinade and towel to remove excess liquid.
• Place on dehydrator trays. Set dehydrator to 165* or higher.
• Dehydrate until jerky is tough/crisp. You don't want it crunchy, but you don't want wet spots either.
• Time varies based on make/model of dehydrator and other conditions.

Steps:

• Combine marinade ingredients in a plastic zipper bag.
• Add turkey slices and coat thoroughly with marinade; refrigerate overnight.
• If you have a dehydrator, use it.
• I use my oven; it only goes down to 170 degrees F.
• Cover oven rack with aluminum foil then preheat to 170 degrees; place marinated turkey breast strips on baking racks and place racks in the oven.
• Prop open oven door slightly with an oven mitt to allow humidity to escape.
• Check turkey after about 4 hours; mine takes between 4 and 4-1/2 hours in a 170 degree F oven.

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.

Steps:

• Preheat oven to 120*.or lowest setting or use a dehydrater.(which is what I use).
• Combine all ingredients and mix well --
• Line a jelly roll pan with foil and spread the meat mixture on it.
• Using your hands, flatten the mixture to about 1/4" thick.
• Place the meat mixture in the oven and prop the oven door open a crack (use a wooden spoon, so the moisture can escape. (or follow the directions on your food dehydrator).
• Bake for aobut 2 hours or until meat is quite dry --
• Remove the meat from the oven and place another sheet of foil over it.
• Grasping both sheets of foil.flip the meat over and peel off the foil from the now top.
• Place the meat back in the over with the door propped open.and bake for another 1-2 hours.
• The meat will be red and dry, just like jerky -- .

Steps:

• 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. Mix well and cover. Marinate in the refrigerator for 2 to 12 hours.
• Tape 2 paint stir sticks 2 inches apart on a flat work surface. Cover with a large piece of plastic wrap. Place a golfball-sized piece of turkey mixture between the sticks. Cover with another piece of plastic wrap. Roll turkey mixture into a thin strip using a rolling pin. Transfer strip to a dehydrator tray. Repeat with remaining turkey mixture.
• Dehydrate at 160 degrees F (70 degrees C) until thoroughly dried, 5 to 8 hours.

Steps:

• Sprinkle tenderloins with seasoned salt. Combine the oil, rosemary, jerk seasoning and brown sugar. Rub over tenderloins. Broil 3-4 in. from the heat for 7-9 minutes on each side or until a thermometer reads 170°., Meanwhile, in a large bowl, combine the salsa ingredients. Serve with turkey. Freeze option: Season turkey as directed. Transfer to a resealable plastic freezer bag; freeze. To use, completely thaw in refrigerator. Broil tenderloins and prepare salsa as directed.