24 hrs 15 mins servings:

Turkey jerky seasoning. Web preheat the oven to 170°f (77°c). Keep the ground turkey meat chilled until you are ready to use it. An oven (no fancy dehydrator necessary) a few kabob skewers (or wooden chop sticks) nothin’ else!

Web oct 24, 2022 4:36 pm edt deer jerky all done and cooling down on paper towels. I find ground meat to be easier to work with. Web we think the best way to season turkey jerky is to use liquid smoke.

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. Web mix the seasoning: What should i know before making beef jerky?

In a small bowl, combine all ingredients. Blend the soy sauce, pecans, thyme, sage, black pepper, and applesauce in a food processor. Web ready to make?

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. Whatever blend you choose, spread it all over the turkey—on top, underneath, between the body and wings and legs, under the skin, and even in the cavity. Step 2 for the marinade, tip the chillies, most of the spring onions, onion and ginger into a food processor.

Each red pepper flakes, black pepper, garlic powder, onion powder, if desired method 1 making classic turkey jerky download article 1 trim and discard the fat. Store it in a jar or sealed container for up to 6 months. You can dab the shinny grease spots off to help it dry and cool.