Turkey Jerky

Turkey Jerky Apr 18, 2015 6:42:49 GMT -6

Quote

Post by huntergks on Apr 18, 2015 6:42:49 GMT -6

STEP 1: I try to use 20% pork when I make jerky or any sausage but this time it’s about 25%. I got 3 pounds of 95% pork & trimmed all the fat & silver skin ending up with just over 2 pounds of pork.

STEP 2: I put all the turkey & pork into the grinder pan & grind it once with a coarse grinding plate.

STEP 3: I put the ground turkey & spices into the mixer & mix it thoroughly. Based on what companies seasoning you use, some additional additives may be needed as well as a certain amount of water. Read the directions on the seasoning package closely.

STEP 4. Place the mixed meat in the fridge for anywhere from 4 to 24 hours before dehydrating. Again, this is dependent on what seasonings you are using. You may be able to skip this step.

STEP 5. Load the jerky cannon. I find that using an ice cream scoop & a tamper makes this step a lot easier. If you don’t have a cannon or other jerky shooter, lay the meat between 2 pieces of waxed paper & roll out to about a ¼” thickness. Cut into 1” or wider strips with a wet kitchen knife & place strips in dehydrator, smoker, oven, whatever.

STEP 6. Shoot the jerky onto the dehydrator racks & process until jerky is done. The seasoning package should provide guidelines. I usually rotate the racks every couple of hours & flip the jerky every 4 hours.

STEP 7. ENJOY!!!!

The ingredients: 3 packages of turkey thighs, legs, & scrape white meat from 2013 birds, 1 package of turkey thighs, legs, & scrape white meat from a 2012 bird (exactly 13 months old to the day & still as good as the day I froze it), (total about 8 lbs.), 2+ lbs. of fresh pork, & a package of Hi Mountain Jerky Cure & Seasoning.

Ready to Grind.

Starting the Grind @ 09:24 A.M.

Finished Grind @ 09:27 A.M. Again, if anyone is in the market for a grinder, I strongly recommend a 1 H.P. It took less than 3 minutes to grind about 10 pounds of meat.