Turkey Jerky (Diet)

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Turkey Jerky (Diet) Ingredients

1 pound Ground Turkey --Keep this COLD	1 teaspoon Brown sugar
-- Seasoning mix --	1 teaspoon Splenda sugar Substitute
1 teaspoons Curing salt (Tender Quick)	-- Moist Ingredients--
2 tablespoons Black pepper	1/4 cup Worcestershire sauce
1/2 teaspoon Cayenne pepper to taste	1 tablespoons Vegetable oil
1 teaspoon Garlic powder	1/2 teaspoon Liquid Smoke - Optional
1 teaspoon Onion powder

Instructions for Turkey Jerky (Diet)

*NOTE. This recipe involves handling raw poultry which is a common source of food contamination. Remember the 3-C rule. Keep the meat: CLEAN, COLD, and COVERED

Stir together seasoning mix in a bowl. Set aside.

Transfer turkey from package to a 1 gallon zip-lock freezer bag (or similar). Flatten the meat out in the bag to fill most of the area. Open the bag and spoon in 1/3 of the seasoning mix. Now stand the bag up and let the meat fold over on itself. Close the bag back up and smoosh the meat back out flat again. Repeat this twice more until all the seasoning mix is blended into the meat.

If you hands aren''''t getting chilled the meat isn''''t cold enough. If your hands are greasy you need to be more careful handling meat. Put the meat mixture into the refigerator for at least an hour, overnight is better. Mix the bag and additional time or two during the wait time.

When ready to form the jerky add the moist ingredient to the bag in a similar manner. Mix thoroughly again. If you are working stowly and wish to keep the meal chilled blend in 1/4 to 1/2 cup of finely crushed ice. This will chill the meat and make the mixture a bit more viscous.

Now place about a cup in a pastry bag or "Jerky Shooter" with a wide flat tip. Squeeze out the mixture onto a cookie sheet or the screens of your dehydrator. Uniform thickness is important, uniform length doesn''t matter.

Run this in the dehydrator for about 8 hours until firm and "leathery". If you have access to a smoker you can dry it in smoke for an improved flavor.
Alternatively this can be oven dried at about 200F. for several hours. Leave the oven door slightly open to vent the mousture out.



Makes about 24 (6-8 inch) strips. Serving is one strip.

Main Ingredient: TurkeyCuisine: American

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