Turkey Jerky

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"