*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.
You can adjust the levels of pepper to your own taste. I keep some of this in my desk drawer at the office. It gets me past "snack attacks" without wrecking my diet or driving my sugar level through the roof.
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|Serving Size: 1 Serving (25g)|
|Recipe Makes: 24|
|Calories from Fat: 21 (48%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 12.3mg||4 %|
|Sodium 138.4mg||5 %|
|Potassium 88.3mg||2 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.4g|
|Protein 4.2g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 44
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