Jerky, a favorite protein snack. Convenient to take on a hike, a camping trip, or just a grab-and-go bite when you’re in a hurry. Great to have on hand when tired, hungry kids start whining but the next meal is a still a way down the road. But unless you make your own, it’s expensive. […]
The post Recipe: Make Your Own Delicious Turkey Jerky appeared first on Green Prophet.
Jerky, a favorite protein snack. Convenient to take on a hike, a camping trip, or just a grab-and-go bite when you’re in a hurry. Great to have on hand when tired, hungry kids start whining but the next meal is a still a way down the road. But unless you make your own, it’s expensive.
In the spirit of preserving meat and saving money, we offer this recipe for making jerky at home (we discussed freezing meat in this post). You can use a dehydrator, oven-dry the meat. Instructions for both are below.
What meat makes good jerky? A glance at Wikipedia’s article on jerky teaches us that jerky’s made from a surprising variety of meats. People tend to preserve what’s abundant now for eating later, so let’s see what meat you can get in your area….
“Jerky from domesticated animals includes beef, pork, goat and mutton or lamb and game animals such as deer, kudu, springbok, kangaroo, and bison are also used. Recently, other animals such as turkey, ostrich, salmon, chicken, duck, goose, shrimps, oxen, squids, octopuses, alligator, pigeon, crocodile, tuna, emu, horse, camel, lion, bear, snake and earthworm have entered the market.”
While I’m willing to imagine kangaroo, alligator and even octopus jerky – which would involve a lot of processing – I don’t really see snake and earthworm in my pantry, no matter how marinated, dehydrated, and combobulated.
Luckily, standard ground meat makes great jerky, and without great complications. Let’s go with ground turkey, as an inexpensive and healthy alternative to the commercial stuff. Ground beef works here too if you prefer .Just make sure that your hamburger contains no more than 10% fat. More, and the jerky will be greasy, and spoil fast.
Ground meat jerky’s texture is softer, less leathery than the cellophane-wrapped product you buy. And since you’re making it yourself, you control the flavors. I suggest making jerky once by the recipe below, then play around with the seasonings next time.
Make Your Own Ground Turkey Jerky
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