Smoked Turkey Jerky Recipe Traeger Grills YouTube
Taste and adjust per preference. Once chilled, remove turkey and slice into ⅛″ strips. Add turkey to marinade and toss well. Place in the fridge overnight, or for at least 12 hours, and mix occassionally to ensure an even coating of marinade. Preheat oven to 175 degrees.
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Add the ground turkey mixture to the trays, pressing and packing the meat with your hands to form a thin layer. Dehydrate at 140 F for 10 hours. May take longer or shorter depending on the thickness of your meat mixture. Remove the trays and let cool for a bit before slicing into sticks with a pizza cutter.
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Combine ground turkey, water, liquid smoke, kosher salt, pink salt, pepper, onion powder, paprika, garlic powder, and sage in a large bowl. Mix until evenly combined. Cover and refrigerate, 8 hours to overnight. Form as many sticks as you can fit on the racks of a dehydrator using a jerky gun. Set the dehydrator to 155 degrees F (68 degrees C).
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Turkey Jerky Recipe
Making "Classic" Turkey Jerky. Download Article. 1. Trim and discard the fat from the meat. Fat will go rancid quickly if you are not careful, and it does not dry out well. Use a sharp kitchen knife to clean off the turkey and remove the shiny skin and bright white fat. 2. Freeze the 1-½lbs turkey breasts until firm.
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Great tasting and strong flavors are what make this jerky taste SO good. Step 1 - Combine all of the jerky marinade ingredients in a bowl and mix well. Once the brown sugar has dissolved, pour the marinade into a large ziplock bag and set aside. Step 2 - Combine the previously sliced turkey strips with the marinade and mix the bag well.
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Remove the turkey from the marinade and discard the marinade. 7. Dry the turkey slices between paper towels. 8. Arrange in a single layer directly on the grill grate. Smoke for 2 to 4 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece. 165 ˚F / 74 ˚C. 08:00.
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1 teaspoon of crushed garlic. 1 teaspoon of pepper. 1 teaspoon of salt. 2 teaspoons of paprika. 1 pound of ground turkey (or any meat type) Directions: Cut meat into consistent strips about 1/4" thick (click here to read about the importance of meat thickness consistency ). Mix all of the other ingredients thoroughly and kneed the mixture into.
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In a large bowl, combine the turkey strips with the soy sauce, Worcestershire sauce, garlic powder, onion powder, smoked paprika, cayenne pepper, black pepper, and salt. 3. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight. 4. Preheat the air fryer to 375 degrees Fahrenheit. 5.
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Turkey Jerky Recipe
Place all ingredients, except the turkey, in a large bowl. Stir until ingredients are combined. Let the mixture sit for 15 minutes. Add the turkey and stir until combined. Leave mixture in the refrigerator to marinate for 1 hour. Preheat dehydrator to 155 F (68 C) temperature. Place a quarter of the turkey mixture in a large piece of parchment.
Honey Sriracha Turkey Jerky Recipe Great Days Outdoors
Using a colander, drain the turkey slices allowing excess marinade to drip off. Place the turkey slices on the dehydrator racks in a single layer and dehydrate at 160 degrees F. Dehydrating time varies depending on the thickness of the slices, begin checking after 2 hours. The jerky is done when it is firm, dry and tears easily.
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Make the brine in a large stockpot. Once the brine is done, transfer it to a food-safe container, and add in 2 liters of cool water and allow the brine to cool completely. Add in the whole turkey breast, cover, and place the brine in the refrigerator for 12-24 hours. Slice. Remove the turkey from the brine and pat dry.
Pin on Smoker stuff
Instructions. 1. In a large bowl, combine the turkey breast strips, soy sauce, brown sugar, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, black pepper, and cayenne pepper. 2. Cover the bowl and refrigerate for at least 8 hours, or overnight. 3.
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Add thinly sliced turkey strips to the marinade, seal, and squish to coat all the meat. Reopen the bag, squeeze out all the air, reseal, and refrigerate 12 to 24 hours. The Spruce / Eric Kleinberg. Remove the turkey strips from marinade and gently pat off excess moisture with a paper towel. The Spruce / Eric Kleinberg.
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Cover tightly and refrigerate overnight. When ready to prepare the jerky the next day, pour the turkey slices and the marinade into a pot, and simmer until the liquid reaches 160 degrees on a meat thermometer. Preheat the oven to 150 degrees. Drain the turkey slices from the marinade. Pat the turkey slices dry with paper towels.
How to Make Homemade Beef Jerky
1/4 teaspoon ground black pepper. Cut the turkey breast into 1-inch thick strips. In a large bowl, combine the turkey strips with the marinade ingredients. Cover the bowl and refrigerate for at least 8 hours, or overnight. Preheat your smoker to 225 degrees Fahrenheit. Thread the turkey strips onto skewers.
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Slice the turkey into strips no more than 1/4" thick. Using the ingredients make the marinade. Combine the marinade and turkey and marinade in the refrigerator for anywhere from 8-12 hours. Start smoker and set for a temperature of 175 using cherry wood. Remove from refrigerator and lay out the jerky and pat dry.