TOBEY'S TOMATO TURKEY JERKY
another favorite of my four legged friend I give directions for people who do not have a dehydrator..they can use their ovens..otherwise..follow directions on your food dehydrator..
Provided by grandma2969
Categories < 4 Hours
Time 2h15m
Yield 25 pieces
Number Of Ingredients 4
Steps:
- Preheat oven to 120*.or lowest setting or use a dehydrater.(which is what I use).
- Combine all ingredients and mix well --
- Line a jelly roll pan with foil and spread the meat mixture on it.
- Using your hands, flatten the mixture to about 1/4" thick.
- Place the meat mixture in the oven and prop the oven door open a crack (use a wooden spoon, so the moisture can escape. (or follow the directions on your food dehydrator).
- Bake for aobut 2 hours or until meat is quite dry --
- Remove the meat from the oven and place another sheet of foil over it.
- Grasping both sheets of foil.flip the meat over and peel off the foil from the now top.
- Place the meat back in the over with the door propped open.and bake for another 1-2 hours.
- The meat will be red and dry, just like jerky -- .
Nutrition Facts : Calories 28.5, Fat 1.5, SaturatedFat 0.4, Cholesterol 14.3, Sodium 27.2, Carbohydrate 0.3, Fiber 0.1, Sugar 0.2, Protein 3.2
JERKY TOMATO SAUCE
Provided by Alton Brown
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Using kitchen shears, cut the jerky into small bite-size pieces. Place in the boiling water and set aside.
- Place the vegetable oil, onion, and bell pepper, along with a pinch of kosher salt, in a large, 12-inch saute pan over medium heat. Sweat for 4 to 5 minutes or until the onions are translucent. Add the garlic and continue to cook for 2 to 3 minutes. Add the jerky and its liquid along with the tomatoes, parsley, and cream, and continue to cook for 8 to 10 minutes or until the sauce thickens slightly. Serve over toast, biscuits, rice, or pasta.
Nutrition Facts : Calories 0 calorie
TURKEY JERKY
This recipe comes from Carol Costenbader's cookbook, "Preserving The Harvest".The turkey is pre-cooked before going through the jerky-drying process, to eliminate the bacterial worries that are associated with raw poultry. This recipe involves a two day process, one day of marination time, and one day of drying time.* As per the reviewer, the fabulous mama's kitchen, the drying time on this recipe has been reduced from what it was as originally posted.
Provided by Berts Kitchen Witch
Categories Lunch/Snacks
Time 3h15m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- After removing the skin and fat from the turkey breast, place it in the freezer long enough to partially freeze.(about 30 minutes).
- When the turkey is partially frozen, slice it thinly against the grain.(an electric knife works best).
- Combine the rest of the ingredients in a bowl,stirring well.
- Add the turkey slices,and stir to cover all the turkey slices in marinade.
- 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.
- Lay the slices of turkey directly across your oven racks.
- Prop the oven door open with a wooden spoon to allow moisture to escape.
- Continue to cook the turkey this way for 3-6 hours.
- After 3 hours, test a piece by allowing it to cool,and then bending it.If there is any moisture present, continue to dry longer, checking ever so often.
- Store in an airtight container for up to 2 months in the refrigerator, or up to 6 months in the freezer.
Nutrition Facts : Calories 162.2, Fat 6.6, SaturatedFat 1.8, Cholesterol 61.3, Sodium 401.3, Carbohydrate 3, Fiber 0.1, Sugar 2.5, Protein 21.3
YAH MON! JERKED TURKEY JERKY
I went on a bit of a tangent when I created this turkey jerky marinade... I used some typical jerk-style seasonings; you can make it as hot as you wish. I use pre-sliced (about 1/8"-1/4" thick) turkey breast meat for this; it doesn't take nearly as long to dehydrate as beef, so keep an eye on it! Prep time includes overnight marinating.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 13h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine marinade ingredients in a plastic zipper bag.
- Add turkey slices and coat thoroughly with marinade; refrigerate overnight.
- If you have a dehydrator, use it.
- I use my oven; it only goes down to 170 degrees F.
- Cover oven rack with aluminum foil then preheat to 170 degrees; place marinated turkey breast strips on baking racks and place racks in the oven.
- Prop open oven door slightly with an oven mitt to allow humidity to escape.
- Check turkey after about 4 hours; mine takes between 4 and 4-1/2 hours in a 170 degree F oven.
AMAZING TURKEY JERKY
I am done buying expensive jerky from the store. This recipe is inexpensive, super easy, and fun for me and my kids to make.
Provided by PJB
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 7h25m
Yield 10
Number Of Ingredients 12
Steps:
- Combine ground turkey, soy sauce, honey, Worcestershire sauce, apple cider vinegar, liquid smoke, garlic powder, pepper, ginger, olive oil, and beef bouillon in a large bowl. Mix well and cover. Marinate in the refrigerator for 2 to 12 hours.
- Tape 2 paint stir sticks 2 inches apart on a flat work surface. Cover with a large piece of plastic wrap. Place a golfball-sized piece of turkey mixture between the sticks. Cover with another piece of plastic wrap. Roll turkey mixture into a thin strip using a rolling pin. Transfer strip to a dehydrator tray. Repeat with remaining turkey mixture.
- Dehydrate at 160 degrees F (70 degrees C) until thoroughly dried, 5 to 8 hours.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 4.3 g, Cholesterol 50.3 mg, Fat 7 g, Fiber 0.4 g, Protein 14.6 g, SaturatedFat 1.6 g, Sodium 820.6 mg, Sugar 2.4 g
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