turkey jerky & olives

Legume

A friend shot a turkey on his property recently, wanted to jerky it.

He got it all sliced up - breast, legs/thighs, etc., then marinated overnight in store bought mojo. Seasoned in a variety of ways with the plan to keep them separate but then as they cook and you move them around, we know how that goes, so it's mostly Russian roulette to see if you get the all cayenne one or not.  The lemon pepper was easy to identify, so that became the safe harbor.

Put it on the egg - filled all three racks and let it rip with some cherry pellets in a smoking tube on the fire grate.  We let that run for several hours, maybe four, before we pulled all of the grates and moved it all around and I added some sugar maple lump and made a small fire and added a deflector.  We kept the temp 150-180, pulling off pieces that were done every couple of hours.

Added some garlic and jalapeño stuffed olives to the mix the last few hours to try since I've seen a few posts on that.  Good off the grill, but after pulling them off I put them back in a container with a 50/50 mix of the original olive brine and a really herby gin.  Much better.

We also made pizza oven nachos - always good.

Fun day, mostly day drinking, listening to music and laughing in the backyard with friends.

lkapigian

Loving the olives 

johnmitchell

Really does sound like a fun day. Also love the olives!!

caliking

Sounds like a case of the whole being much more than the sum of  its parts. 

Good cooks. Good company. Good times!

dbCooper

What a great way to spend the day.  Thanks for posting about trying the olive idea, I saw those previous mentions and need to give them a try.  With your modified brine.

Legume

@dbCooper maybe 1/3 gin to 2/3 brine.  I just had a couple of mine at 50/50 after a day and it was like eating a dirty martini.

YukonRon

I am down for the repeat. I would love to watch and learn. The all day drinking seems like the right move for such an endeavor.