Turkey jerky?

J Appledog

I have a turkey breast & some Hi Mountain jerky cure. I'd appreciate any tips or suggestions as I've never attempted jerky before. [p]Thanks! Julie

MickeyT

<p />J Appledog,[p]I have done jerky a couple of dozen times and it always seems to be a little bit different each time.[p]I start by slicing the meat of choice in 1/8" or wider strips. I then marinade with a combination of all kinds of spices depending on your heat intensity. The base is mostly soy sauce.[p]I like to marinade for 2-3 days if time permits.[p]Come cook day you can do it so many different ways. I hang mine with toothpicks through a raised grid as the picture shows. I normally put my jerky on @ dome 160 and let it go for 4-6 hours depending on quantity of jerky. You can let the temp get up past 160 of course but not too much past 200 if you can help it.[p]Experiment. It's fun.[p]Mick

J Appledog

Thank you, MickeyT.
I am looking forward to experimenting. JCA[p]

Unknown

J Appledog,
A couple of days ago, I posted a jerky-making method that worked great for me last weekend. In fact, I used the bottle of Mrs. Dog's Dangerously Hot habenero sauce that you gave me last summer at the Rockford egg fest. My post was titled something like "perfect jerky -- cured?"[p]It is a beef recipe, and I experimented by curing the beef first as advised by JR up at the Outdoor Cook store in Rockford

J Appledog

Thanks, guys! I've got the turkey curing now.... JCA