Jerky From Ground Turkey Recipe

Cooking Direction

• In a large bowl, mix together lemon juice and zest, onion, soy sauce, Worcestershire sauce, sugar, olive oil, paprika, garlic, salt, pepper and optional liquid smoke and cayenne pepper. Let the ingredients sit for 15 minutes for the flavours to marry.
• Add the ground turkey and combine well. Clean hands are the best kitchen tool for this job. Put the mixture into the refrigerator for 1 hour. Lay out a sheet of waxed or parchment paper on a work surface.
• Scoop about 1/4 of the jerky mixture onto it. Either pat it down by hand or put a second sheet of waxed or parchment paper on top and roll it out to a thickness of 1/4 inch. Remove the top sheet of wax or parchment paper, if you used one. Put one of the dehydrator trays on top of the jerky and flip the whole thing over, thus transferring the jerky to the dehydrator tray.
• Remove the remaining sheet of wax or parchment paper. Patch any holes by patting in more raw jerky mixture. Dehydrate for 4 to 6 hours at 155 F. Check after four hours. You want your jerky fully dried but chewy, not crunchy.

Cooking Tips

• Your turkey jerky must be completely dried and cooled before you package it. While it is cooling, it will give off some moisture, and you don't want that condensing in the packaging.

Serving and Storage

• Your jerky should be kept in a cool, dark place. For longer storage, keep it in the refrigerator or freezer.