How to Make Turkey Jerky

Jerky is simply meat with all the moisture removed. It is one of the oldest forms of preserving food, it has been around so long even a cave man did it .As long as the meat is lean, it will turn into jerky when properly treated. So if you and your family like jerky then lets make some.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Turkey 2 cups salt 1 cup brown sugar 1 cup cider (if you can't get cider, cut back to half cup of sugar and use apple juice) 1 teaspoon cloves 1 teaspoon black pepper ½ teaspoon garlic powd

1. meat is two-thirds moisture. When you remove the moisture, the meat weighs a lot less. If you start with three pounds of meat, the best you can expect is one pound of jerky.
   Cut the meat into strips no more than a quarter inch thick by about a half or three-quarters inch wide and six or eight inches long. Cut the meat across the grain.
2. Bring a large pot of water to a rolling boil. Drop the jerky in for a minute or two until it turns white. Dry it with paper towels, season with dry seasonings and then dry it.
   Next Mix it all in a large pot and bring to rolling boil. Don't overload the pot. Make two or three batches if needed. Leave the meat in until about one minute after the rolling boil returns. Pat dry and take to your oven.
3. You will need a wire rack for the jerky to rest on. You want a cookie sheet in the bottom of your oven to catch the drippings. Set the oven at 140 degrees and leave the door partially open. It will take six to eight hours to cure the jerky. Jerky is "done" when it has turned nearly black and, when you bend it, it will crack but not break

Tips & Warnings

• If you are of pioneer spirit and want to try sun drying the jerky, you will need to find something to hang it on where the pieces of meat do not touch. You put a little cotton string in the top of each piece to hang it by. The meat goes into a location where it will get sun all day. You will need to cover it with cheesecloth to keep the bugs off. It will take several days to dry. You have to bring it in at night to keep the morning dew off.
• Remember as with any recipes, the above is not the final word in how to. I urge you to experiment to find the flavors that are perfect for you. You might want to try a little chili powder for a Southwestern flavor. However, don't leave out the salt, it helps draw the moisture out of the meat