Anyone ever see a good recipe for cranapple turkey jerky? I found a place that make it and it is unbelievably good. It has a nice sweet reddish tacky glaze to it when finished and a tiny little bit. I love it a does everyone who every tried some, but it is a long way from where I live so just a once a year thing. I would love to make something like it. I was thinking about just getting a bottle of cranapple juice, cutting up some turkey strips and marinating it, but not sure if I should use some kind of cure or salt brine. Then maybe some a light cayenne pepper for color and that little bit. Any ideas how to do this or anyone have a recipe for this?
Wish somebody would answer this...I would have to guess there are other "juices" that would apply. I'm a serious newbie at making jerky so...anybody have some ideas??? And BTW Xtrema...Welcome...looks like you posted a toughie!!! :)
I would imagine either cranapple juice or perhaps cranapple jelly with some spices. Other than that, I'm stumped.
I'm a bit stumped on this on also, maybe some fresh cranberries crushed with apple juice a dash of terayki, and some all spice??? I don't know what I'd do for sure, nerver done turkey jerky. I bet Habs has a plan somewhere in his aresenal!
C
That sounds... interesting. How intense is the cranberry flavor ?
How thought was this - take a couple of cups of cranberry juice, bring to a boil, reduce down to a syrup... nah... wouldn't that cranberry "sauce" (that looks like the can) be the same thing.. then I googled a bit, and found this:
Seasoning for 2.25 kg of Sliced Turkey
45 ml Bradley Honey Cure
20 ml black pepper
5 ml cayenne
5 ml onion powder
5 ml poultry seasoning
90 ml soy sauce
360 ml white cranberry-apple juice or white cranberry-peach juice
960 ml cold water
Preparation
Dark meats make the best jerky. Skinned and boned thighs of the turkey are the best material for making turkey jerky. It is very easy to remove the bone from a turkey thigh. First lay the turkey skin side down on a cutting board. Locate the bone with your fingers and make a long slit through the flesh that is on top of the bone. stroke along the bone with the tip of the knife. The flesh will gradually peel away from the bone. Remove the skin.
Once you have prepared the thighs as indicated, rinse in cold water and drain. Put the meat on paper towels with newspaper underneath to absorb thewater that is on the bottom surface. Blot the top surface with paper towels. Refrigerate until chilled. Slice the flesh with the grain or butterfly the meat The slices or butterflies should not be more than say 6mm thick.
1. Stir the seasoning blend well until all the ingredients are dissolved. Chill the mixture well. Add the meat strips and stir them from time to time, especially during the first few hours of curing. Refrigerate overnight.
2. The next day use a colander to drain the curing liquid from the meat . Do not rinse!
Drying and Smoking
1. Place the strips onto the Bradley Smoker racks, the ( non-stick coated jerky racks are ideal for this purpose) and open the damper of the smoker completely.
2. Dry at 60 deg C without smoke, until the surface is dry. This will require an hour at least. . Turn them over after 30 minutes to avoid them sticking.
3. Raise the temperature to 70 deg C and smoke for two to three hours - hickory bisquettes would be a good choice.
4. Raise the temperature to 85 deg C and continue to dry , without smoke until done. This final drying and cooking step will take about three hours. When the turkey jerky is done, it will be about half the thickness of the raw jerky, and it will appear to have lost about 50% of its weight. The jerky will not snap when it is bent but a few of the muscle fibres will fray. if the jerky is dried until it snaps when bent, the jerky will have a longer shelp life but will not be so tasty. Let the jerky cool to room temperature and either freeze or refrigerate it .
http://www.bradleysmoker.co.uk/news/newsletter/2007.12.htm
Just so happens i made this 2 years ago.
1 c Soy sauce
1 tb Onion powder
1/2 c Worcestershire sauce
1 tb Coarse garlic powder (GRANULATED IS OK TOO)
1/2 c Water
1 1/2 ts Tobasco sauce (opt)
1 tb Salt
1 1/2 ts Liquid smoke (opt)
1 tb Pepper
2-3 cups cranberrys, squeeze the juice out until you have 2 cups juice
3 to 4 lbs boneless turkey breast.
1/4 tsp cure
Mix all together (except turkey) and let sit for about an hour. Slice turkey with the grain in strips 1/4". Soak turkey in marinade for 8 hrs.
REMEMBER Fresh squeezed berries dont have all the sugar and preservative stuff that cranberry juice has?
Smoke @ 200 to 225* with your choice of wood until the jerky is bendable, NOT brittle. Mine took around 2.5 hrs but i kept an eye on it.
No water in pan, vent full open.
NOTE: The natural acid in the berries will break down the turkey fast so dont marinade longer than 8 hrs.
Enjoy
nepas
Very kool guys...thanks...since I'm on a jerky mission...I may have to try this/these...along with another recipe I have...
Try these Extrema?
Quote from: westexasmoker on June 03, 2008, 04:37:03 PM
I bet Habs has a plan somewhere in his aresenal!
C
No. Nothing in my arsenal. I don't make jerky that often. I love jerky, but for some reason I don't have the patients to prepare it.
Those sound good. The stuff I have had was cut thick breast meat so they were maybe no less than 3/8" thick or more than 5/8" when finished. They were dried less than I would normally do jerky so they would barely break fibers when bent on the outside, but with the thickness were still somewhat moist on the inside. They had a very nice red glaze that was a little tacky kind of like a real light coat of BBQ sauce cooked down on the grill, but the color went through some so I am sure it is a marinade and definitely red berries.
I think I will try Nepas' recipe as all the metric stuff could make my brain hurt. ;D Both sound good.
Nepas how did it turn out for you?
Turned out very good.
nepas
So far I am striking out on the fresh cranberries. Any idea if I could just use juice or will the sugar mess with it. I know the sugar has a part in marinades. Now I can't recall what it does so I may have to dig in my old smoking notes.
You can use frozen cranberries instead of the fresh ones. At this time of year, you won't find any fresh cranberries anywhere, only frozen which are fine for what you want to use them for. Just thaw them and squeezed out the juice.
What you can do with the pulp after.
http://www.drinksmixer.com/drinkvw16347.html
Thanks! I looked at a few options and frozen never crossed my mind for some reason.
My stab at Cranapple turkey jerky:
I didn't want to make a huge batch first time out so I grabbed some turkey breast that was presliced (very convenient but at $5.99lb I will be buying a whole breast next time). The slices were about 3/8" thick. I put them on a sheet pan & stuck them in the freezer for a little while. I sliced the slices in 1/2:
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/jerky%208-11-8/IMG_0354.jpg)
After I took the picture I cut the slices in 1/2 the long way. Followed the directions for the Hi-Mountain Apple Blend for Wild Turkey. In the fridge for about 24 hours. Then I took a 10oz bottle of Apple Juice and about the same amount of Cranberry Juice and boiled it down until there was about 1/2 cup (when cool it was like jelly). About an hour before I put the turkey on the racks to be smoked I put in bag w/ turkey & smooshed it around.
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/jerky%208-11-8/IMG_0359.jpg)
40 minutes of apple smoke at 200, then into oven at 200 --200 was per Hi-Mountain instructions - should it be less?
Not much left today:
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/jerky%208-11-8/IMG_0361.jpg)
It was good but not what I was going for. There was alot of pepper in the Hi-Mountain seasoning & the cranapple didn't come through. Very slight sweet hint to it. I was afraid to add the cranapple too early for fear of the cranberry breaking down the turkey. I haven't fully decided how to do round 2 but I think I will do the cranapple again (possibly boiling down a bit less) and on turkey for a longer time. I would like to get the cranapple flavor into the meat. I might scrap the Hi-Mountain seasoning for the turkey and come up with something on my own.
No pics - also did some beef - original & inferno blends - happy with both.
Have you tried the Hi-Mountain on the turkey without any additional flavorings? Currious on how it would turn out stock.
Quote from: Gizmo on August 11, 2008, 08:39:20 PM
Have you tried the Hi-Mountain on the turkey without any additional flavorings? Currious on how it would turn out stock.
I haven't tried it as is. I should have done 1/2 with just the Hi-Mountain seasoning which I realized that as soon as I put the cranapple in the bag :-[ .
Next time I will do a bigger batch and try some with just the Hi-mountain.