Thanks to Pens's "Greg's Fire and Ice Sticks" recipe, I unabashedly stole the idea for turkey jerky. Here's what we did. We had 7.5 pounds of 93/7 ground turkey. We dissolved 1 1/2 tsps of cure #1 in 1/2 cup of very cold water. Once dissolved, we added 4 tbsps of Head Country Rub and 4 tbsps of Jan's Original Dry Rub to the water/cure and mixed well. We then poured the water/cure/rubs mixture into the meat. Next, add 3/4 cup of Carolina Treet to the meat. Mix together until thoroughly mixed. Extruded the jerky mix with a jerky shooter and straight into the dehydrator. No smoke on this as the Head Country Rub has a very distinct smokey flavor to it already.
We fried up a patty of the leftover jerky mixture to taste test it. It was GREAT! This would make a great sausage too. I was a little concerned about it having a heavy salt flavor to it but in my opinion it did not. It has a nice spiciness to it but not real hot. You could punch that up by adding some cayenne to it or use Jan's Spicy Rub instead of the Original Rub.
Greg, thank you very much for the inspiration. STC, talk about a good turkey burger!
Sounds mighty good Larry.
I love experiments especially when they turn out great!
I know what you mean Sonny. I told someone yesterday I was either going to make some dynamite jerky or totally ruin 7 pounds of turkey meat. :D I love it when a plan comes together because I've had a bunch turn out badly.
Awesome!
Glad it worked out so well for you, sounds great. :)
WTG
Larry & Jan
DAT good stuff ;D
Sounds good, but hows about some pics? I'm really interested in the consistency of the jerky. Chewy? etc...
Because it is ground meat rather than whole muscle the jerky is softer and doesn't have the "pull" that whole muscle jerky can have.
Interestingly, the spiciness seemed to mellow out during the dehydration process. Not nearly as spicy as the test patty I fried. Still good though.