Maple Turkey Jerky

[mezwicker]

I used 1 cup of course kosher salt and followed the recipe to a tee. I am not trying to criticized "THE jerkey expert". The salt flavor was so overwhelming that the batch wasn't edible. I am just wondering if anyone else had a similar experience with this recipe.

[iceman]

Mezwicker, I was just wondering did you use a bird that was all natural or did it have a "solution" in it like most poultry at the stores carry. I'm still trying to figure out how it got so salty.

[scotts87]

Digging up the old thread here!!

Well I also had a disappointment with this.  What I did was exactly HALF the brine recipe, because I only had just over 1 lb of turkey tenderloin strips to make into jerky. I like to experiment with small batches, before doing a full batch in case something goes aims. I used coarse Mortons sea salt, which is made up of pretty big grains.

I soaked overnight, which ended up being a couple hours longer than the recommended 8 hrs. When I drained it in the morning, I did rinse off the brine, mainly to get rid of the little chopped rosemary pieces.

I'd like to try again, but I will definitely be scaling back even further on the salt. But only after getting some actual KOSHER salt, so I can see with my own eyes, what the difference is between that, and what I actually used.

[Saber 4]

I use Morton's Kosher for all my cooking needs but after reading some of the detailed posts on what salt to use for sausage I have started using Hain's fine grain (table salt sized) Sea Salt for all my sausage and jerky making and it has made a big difference in the taste and ease of making consistent batches. Just my two cent's worth though.

[NorthShoreMN]

Salt brands have different grain sizes and do not weigh the same. Pick a salt and stick with it.
This site has full article by Schneider.

From N Y TIMES Diners Journal
Warning: Measure Your Salt
By EDWARD SCHNEIDER  APRIL 28, 2010 3:00 PM

1 cup of each
Morton's kosher: 250 grams (8 3/4 ounces)

Diamond Crystal kosher: 135 grams (4 3/4 ounces)

Table salt: 300 grams (10 5/8 ounces)

Coarse sea salt: 210 grams (7 3/8 ounces)

Malden sea salt: 120 grams (4 1/4 ounces)

[NorthShoreMN]

NEPAS
That brine and glaze also worked very well on pork tenderloin.  Looking back in my log I found I had copied it from your post and used on pork BB (before Bradley) back in lurking days.
Paul