Wild turkey jerky

antiochrich · May 30, 2010, 10:49:12 AM

My first attempt at turkey jerky with my new OBS. Should have ordered the jerky racks but oh well, improvised with my dehydrator. No heat yet (except for the smoke plate) so hopefully I don't melt the thing down. Figure I would smoke for 2 hours and then just let it finish off until done...

FLBentRider · May 30, 2010, 01:25:47 PM

Looks interesting. Watch that the smoke doesn't gum up the fan in your dehydrator.

antiochrich · May 30, 2010, 01:42:36 PM

There is no fan. Just a heat element. Done with smoke so I took it off and now just waiting.

aces-n-eights · May 30, 2010, 01:51:38 PM

Brilliant!

Gizmo · May 30, 2010, 06:06:23 PM

Quote from: antiochrich on May 30, 2010, 10:49:12 AM
My first attempt at turkey jerky with my new OBS. Should have ordered the jerky racks but oh well, improvised with my dehydrator.

My suggestion would be to forget getting Jerky Racks and go with Hi-Temp screens. Much more useful and the non-stick won't peel off like it does on the racks.

Nice setup with the dehydrator. Looks like the first dehydrator I had. No fan, just a heating element in the bottom that everything would drip down on. I replaced it with the Nesco that has a heating element and fan on top. Now if I would have had the bradley back then......

antiochrich · May 30, 2010, 06:50:57 PM

My suggestion would be to forget getting Jerky Racks and go with Hi-Temp screens. Much more useful and the non-stick won't peel off like it does on the racks.
[/quote]

Okay Gizmo and thanks, I was actually looking for some type of hi-temp screens out shopping today while waiting for the jerky but couldn't find any. I still do need four more racks so if you have any suggestions on where to get and what type it will be appreciated.

All in all the turkey jerky took 8 1/2 to 9 hours (still have a few pieces in the dehydrator) after a 24 hour brine. Next time I will make sure I dry off the pieces much better before putting them in and slice them a little thinner. I used a meat slicer and had them at about 5/16" thick.

Next up will probably be the pheasants or some ducks although I still have quite a bit of wild turkey breasts and favors to repay.

FLBentRider · May 30, 2010, 06:53:28 PM

Begolf25, a forum member, runs the yard and pool website. They have your screens, racks, bisquettes, and whatnot.

Great customer service.
Jerky screens:
http://www.yardandpool.com/High-Temperature-Jerky-Drying-Screen-p/hitempjrky.htm

antiochrich · May 30, 2010, 07:00:33 PM

Quote from: FLBentRider on May 30, 2010, 06:53:28 PM
Begolf25, a forum member, runs the yard and pool website. They have your screens, racks, bisquettes, and whatnot.

Great customer service.
Jerky screens:
http://www.yardandpool.com/High-Temperature-Jerky-Drying-Screen-p/hitempjrky.htm

Good enough then, thanks.

Okay, how do most of you guys store your jerky? This has been brined pretty good but it is turkey meat.
By the way, I do have a vacuum sealer and want to send some to my cuz in Virginia.

Gizmo · May 30, 2010, 07:03:55 PM

If I think I can keep it for any length of time, vacuum pack and refrigerate or freeze.

Quarlow · May 30, 2010, 09:19:55 PM

Around here we store ours in our bellies. It doesn't last long. But I put it in ziplocks and keep it in the fridge or freeze it.

DTAggie · May 31, 2010, 02:57:05 PM

Smokers always find a way to improvise.

KevinG · May 31, 2010, 04:38:58 PM

So exactly how long did you let the meat smoke in that Wild Turkey alcohol? ;D