Help - Turkey Jerky

[Buck36]

My family loves the turkey jerky we buy at the store. I would like to try to make some but I am concerned about the health issues with it being poultry. I have made venison and beef jerky but never any poultry. This is the perfect time to buy turkey since they are cheap after the holiday. Are there any tricks to making this?

[Smudge]

I'm going to contribute to this thread mainly to mark it so I can be kept apprised of further contributions. I have been considering trying some turkey jerky myself.

It is my understanding that before jerking the turkey it must be fully cooked. If I am right on this assumption no health issue will present itself.

My way of proceeding--in my mind's eye--would be to smoke it fully. My target temp would be 170. I would let it cool in the fridge overnight then slice it uniformly. I would then marinade it in a worchestershire-based conglomeration that probably would include some terriaki sauce for 2-3 days and then finish in a dehydrator. 

I'd be interested to hear other members' input on this.
   

[owrstrich]

i gotta say the very best terkey jerkey i have ever had was from a smokehouse in sandpoint idaho... i wasnt into it but the old dude comped me a chunk... i grubbed it and then bought a few pounds of the stuff... it was incredible... i didnt refer it and had it around for a few days... no adverse effects on me or my wench...


call the old dude if you want to know his method...


Smoke House
Phone   208-263-6312
Address 20 Smokehouse Dr
Sagle, ID 83860


you gotta eat...

owrstrich

[jaeger]

I'm going to contribute to this thread mainly to mark it so I can be kept apprised of further contributions. I have been considering trying some turkey jerky myself.

It is my understanding that before jerking the turkey it must be fully cooked. If I am right on this assumption no health issue will present itself.

My way of proceeding--in my mind's eye--would be to smoke it fully. My target temp would be 170. I would let it cool in the fridge overnight then slice it uniformly. I would then marinade it in a worchestershire-based conglomeration that probably would include some terriaki sauce for 2-3 days and then finish in a dehydrator. 

I'd be interested to hear other members' input on this.
   

HOLD THE PHONE!!!
Make your turkey jerky the same as beef or venison jerky. Slice the raw meat, season/cure for 24 hours and then smoke/cook. If you are worried about the temp, have one piece large enough for a temp probe to monitor the temp or finish in the oven at 225 if you think the meat is not done (You will get it hot enough in the Bradley)
When I make jerky in the Bradley, after the first 2 hours I crank it all the way high with the damper open. I rotate the racks and pieces at least every 30 to 40 minutes at this point. With the damper wide open and the continuous open/close of the door the temp doesn't get to hot.  The prompt rotation is KEY

[Scotty-G]

I've been making my own Turkey Jerky for a few months now and have some good results and learning experiences too.  I have been working with ground turkey and smoking about 2 lbs at a time (smoker is at capacity until I get more trays and turn them upside down.  I've been using a pasta maker machine (Ronco Pasta Express) to mix the meat and cure/seasoning and then using the lasana die to extrude strips that I layout onto foil and then let sit for over night.  Next day, into the smoker ~180 deg for ~4 hours.  Every 1.5 I rotate racks.  I've made a terriaki, a garlic, a hot & spicey and a hoisin.  Just made the hoisin for the first time last weekend.  Don't know how long the jerky will last as it all usually gets eatten within 2 weeks  by everyone.  The Hoisin has been a BIG hit.  It was all gone within 2 days.

While I am sure sliced turkey is great and inexpensive right now, consider trying using ground at other times of the year.  Ground turkey jerky can be rather wet when mixing but I have found that using cooking oats ground in the food processor is a neutral filler to absorb that excess liquid.  Also can make for an easier chewing jerky.

I don't venture too much into sliced terriaki because Costco sell a pretty good one for an okay price.  Would rather explore different options. 
Best of luck and enjoy.