fantabulous tom!
Thanks Christi
fantabulous tom!
Hey, Tom! I didn't forget about you, I've just now gotten back to the recipe book where I had this all written down:
There is a method for both oven drying and a food dehydrator. You only need one or the other.
GROUND TURKEY JERKY WITH RAISINS
INGREDIENTS:
* 2 pounds lean ground skinless dark meat turky OR a combination of light and dark meat
* 1 loosely packed cup raisins
* 1/4 c water
* 1 1/2 tsp dried, crumbled herbs (combine 2 to 3 herbs or your favorites and blend) Suggested herbs: basil, oregano, thyme, sage, marjoram
* 1/2 to 1 tsp ground cumin OR dry mustard
* 1/2 tsp ground black pepper OR ancho or anaheim pepper, chile molido, OR ground chipolte
* 2 garlic cloves, minced or pressed OR 1 tsp garlic powder
* 2 tbl freeze-dried onion flakes OR 1 tbl onion powder (OPTIONAL)
* 1 tsp finely ground unrefined seasalt OR 2 tbl soy sauce (OPTIONAL)
METHOD:
1. Add raisins and hot water to a food processor or vita-mix. Soak for at least 30 minutes. Process until pulverized, adding additional water 1 tbl at a time only as needed to blend. Mixture may be coarse. Don't make it too wet.
2. Break meat apart in a shallow 1-quart bowl. Add raisin puree and seasonings and mix well with clean, bare hands to evenly distribute seasoning. Form into tablespon-size balls, then flatten to 1/4-3/8 inc thick, or use a jerky press or jerky gun to yield uniform strips, tubes, or discs.
3. OVEN DRYING: preheat oven to 140 F. Line 2 to 4 cookie sheets or roasting pans iwht aluminum foil folded up at the corners to catch drips and top with a roasting rack. Arrange meat without overlapping. Hold ovendoor ajar with a wooden spoon. Dry for 12 - 18 hours or until a test piece is slightly brittle when bent. Turn meat over after first 6 - 8 hours. For crispier jerky, dry until a test piece splinters when bent.
FOOD DEHYDRATOR: Arrange meat without overlapping on as many trays as needed. Dry at 145 F for 12 to 18 hours.
4. Pat off beads of oil with paper towel. Cool and store in sealed jars, cellulose or wax paper bags, or heavy zip-locking freezer bags. Label and date. This will keep for at least 1 to 2 months at room temperature, 3 or more months in the fridge, indefinantly in the freezer.
*** TIP ***
When grinding the raisins, add as little water as possible. Allow a longer drying time than for jerky made without raisin puree because the ground meat will be very moist. I usually start he emat drying after dinner or before going to bed.
------- Variations -------
You can replace the turkey with lean or extra lean groudn beef or bison. You can also replace the ground turkey with ground chicken.
Y'know, the thought of making my own beef jerky had never really occurred to me for some reason, despite the fact that it is without a doubt my favorite food of all time. Thanks. <3
Also, stingo, those workouts look like fun.
My mom makes her own jerky, and I used to eat it while playing Toy Story on Sega Genesis. Now every time I eat jerky I immediately think of that game.
Mmm Sega Genesis... I got that just to play Golden Axe - still one of my favorite games.
you're doing great
dude. im officially addicted to final fantasy x
seriously
What about Shaq Fu!?
Mmm Sega Genesis... I got that just to play Golden Axe - still one of my favorite games.
Hey buddy you've been workin hard, and consistent, how abotu some progress pics?