Turkey Jerky

ezgokid

My mother tried to make turkey jerky a few months ago. She has a Nesco food dehydrator. She had it on the highest temperature for 5-8 hours. When it was done, it was extremely soft but it was very good. In the middle of the night all four of us in the house (my mom, my step father, my uncle who had been recovering from being run over, and me) came down with severe Gastroenteritis. She wants to try it again but I won't eat it. Any suggestions for how she could make it without killing us?

Thanks

BGW

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BadApple

That's quite the story. Sorry, I don't have any suggestions on how she can make it, but if I were you I wouldn't eat it either

DOOmsman

A salt or high soy sauce marinade for 24 hours and dry till crisp.

ohmar99

I take it this was thin sliced or Ground? Maybe more cure. I am having the same problem with Deer meat from the processing plant. and I agree with Dooms you really have to let it set in. Im impatient but learning the hard way

ezgokid

Thanks for the suggestions. I will tell my mom. Maybe I wont wake up vomiting.

on_the_fly

turkey jerky is awesome. i been makeing jerky out of my deer and turkey for a long time now, but i still buy all my seasonings and cure. for the turkey i love high mountain's (wild turkey bourbon) seasoning. if you buy a pack from them it comes with enough seasoning and cure for up to 15 lbs of meat. now as for drying. you dehydrator should be heated and maintain 160 * temp and for turkey the drying time is going to be close to 7 hours give or take a little depending on your dehydrator and the thickness of your cuts. now for me i prefer to make all my jerky from ground meat because the flavors of the seasoning and cure penatrate the meat much better for a more even flavor but have a few friends that like the turkey in mussle cuts. ground meat need to let set in fridge for at least 12 hours but no more than 24. if you are drying full cuts you need to make your seasoning in more of a marinad that will be enough to submurse the meat and allow to cure in fridge for at leat 18 to 24 and can cut that time in half if you put your cuts in a vacume seal can, because the vacume opens the porse of the meat and it takes in the seasoning much faster.

ezgokid

Thanks. I will send this to her.