Turkey jerky
Cooking time: 1 h
Difficulty: Medium recipe
Recipe yield: 460 g
Recipe author: Kashewar
Turkey jerky – you can dry any meat, the turkey is dried very quickly, you need to be patient for only 8 days and the yummy is ready. In the same way, you can dry chicken fillet, but then you need to reduce the salting time and drying time, otherwise you can get a sole instead of delicious meat. If you are not entirely sure about the meat, you can add nitrite salt while salting. Or increase the salting time.
Turkey jerky ingredients
- Turkey fillet 580 g
- Salt 580 g
- Black pepper 3 tbsp
- Ground garlic 0,5 tbsp
- Dried thyme 0,5 tbsp
- Dried oregano 0,5 tbsp
- Dried rosemary 0,5 tbsp
- Ground hot pepper 0,5 tbsp
- Juniper berry 0,5 tbsp
Turkey jerky recipe
The recipe for turkey jerky is very simple. Wash the filters and dry with a paper towel. Mix salt with coarsely ground black pepper.
Sprinkle a layer of salt and pepper mixture on the bottom of the container. Put the fillets on top and sprinkle with the mixture on all sides. If you are salting several fillets in the same bowl, there should also be a mixture of salt and pepper between them. Fillets should not touch each other. Top up with the remaining mixture. The fillet must be covered completely.
Make sure the meat is nowhere to be seen under the layer of salt and pepper. Place the prepared fillet in the refrigerator for a day. Turkey fillet is not the same in structure as beef or pork, so a day is enough for it to be salted.
After a day, dig out the fillet, it became hard and slightly changed color. Wash it off salt under running water and dry it with a paper towel. Grind the remaining spices in a mortar or coffee grinder. Thanks to the juniper, the spice mixture will not be too dry.
Spread salted fillet with ground spices.
Wrap the prepared fillet with gauze, tie and hang in the refrigerator. If it is not hot or frosty outside, but 5-10 degrees plus, then you can hang it on an uninsulated balcony. The turkey dries quickly enough, for this you need to be patient for only 7 days. After a week, fillets can be served.
