Making some turkey jerky.

[F M]

My wife asked me to make some jerky out of my MN tom I shot. I made some last year from a recipe she found online. It was ok. I picked up a different flavor Hi Mountain seasoning to try. I have used it for venison and elk jerky and everyone in my family likes it. Simple it make.

 

[F M]

Cut it into strips.
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[F M]

Weigh the meat and mix the seasoning and cure by the chart.
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Shake it on evenly.
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Place in a plastic bag or bowl and refrigerate for 24 hours.

 

[F M]

Now I wait till about this time tomorrow to find out if it\'s any good or not. I\'ll put it in the oven when I get home from work.

 

[iccyman001]

Yum!!!!

 

[F M]

So I think the jerky turned out pretty darn good. I will definitely be using the Hi Mountain again.
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[cnelk]

Francis
Nice job!

I breasted out my turkey this spring and stripped the meat at that time.
I was told the meat could be tough if I deep fried it.

Do you think the jerky would be a better use?

 

[F M]

Brad I think either way is good. I have cut it in strips and deep fried it in the same batter I use for fish and thought it was good.

Nice thing about the jerky is it keeps longer after cooking. I usually put some in the freezer and just take some out when we want some.

I only did half to try it. I\'m definitely doing the other half the same way.

 

[Zpd307]

:upthumb: :upthumb: :upthumb:

 

[cohunter14]

Francis, which hi mountain seasoning did you use? And what was the cook time and temp? Looks awesome!

 

[F M]

Derek I used the sweet and spicy. I cook in the oven at 200 degrees with the oven door cracked open with a wooden spoon. The thicker pieces took about 2 1/2 hours. Less for the thin pieces.