Are you tired of the same old boring snacks? Do you want to indulge in a delicious, protein-packed treat that’s perfect for on-the-go? Look no further than homemade turkey jerky made in a dehydrator. Not only is it incredibly easy to make, but it’s also customizable to your taste preferences and can be made in large batches to last you all week. In this article, we’ll take you through the process of making turkey jerky in a dehydrator, from preparation to storage.
Why Make Turkey Jerky in a Dehydrator?
Before we dive into the nitty-gritty of making turkey jerky, let’s talk about why using a dehydrator is the best way to go. Here are just a few reasons why:
- Even drying: Dehydrators allow for even drying, which is essential for making jerky. This ensures that your jerky is tender and chewy, rather than tough and dry.
- Temperature control: Dehydrators give you complete control over the temperature, which is crucial for food safety. You can set the temperature to a specific degree, ensuring that your jerky is cooked to perfection.
- Energy efficiency: Dehydrators are energy-efficient and use less power than your oven, making them a cost-effective option.
- Space-saving: Dehydrators are compact and take up less space than your oven, making them perfect for small kitchens.
Ingredients and Equipment Needed
Before you start making your turkey jerky, you’ll need a few ingredients and pieces of equipment. Here’s what you’ll need:
- 1 pound boneless, skinless turkey breast or thighs
- 1/4 cup soy sauce (or to taste)
- 1/4 cup brown sugar (or to taste)
- 1 tablespoon Worcestershire sauce (optional)
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
- Salt and pepper to taste
- Dehydrator
- Cutting board
- Knife
- Tray liners or parchment paper
Choosing the Right Cut of Meat
When it comes to making turkey jerky, the right cut of meat is essential. You’ll want to choose a cut that’s lean and has minimal fat. Here are a few options:
- Turkey breast: This is a classic choice for jerky and is lean and tender.
- Turkey thighs: This cut is slightly fattier than breast meat but is still a great option for jerky.
Preparing the Meat
Before you start marinating the meat, you’ll need to prepare it. Here’s what you need to do:
- Trim any excess fat from the meat
- Slice the meat into thin strips, about 1/4 inch thick
- Cut the strips into uniform lengths, about 3-4 inches long
Marinating the Meat
The marinade is where the magic happens. This is where you add flavor to your jerky and make it tender and delicious. Here’s a basic marinade recipe you can use:
- In a large bowl, whisk together soy sauce, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper
- Add the sliced meat to the marinade and toss to coat
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight
Customizing the Marinade
The beauty of making your own jerky is that you can customize the marinade to your taste preferences. Here are a few ideas:
- Add some heat: If you like spicy food, you can add some red pepper flakes or sliced jalapenos to the marinade.
- Go sweet: If you prefer a sweeter jerky, you can add some honey or maple syrup to the marinade.
- Get smoky: If you like a smoky flavor, you can add some liquid smoke to the marinade.
Dehydrating the Jerky
Now it’s time to dehydrate the jerky. Here’s what you need to do:
- Preheat your dehydrator to 160°F (70°C)
- Line the dehydrator trays with tray liners or parchment paper
- Remove the meat from the marinade and place it on the dehydrator trays in a single layer
- Dehydrate the jerky for 3-4 hours, or until it reaches your desired level of dryness
Checking the Jerky
It’s essential to check the jerky regularly to ensure it doesn’t overcook. Here’s how to check:
- After 3 hours, check the jerky for dryness. It should be slightly flexible but not too chewy.
- If the jerky is still too moist, continue to dehydrate it in 30-minute increments until it reaches your desired level of dryness.
Storing the Jerky
Once the jerky is dehydrated, it’s time to store it. Here are a few tips:
- Store the jerky in an airtight container to keep it fresh
- Keep the jerky in a cool, dry place, such as a pantry or cupboard
- If you don’t plan to eat the jerky within a few days, you can store it in the freezer to keep it fresh for up to 6 months
Freezing the Jerky
If you want to freeze the jerky, here’s what you need to do:
- Place the jerky in a single layer on a baking sheet lined with parchment paper
- Put the baking sheet in the freezer and let the jerky freeze for at least 30 minutes
- Once the jerky is frozen, transfer it to an airtight container or freezer bag and store it in the freezer
Tips and Variations
Here are a few tips and variations to help you take your turkey jerky to the next level:
- Experiment with different seasonings: Try adding different seasonings to the marinade, such as dried herbs or grated ginger.
- Add some texture: Try adding some texture to the jerky, such as chopped nuts or seeds.
- Make it spicy: If you like spicy food, try adding some diced jalapenos or serrano peppers to the marinade.
| Marinade Time | Dehydrating Time | Result |
|---|---|---|
| 4 hours | 3 hours | Tender and slightly chewy |
| 8 hours | 4 hours | Chewy and slightly dry |
| 12 hours | 5 hours | Dry and slightly brittle |
By following these steps and tips, you can make delicious turkey jerky in a dehydrator that’s perfect for snacking on the go. Whether you’re a seasoned jerky maker or just starting out, this guide will help you create a tasty and tender snack that’s sure to please.
What is the ideal temperature for dehydrating turkey jerky?
The ideal temperature for dehydrating turkey jerky is between 160°F and 170°F. This temperature range allows for the perfect balance of drying and preserving the meat, while also preventing bacterial growth. It’s essential to follow the manufacturer’s guidelines for temperature settings on your specific dehydrator model.
Dehydrating at the correct temperature ensures that the turkey jerky is cooked evenly and thoroughly. If the temperature is too low, the jerky may not dry properly, leading to a chewy or sticky texture. On the other hand, if the temperature is too high, the jerky may become overcooked or develop an unpleasant flavor.
How long does it take to dehydrate turkey jerky in a dehydrator?
The dehydration time for turkey jerky can vary depending on the thickness of the slices, the temperature setting, and the desired level of dryness. Generally, it takes around 3-4 hours to dehydrate turkey jerky in a dehydrator. However, this time can range from 2-6 hours, depending on the specific conditions.
It’s essential to monitor the jerky’s progress and check on it periodically to avoid over-drying. You can check the jerky’s dryness by cutting into one of the strips. If it’s still too moist, continue dehydrating it in 30-minute increments until it reaches the desired level of dryness.
What type of turkey meat is best for making jerky?
The best type of turkey meat for making jerky is lean meat, such as breast or tenderloin. These cuts have less fat and connective tissue, making them ideal for drying and preserving. You can also use pre-sliced turkey breast or tenderloin strips to make the process easier.
Avoid using dark meat or meat with high fat content, as it can make the jerky more prone to spoilage and affect its texture. Additionally, trim any visible fat or connective tissue from the meat before slicing it into strips.
Can I add flavorings or marinades to my turkey jerky?
Yes, you can add flavorings or marinades to your turkey jerky to enhance its taste and aroma. You can use a variety of seasonings, such as salt, pepper, garlic powder, or paprika, to create a dry rub. Alternatively, you can marinate the turkey strips in a mixture of soy sauce, Worcestershire sauce, or other liquid flavorings before dehydrating them.
When using marinades, make sure to pat the turkey strips dry with paper towels before dehydrating them to remove excess moisture. This helps the jerky dry evenly and prevents the growth of bacteria. You can also add flavorings during the dehydration process by sprinkling seasonings on the jerky strips.
How do I store my homemade turkey jerky?
To store your homemade turkey jerky, place it in an airtight container, such as a glass jar or plastic bag. Remove as much air as possible from the container before sealing it to prevent moisture from entering. You can also use vacuum-seal bags or Mason jars with tight-fitting lids to store the jerky.
Store the container in a cool, dry place, such as a pantry or cupboard. Avoid storing the jerky in direct sunlight or near heat sources, as this can cause it to become stale or develop off-flavors. Homemade turkey jerky can last for several weeks to months when stored properly.
Is it safe to make turkey jerky at home?
Yes, it is safe to make turkey jerky at home, as long as you follow proper food safety guidelines. Make sure to handle the meat safely, wash your hands thoroughly, and clean any utensils and equipment before and after use. It’s also essential to cook the turkey to an internal temperature of at least 165°F to prevent foodborne illness.
When dehydrating the turkey jerky, ensure that it reaches a temperature of at least 160°F to kill any bacteria that may be present. Additionally, store the jerky in a clean, airtight container and keep it refrigerated or frozen to prevent spoilage.
Can I make turkey jerky without a dehydrator?
Yes, you can make turkey jerky without a dehydrator, but it may require more time and effort. You can use your oven on the lowest temperature setting (usually around 150°F) with the door slightly ajar to create a makeshift dehydrator. Alternatively, you can use a smoker or grill with a temperature control to dry the turkey strips.
Keep in mind that making turkey jerky without a dehydrator can be more challenging, as it’s harder to control the temperature and humidity levels. However, with patience and careful monitoring, you can still produce delicious and safe turkey jerky at home.