any suggested recipies for making making beef and turkey jerky?

Question

i got a few olndon broils and a couple turkey breasts and was planning on cutting em up and making jerky(not to be confused with jamacan jerk food...

Answer 1

Smoked Turkey Jerky

Ingredients
1/2 cup soy sauce (can use light soy sauce)
4 tablespoons sugar
2 teaspoons fresh ginger, grated
1 clove garlic, minced
1 tablespoon liquid smoke
2 pounds cooked turkey, sliced paper thin (turkey thighs are breasts are best)


Instructions
Mix marinade ingredients together in a bowl. Dip meat slices into marinade. Place dipped meat in layers in a bowl or dish. Pour remaining marinade sauce over meat. Cover tightly and let marinate in refrigerator for 6 to 12 hours. Rotate layers of meat occasionally.

Place in dehydrator until dry. While meat is drying, blot excess oil with paper towel.

Beef Jerky

INGREDIENTS:
1 pound eye of round
1/4 cup soy sauce
1/2 teaspoon ground black pepper
1 teaspoon brown sugar
1 teaspoon hot pepper sauce

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DIRECTIONS:
In a medium bowl, combine the soy sauce, ground black pepper and brown sugar to taste. Mix well and add the steak slices. Place entire mixture with meat into a sealed plastic container and refrigerate for 12 to 24 hours.
In the oven, place one oven rack on the highest rack setting and one rack on the lowest setting. Place a piece of aluminum foil OR a baking sheet on the lowest rack, to catch any drippings.
Preheat oven to 160 degrees F (70 degrees C).
Insert a wooden toothpick through the end of each slice of meat, and suspend each slice from the top rack in the oven, using the toothpick as a support for the slice.
Bake at 160 degrees F (70 degrees C) with the oven door propped open to allow moisture to escape. Bake for 6 to 8 hours depending on thickness of slices. Jerky should bend, and not snap.

Answer 2

(L)
Due to the large number of requests we get about making jerky, we are going to skip the usual turkey recipes and talk about this getting-back-to-basics food.

Jerky is simply meat with all the moisture removed. It's one of the oldest known forms of preserving food. As long as it's kept dry, jerky has a shelf life longer than a loaf of white bread with preservatives. No self-respecting cowboy or Texas Ranger (not the baseball kind) would be caught hungry as long as he had a few sticks of jerky in his saddlebags.

Prehistoric man made jerky from buffalo, antelope, deer, elk or whatever else he could bring down. As long as the meat is lean, it will turn into jerky when properly treated. Fatty meat won't make jerky, as the fat will go rancid quickly. Prehistoric jerky was either sun-dried or hung down-wind from the campfire. The smoke kept the flies off it and imparted a good taste.

for more details:

Answer 3

Well what I would do is just this, I would season your sliced pieces of beef or turkey with Emerils Seasoning on both sides and put in food dehydrated and dry as directed

Answer 4

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