Since the weather today was not ideal for fishing – chilly and moist – I decided it would be a good day to make some jerky. The meat used is 93% lean ground turkey. The jerky mixings are from Hi Mountain Seasonings and I used the Cajun Spice and the Mandarin Teriyaki flavors. I used a LEM jerky cannon and the round stick attachment.
I hadn’t had a good result on my last attempt – it was too dry – so I called Hi Mountain and talked with Dede about what the best process would be for doing it on my pellet smoker/grill. The recipe pamphlet calls for 2 hours in an oven at 200*F, OR until the IT reaches 145*F. And since this was poultry, I wanted to know if 145*F was high enough.
She told me that since I’m using cure in the mix that the 145*F is perfect, even for poultry. So, I set the InkBird monitor for 145*F and let ‘er rip. It only took about an hour and 15 minutes to hit 145*F. I pulled a small sample off one of the sticks to taste test for flavor and doneness. In a word, PERFECT!
Cajun Spices
Mandarin Teriyaki
It is without question the best ground meat jerky I have ever made. And next fall when the pheasant preserve season opens back up, I’m going to be producing pheasant jerky by the bushel basket. I have a friend that has a membership and doesn’t like pheasant but kills about 10 to 15 birds a week to give his dog something to do. Lucky me!
I’ll also be looking for sale prices on ground turkey until then.
Life is good!
I hadn’t had a good result on my last attempt – it was too dry – so I called Hi Mountain and talked with Dede about what the best process would be for doing it on my pellet smoker/grill. The recipe pamphlet calls for 2 hours in an oven at 200*F, OR until the IT reaches 145*F. And since this was poultry, I wanted to know if 145*F was high enough.
She told me that since I’m using cure in the mix that the 145*F is perfect, even for poultry. So, I set the InkBird monitor for 145*F and let ‘er rip. It only took about an hour and 15 minutes to hit 145*F. I pulled a small sample off one of the sticks to taste test for flavor and doneness. In a word, PERFECT!
Cajun Spices
Mandarin Teriyaki
It is without question the best ground meat jerky I have ever made. And next fall when the pheasant preserve season opens back up, I’m going to be producing pheasant jerky by the bushel basket. I have a friend that has a membership and doesn’t like pheasant but kills about 10 to 15 birds a week to give his dog something to do. Lucky me!
I’ll also be looking for sale prices on ground turkey until then.
Life is good!
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