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Griswolds Turkey Jerky

4

700 min

Griswolds Turkey Jerky

Griswolds Turkey Jerky Photo 1

Time

700 min

Serving

35 persons

Calories

25

Rating

4.00★ (2)

Cuisine

Author: Victoria Buriak
It had been years since I watched National Lampoon's Christmas Vacation so when it came on the other night, I popped a bowl of popcorn and sat down to watch it. I had forgotten how funny the turkey scene was and it inspired me to create this turkey jerky recipe. Consume within 3 days or refrigerate in an airtight container for up to 30 days.

Ingredients

  • ½ pounds ground turkey breast: 1 piece
  • water: 2 Tbsp
  • liquid smoke flavoring: 1 Tbsp
  • kosher salt: 1 tsp
  • pink curing salt: 0.25 tsp
  • ground black pepper: 0.25 tsp
  • onion powder: 0.25 tsp
  • smoked paprika: 0.25 tsp
  • garlic powder: 0.25 tsp
  • ground dried sage: 0.25 tsp

Metric Conversion

Stages of cooking

Griswolds Turkey Jerky Photo 21
Griswolds Turkey Jerky Photo 32
Griswolds Turkey Jerky Photo 43
Griswolds Turkey Jerky Photo 54
  1. Combine ground turkey, water, liquid smoke, kosher salt, pink salt, pepper, onion powder, paprika, garlic powder, and sage in a large bowl. Mix until evenly combined. Cover and refrigerate, 8 hours to overnight.
    Griswolds Turkey Jerky Photo 2
  2. Form as many sticks as you can fit on the racks of a dehydrator using a jerky gun.
    Griswolds Turkey Jerky Photo 3
  3. Set the dehydrator to 155 degrees F (68 degrees C).
    Griswolds Turkey Jerky Photo 4
  4. Cook for 2 1/2 hours. Unplug the dehydrator and remove the lid. Let jerky sit for 1 hour for final drying.
    Griswolds Turkey Jerky Photo 5

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