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Old 06-06-2007, 11:50 PM   #1
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Turkey Jerky

Could I go to the super market and buy some ground turkey, add spices or marinade and place in a dehydrator at 140 to 150 Degrees and make jerky or am I asking for trouble??

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Old 06-07-2007, 12:02 AM   #2
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Quote:
Originally Posted by lk1932
Could I go to the super market and buy some ground turkey, add spices or marinade and place in a dehydrator at 140 to 150 Degrees and make jerky or am I asking for trouble??
with ground turkey yes
buy a whole piece of turkey and slice it thin
marinate in soy, ginger, brown sugar, chili flakes and any other spices you like
i like alittle pineapple juice, star anise and pink peppercorn

marinate 30 minutes
then dry with dehydrator or low oven for at least 8 hours
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Old 06-07-2007, 12:23 AM   #3
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I use a kit I got at the local grocery store. It includes a "Cure" which I think is a Sodium Nitrate. That just does an extra good job of killing any nasty things.

We make Turkey Jerky like this all of the time. It's fantastic!

-Brad
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Old 06-07-2007, 08:20 AM   #4
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Hmmm, uncooked, dried turkey?!?!

We are cautioned constantly that poultry has to be cooked to a minimum temperature of 161 F to be safe.

A dehydrator does not reach that temperature. I believe it maxs out at around 130 F. I recommend checking into the safety factors before proceeding.
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Old 06-07-2007, 04:44 PM   #5
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preserving by drying is not really a danger
as long as you use enough sugar and salt to dessicate the protien....ie draw all the moisture out
that along with the drying process, it's all chemistry

granted if you dry it for a few days, and end up with a moldy product you have issues and it should be tossed

a brine generally need not contain nitrites/nitrates
as long as the brine itself is a saturation brine meaning it will no longer absorb any more salt or sugar no matter how much you try to combine it
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Old 06-07-2007, 04:53 PM   #6
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Humans have been drying meats to preserve them for millennia. However, my thought is, if a poultry product is contaminated with salmonella, what effect does the process have on it?
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Old 06-07-2007, 06:20 PM   #7
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That's why my butcher recommends the Sodium Nitrates. You bring up a very good point. People must always be careful with poultry..

-Brad
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Old 06-07-2007, 06:30 PM   #8
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granted there is that but salmonella is not prevalent in all poutry
duck has not that issue
it is how the item is processed at the plant
waterblanching to remove the feathers is a huge culprit
while i have never made turkey jerky, i have made duck jerky for years with not incident

in my years of cooking i have yet to find any evidence nitrates inhibit the growth of bacteria

here is a link to a recent study:

Growth of Staphylococcus and Salmonella on Frankfurters With and Without Sodium Nitrite
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Old 06-07-2007, 08:13 PM   #9
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Quote:
Originally Posted by obiwan9962
granted there is that but salmonella is not prevalent in all poutry
duck has not that issue...

I agree it's not an issue with duck. We were talking about turkey.
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Old 06-07-2007, 08:15 PM   #10
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Quote:
Originally Posted by Andy M.
I agree it's not an issue with duck. We were talking about turkey.
understood my friend
i was responding to a previous post
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