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Published on July 22nd, 2015 | by Kristen Swain


Homemade Turkey Jerky

With summer comes road trips for us.

We are always off somewhere on the weekends, the beach, the park, etc..

And because I am a frugal mom, I try to think ahead and come prepared with snacks and drinks in the car.
If we are going to be a couple hours or more, I want to bring some water and food with us.

It sure helps against the hungries and stopping to get a snack that ends up costing a bunch.

One of our family’s favorite snacks is Jerky. Tender meat, highly seasoned. We can go through a bag of it in no time.

One ill prepared road trip, we spent $20 on two bags of jerky at the rest stop! YIKES! that is a lot, and as a mom, I can do better for my family.



Homemade ground turkey jerky is made with ground turkey, so it is soft, lacking gristle and lower in salt then pre-made jerky.



The easiest way to create this is to use about a 2pounds of ground turkey.

Mix in it some McCormick Smokehouse Maple Seasoning , I used a 1/4 cup of seasoning.

I also used 4 tablesp

oons of Worchestershire sauce, and 2 tablespoons of smoke seasoning.

You can taste test your seasoning by sauteing a little patty in a skillet on the stove to see if you like the flavors.

Mix well with your hands, so that you don’t get spice pockets.


I use a jerky gun that I bought at Walmart.

You take the ground meat mixture and put it into the gun, and press out the strips of jerky.

This method is a bit wetter then making it with steak, but the flavor doesn’t have to marinate and it’s much cheaper too.


I use a dehydrator, and place all my meat on the trays.

Once my meat is all in strips, I replace the top on the machine and allow it to dry for about four hours.

After I check it, I flip all the strips over, and usually only need another hour or two in the dryer. Remove them before they dry out too much, they will continue drying as they cool. They have cooked at a super low temp, so they are perfectly cooked through. I allow them to cool, then put them in a ziploc bag to hold.

If you are making a lot of jerky, or are not eating it right away, store it in the fridge. I can’t tell you how long it will keep, we’ve never had any last beyond a week! But it should keep for a week or so.

It makes a gallon sized bag, depending on how much ground meat you use.

I have a hard time measuring it out, because sneaks often go in my kitchen and take taste tests.







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