Turkey Jerky
1 hour 40 min. Recipe Yield:
460 g Difficulty:
Medium recipe
Turkey jerky – you can dry any meat, the turkey is dried very quickly, you need to be patient for only 8 days and the yummy is ready. In the same way, you can dry chicken fillet, but then you need to reduce the salting time and drying time, otherwise you can get a sole instead of delicious meat. If you are not entirely sure about the meat, you can add nitrite salt while salting. Or increase the salting time.
Recipe Ingredients
Cooking Recipe
Sprinkle a layer of salt and pepper mixture on the bottom of the container. Put the fillets on top and sprinkle with the mixture on all sides. If you are salting several fillets in the same bowl, there should also be a mixture of salt and pepper between them. Fillets should not touch each other. Top up with the remaining mixture. The fillet must be covered completely.
Wrap the prepared fillet with gauze, tie and hang in the refrigerator. If it is not hot or frosty outside, but 5-10 degrees plus, then you can hang it on an uninsulated balcony. The turkey dries quickly enough, for this you need to be patient for only 7 days. After a week, fillets can be served.