This has been a real hit around our house. The office crowd likes it also. I
don't tell them its the low-fat, low-carb version.

-= Exported from BigOven =-

Turkey Jerky (Diet Version)

Less expensive and tastier that the "store bought" kind. This version is
low-carb so it's diabetic friendly.

Recipe By: Pete Romfh
Serving Size: 24
Cuisine: American
Main Ingredient: Turkey
Categories: Diabetic, Low Carb, Low Fat, Kid Friendly, Superbowl, Picnics,
New Year, Snacks

-= Ingredients =-
1 pound Ground Turkey ; --Keep this COLD
0 ~~ -- Seasoning mix -- ~~
1 teaspoons Curing salt ; (Tender Quick)
2 tablespoons Black pepper
1/2 teaspoon Cayenne pepper ; to taste
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Brown sugar
1 teaspoon Splenda ; sugar Substitute
0 ~~ -- Moist Ingredients-- ~~
1/4 cup Worcestershire sauce
1 tablespoons Vegetable oil
1/2 teaspoon Liquid Smoke ; - Optional

-= Instructions =-
*NOTE. This recipe involves handling raw poultry which is a common source of
food contamination. Remember the 3-C rule. Keep the meat: CLEAN, COLD, and
COVERED

Stir together seasoning mix in a bowl. Set aside.

Transfer turkey from package to a 1 gallon zip-lock freezer bag (or
similar). Flatten the meat out in the bag to fill most of the area. Open the
bag and spoon in 1/3 of the seasoning mix. Now stand the bag up and let the
meat fold over on itself. Close the bag back up and smoosh the meat back out
flat again. Repeat this twice more until all the seasoning mix is blended
into the meat.

If you hands aren't getting chilled the meat isn't cold enough. If your
hands are greasy you need to be more careful handling meat. Put the meat
mixture into the refrigerator for at least an hour, overnight is better. Mix
the bag and additional time or two during the wait time.

When ready to form the jerky add the moist ingredient to the bag in a
similar manner. Mix thoroughly again. If you are working slowly and wish to
keep the meal chilled blend in 1/4 to 1/2 cup of finely crushed ice. This
will chill the meat and make the mixture a bit more viscous.

Now place about a cup in a pastry bag or "Jerky Shooter" with a wide flat
tip. Squeeze out the mixture onto a cookie sheet or the screens of your
dehydrator. Uniform thickness is important, uniform length doesn't matter.

Run this in the dehydrator for about 8 hours until firm and "leathery". If
you have access to a smoker you can dry it in smoke for an improved flavor.
That eliminates the need for Liquid smoke, which is a poor second cousin to
real smoke.
Alternatively this can be oven dried at about 200°F. for several hours.
Leave the oven door slightly open to vent the moisture out.

Makes about 24 (6-8 inch) strips. Serving is one strip.

Cals: 38, Fat 2g, Chol: 15mg, Na: 347mg, K: 63mg, Carb: 1g, Fiber: 0g, Prot:
4g


** This recipe can be pasted into BigOven without retyping. BigOven.com ID=
160010 **
** Easy recipe software. Try it free at: http://www.bigoven.com **



--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org