I LOVE JERKY. When I was a kid, I ate it all the time. Then I went vegetarian for nine long, passionate, dedicated years. I never craved meat when I was a vegetarian - I wasn't tempted by bacon, cared less about cheeseburgers, and never had late night, drunken escapades with pepperoni pizza, like many of my fair-weather vegetarian peers. But I missed one thing, and one thing alone: JERKY. When I was still a teenager living at home, sometimes I'd make my own jerky with my parent's food dehydrator - I don't remember what we used, it was probably some kind of tofu and TVP-based puree. Those were the days before food blogging had taken over the internet, when you had to use real books made of paper to find recipes and had to rely mostly on your own ingenuity to come up with crazy substitutes. The world of the internet has done amazing things for those us living with dietary restrictions; what a wealth of knowledge we can share in an instant!
Then I started eating meat again and got back on the jerky bandwagon big time. The farmer's market in downtown Minneapolis has this amazing turkey jerky, thick slices of turkey breast that have been marinated in soy sauce and brown sugar. Yum. And if you are willing to pay the price, you can get some really high quality, pre-packaged jerkies, made from beef, bison, and turkey. But sadly, when I started having my major digestive troubles last year and figured out Candida was causing my problems, I stopped eating jerky all together, since most commercially produced jerkies, even the good ones, are was usually treated with sugar. Man, have I have missed jerky.
HERBED GROUND TURKEY JERKY (gluten free, low fat)
yield: approx 20 strips of jerky
a few big pinches of herbes de provence
about 1 T tamari (azuki, or regular soy) or some sea salt, or a little of both
fresh cracked pepper
about 1 T dried chopped garlic
about 1 T dried onion
- Mix all ingredients together in a bowl
- Lightly oil dehydrator trays.
- If you have a jerky gun, select your tip attachment, assemble, and pack it full of the turkey mixture. Squeeze jerky onto dehydrator leather trays.
- If you don't have a jerky gun, you can hand form your jerky. You have a few options. either form and pat them by hand right on the leather tray, choosing to completely cover the sheet and score into wedges, or forming into strips or rounds. Or, place small balls or strips on a sheet of wax paper, press flat, place another sheet of wax paper over the top, and roll with a rolling pin until about 1/8 inch thick, and transfer to leather tray.
- Dehydrate strips at 145* for 18-24 hours until crisp,, turn over if necessary to dry evenly. If oil rises out of the turkey, pat off with paper towel.
- Store in a plastic bag in the refrigerator, or freeze for longer storage.