Easy to make. Packed with protein. Bacon makes it better. You may even have ground turkey on-hand.
Yield:About 20 pieces of jerky 1x
1 pound ground turkey (85% lean)
1 strip center-cut bacon, all white fat removed, minced very finely (about 1 tablespoon minced)
1 1/2 teaspoons liquid smoke
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper – about 10 grinds with the pepper mill
Cover 3 baking sheets with parchment paper. (For the trick to keep parchment paper from rolling up on you see this #HealthyKitchenHack)
Combine all the ingredients in a large bowl; place into a gallon-sized zip-top plastic bag. With scissors, snip one bottom corner of the bag about 3/8-inch from the tip. Twist top of bag and pipe 5-inch strips of jerky meat onto prepared parchment paper. Fit about 9 strips on a sheet. If you have a rimmed baking sheet, just slide the parchment paper onto the counter and cover with another sheet of parchment paper. Using a rolling pin (or empty wine bottle,) carefully and evenly flatten the jerky to about 1/8-inch thick. Slide parchment paper back on baking sheet. (If you don’t have rimmed baking sheets, there’s no need to remove the parchment paper from baking sheet.)
Preheat your oven to 160-degrees if you have a regular oven. Preheat to 195-degrees on a convection setting (so the oven automatically sets for 170-degrees). A convection oven is preferable for this recipe.
Roast jerky for 2 hours; remove from oven and turn jerky pieces over. Replace baking sheets in different locations in oven (to allow for even roasting.) Check jerky after 30 minutes; it should be no longer pink – but pliable. It should only have a small amount of moisture/fat remaining on surface and should be nearly completely dry.
Remove from oven and dry remaining moisture by pressing between paper towels and then placing on cooling rack to dry for 1 hour further (only if you have heat or air conditioner on – or live in a dry climate – a humid climate will only add moisture to jerky.)
Store in refrigerator for 2 weeks – or longer in the freezer.