Anyone Ever Made Turkey Jerky????

[Smokerjunky]

Hi,

The last time I made beef jerky my Daughter asked if I could make a batch of Turkey Jerky.  Has anyone ever made it and is it the same process as beef jerky?  I am concerned about it spoiling while smoking at 170 degrees.  Don't want to make anyone sick.

Thanks

[HighOnSmoke]

I just had this discussion yesterday with TentHunter. Mine was about doing chicken. He stated that the dark meat on turkey and
chicken were the best to use. Make sure you use Cure#1 or if you are using a commercial packet, such as Hi Mountain Seasonings, you follow the
instructions exactly. 

I will be trying it with chicken later.

You might want to give TentHunter a PM and he give you more precise information.

[TentHunteR]

I have made Turkey jerky a number of times.

In a nut shell, I do NOT recommend using white meat.  Jerky from white meat poultry is horrible.  Dark meat works very well. I like turkey thighs best.

If you will be smoking it, add some cure #1 to the marinade (1/4 tsp per every 1.25 lbs of meat), and you MUST smoke/dehydrate poultry at 160° MINIMUM to ward off salmonella (which Cure #1 does not kill).  So your 170° will work fine.

[Smokerjunky]

Thanks guys!  Not sure I want to mess with this one - trying to find enough dark meat just doesn't sound like something I want to spend my time doing.  I think I will stick with the beef 

[Roget]

I make ground turkey jerky all the time.
I actually think I prefer it to ground beef.

[TentHunteR]

Thanks guys!  Not sure I want to mess with this one - trying to find enough dark meat just doesn't sound like something I want to spend my time doing.  I think I will stick with the beef 

Turkey thighs are plenty big enough, and no more trouble than beef.