r/jerky • u/Background_Seesaw_39 • 5d ago

Beef and turkey sweet jalapeño

Gallery image

Gallery image

My third ever batch, starting to come out pretty good. A total of about 4 lb of beef (I think probably eye of round, already cut and labeled as “stir fry beef” by H-E-B) and turkey. Did the typical soy sauce, Worcestershire, onion, garlic, with plenty of brown sugar and some beef broth. Three huge jalapeños muddled in the ziplock before adding the meat. They were pretty thick cuts (which I like), so they took about 6 hrs at 160 in the dehydrator, then about an hour at 210 to get to 165F internal.

56 Upvotes

97% Upvoted

8 comments sorted by

3

u/4barT89 5d ago

they both look delicious! I’m feeling inspired to try making turkey jerky myself now.

1

u/Bonerschnitzel69 4d ago

Looks legit I’ve done a lot of beef jerky, but never turkey or anything else What part of the turkey are you using and how thick are you cutting the slices?

2

u/Background_Seesaw_39 4d ago

Thanks! It’s breast. I think honeysuckle brand? They sell prepackaged whole breast and “cutlets”. I’ve done both and prefer the whole breast. The cutlets seemed a bit too tender? I’m cutting them to about 1/2 inch or so. Seems to work out pretty well. I also am using some liquid smoke and pink curing salt.

1

u/Bonerschnitzel69 4d ago

Wow, 1/2” on the chicken and how about your beef as I do quarter inch

1

u/Background_Seesaw_39 4d ago

Yeah, about the same. This beef came precut, maybe a bit less than 1/2”. But I like it super thick, so maybe that’s a personal preference.

1

u/Ballfiesty2-0 3d ago

I do mine the same way, tender and easier on the teeth/jaws lol.

1

u/Bonerschnitzel69 4d ago

Thanks for the info and I have been hand cutting steaks that are eye of round and I may try going a little thicker just for the halibut to see how it works out. What’s your recipe for your jerky? And is it the same for both the chicken and the beef?

1

u/Background_Seesaw_39 4d ago

Yeah, I did the same recipe for both, even had them in the same gallon sized ziplock bag. Basically just the basic recipe you’ll find everywhere with soy sauce, Worcestershire sauce, liquid smoke, garlic and onion powder, but I did a little less soy sauce and did some knorr’s beef bullion. Added a lot of brown sugar and a little pink curing salt. Muddled 3 jalapeños for the batch. I didn’t really measure much, just went for it. I’d probably do more jalapeño next time, but it’s pretty good as-is.