Turkey Jerky
#236653 - 01/08/06 10:35 AM
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Sand
Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)
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ISOT and found some old posts where people talk about finding turkey jerky at WalMart and at Trader Joe's. The last post I found on this was from March, so I just wanted to check and be sure people were still finding turkey jerky at those 2 stores, especially Trader Joe's. Or, alternatively, does anyone else have a suggestion about where to buy this?
Thanks.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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I actually get it at a local jerky place that makes it and it is much better quality and less expensive..
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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I'll make the expedition to Trader Joe's and if I like it enough to buy a bunch, maybe your local place will do mail-order for me.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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I have found in some grocery store like Kroger, Meijer, and Wal-mart. It is usually mixed in with the regular. We have a jerky outlet near us and they have a bit of a variety. It is soo expensive though! 
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Sometimes I can also find it at supermarkets, larger convenience stores and gas stations, but mostly I get mine at Walmart.
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so I don't know how helpful this will be, but the only places I see it are large gas station convenience stores (like Esso's On The Run) and at Shoppers Drug Marts 
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Thanks, guys. (m)
#237123 - 01/10/06 08:54 AM
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Sand
Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)
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I live in an odd little corner of New Jersey where convenience stores attached to gas stations are rare and my nearest Wal-Mart is an hour away. My friends and relatives in Alabama and Texas can't figure out where the heck we shop for anything.
On our recent trip, I checked the convenience stores attached to every gas station we stopped at in Virginia, Alabama, Mississippi, Louisiana, Texas, Arkansas, and Tennessee. I found a zillion flavors of beef jerky, but no turkey. There is, however, an On The Run at a nearby Exxon station, so I'll check there and, if that doesn't work out, it's off to Trader Joe.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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I think they do... actually found it: Jerkey outlet
they don't use hfcs or MSG and make 4 types of turkey jerky, but 3 I use: plain, teriyaki and bbq.. the hot is too hot
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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with the turkey jerky from those places has been it includes msg! if you've found some without- I'm jealous...
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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Well since this is my first post here I hope it goes well. For jerkys, it is much more cost effective to make your own. Plus it is extremely simple. I like to use the following:
1 pound boned and skinned turkey breast or tenderloins
1 tablespoon salt
1/2 cup water
2 tablespoons firmly packed brown sugar
2 cloves garlic, minced or pressed, or 1/4 teaspoon garlic powder (although I leave this out of mine since it sets me off)
1/2 small onion, minced, or 1/2 teaspoon onion powder (again I leave this out since it sets me off)
1 teaspoon pepper
1/2 teaspoon liquid smoke (this should be adjusted to taste)
Nonstick cooking spray for the oven racks
Rinse meat and pat dry. Pull off and discard any fat and connective tissue. For easier slicing, freeze meat until it's firm but not hard. Cut into 1/2- to 1/2-inch-thick slices: cut breast piece with or across the grain, and tenderloins lengthwise.
In a bowl, stir together salt, water, brown sugar, garlic, onion, pepper, and liquid smoke. Add turkey and mix well. Cover and chill at least 1 hour or up to 24 hours; meat will absorb most of the liquid.
Lift turkey strips from liquid, shaking off excess, and lay strips close together, but not overlapping, on racks in oven.
In an oven set at 150 degrees to 200 degrees, place pan on center rack; prop door open about 2 inches. Dry until a cool piece of jerky cracks and breaks when bent, 3 to 5 hours.
Let jerky cool on racks, then remove. Serve, or store in airtight containers in a cool, dry place up to 3 weeks, in the refrigerator up to 4 months, or longer in the freezer. Makes about 7 ounces.
Many different ingredients can be used and substituted for flavoring as long as there is a salt product included to inhibit bacterial growth.
Enjoy
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Here...there....everywhere
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Wow, thanks. (m)
#237761 - 01/11/06 05:41 PM
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Sand
Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)
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So I looked at this recipe and I thought, "This looks interesting. I should take another look at the Good Eats recipe where Alton Brown made jerky using air conditioner filters and a box fan and see how they compare." And then I realized...
Before I started hanging out here, I bought breakfast and lunch every day and cooked dinner at home, oh, say, twice a week. Now I make my own lunch and dinner every day and I have a freezer full of homemade fruit and vegetable breads for breakfast.
Before, if a recipe had more than 5 ingredients - including salt and pepper - I would never attempt it. Now I'm thinking about making my own jerky and wondering if I could substitute a honey BBQ sauce for the brown sugar.
Before my role model was Dee Dee McCall from the old Hunter TV show who, when asked if she even knew what the four basic food groups were, said, "Sure. Eat in, take out, canned, and frozen." Now I watch the Food Network.
I think I'm going to go lie down with a cold compress on my head for a while.
It's a dangerous place around here, KMK, but welcome and I hope to see more of you. And thanks for the recipe.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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<img src="http://www.math.mtu.edu/~rwkolkka/BritPicA.jpg">
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