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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Re: Turkey Jerky
