COMMERCIALLY PRODUCED jerky is normally marinated in seasoning, then dried, dehydrated, or smoked under low heat. It’s not too hard to make at home. Normally, you’d use meat strips, but I discovered a killer technique using ground meat instead. You can add any spice you like, but I love the smoky notes from the paprika and a dash of a classic Creole-style blackening spice for a real kick.
Yield 1 snack
Prep time approximately 10 minutes
Processing time approximately 10 minutes
Calorie Burn 136
Calories 45
Net-Calories -91
| 1½ | ounces extra-lean ground turkey (such as Jennie-O) |
| ⅛ | teaspoon kosher salt |
| ½ | teaspoon monk fruit crystals (such as Lakanto Golden Sweetener) |
| ¼ | teaspoon smoked paprika |
| ⅛ | teaspoon blackening spice (such as Phillips) |
1. Combine the turkey, salt, and spices in a bowl and mix together until it forms a smooth paste. You really need to work this hard, so it takes about 2 minutes. On your work surface, lay out a piece of plastic wrap at least 12 inches long. Place the paste in the middle of the plastic sheet and place another piece of plastic wrap over the top. Roll the paste with a rolling pin into a thin sheet about ⅛ inch thick, 7 inches long, and 2 inches wide.
2. Cut the plastic wrap and paste in half lengthwise, then cut each half lengthwise again to form 4 even strips. Remove the top layer of plastic and flip the paste onto a flat microwave-safe plate. Peel off the remaining layer of plastic wrap (the paste should be flat against the plate, without any plastic wrap).
3. Microwave on high for 1 minute, flip the strips of paste, and cook for 30 seconds more. Place a paper towel under the jerky and cook until dried and almost crisp, about 20 seconds more. Transfer to a clean plate, and serve.
I like these coming out wafer-thin and crispy, but if you like a leathery jerky, just cook them about 30 seconds less.
45 calories, 0g fat (0.18g sat), 20.6mg cholesterol, 98.75mg sodium, 1g carbohydrate, 0g fiber, 9.75g protein
Perky Jerky
Fat: 0g / Calories: 50 cal