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**ranger2** · 05-30-2009, 12:33 AM

A good recipe depends on what you like. As far as that goes, you can select any brine recipe for any other kind of jerky you might like- keeping in mind the overall flavor and consistency of turkey. There are probably tons of jerky recipes on the internet. If you are making oven jerky, make sure you get the heat high enough to kill what might make you sick- 160 degree at least (most ovens start higher than that anyways. You can make jerky brine and seasoning out of any vinegar/wine product and any seasoning you want, and it is kind of fun to make your "own" stuff. I know this is not specific, but I have made some great jerky by just digging in the cupboards. Good luck!

**steve182** · 06-01-2009, 09:50 AM

I've had it, yumm. I agree with ranger2, vinegar based brines are best. I also add whisky and/or wine,beer etc. Lemon juice is great too because its so acidic. Pineapple juice would go well with turkey. I add a lot of garlic, salt, pepper, herbs, hot sauce, worcheshire sauce, whatever you like, flavor wise. Marinate it overnight at least. The acid and salt in the brine will cure the meat. After taking it out of the brine, place it on a baking rack on a baking sheet. This allows heat to get at all sides and the juices and fat to drip off. As stated by ranger, set oven to lowest temp. and check it after a few hours. If the oven is too hot you can leave it open a crack. The lower and longer it cooks the better. Good luck.

**rudyglove27** · 06-05-2010, 10:03 PM