Guest guest Posted August 15, 2002 Report Share Posted August 15, 2002 Sometimes I just want a something like a cracker or piece of bread with my salad. I accidentally found this to work. GROUND turkey: I dehydrate it into a big square (12 " by 12 " ), and slice it into cracker size portions. Because it is fairly low fat, I serve it with a bit of butter on top. 1> 4 pounds ground turkey 2> This step is optional but I ferment a lot of my foods. I add about 3 cups of extra sour kefir (you can add homemade sour yogurt). 3> Add Celtic Sea Salt, Garlic and marjoram to taste. 4> Let it sit over night. 5> Form into large square (I have a dehydrator with trays that are 12 by 12 " ). If using dehydrator, begin this with was paper or Teflon baking sheets. In 3 to 4 hours turn the turkey and remove the paper. 6> Before you continue dehydrating, place cut marks by using either a knife or a pizza cutter (careful not to cut into your tray's mesh). 7> Dehydrate until completely dry. 8> Serve with butter. Works great with salad, or even just to take along as a snack when you will be out an unable to get healthy foods. Kat http://www.katking.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2002 Report Share Posted August 15, 2002 This sounds like an interesting possibility, Kat! Thanks for posting. I've got a few questions: 1) Where do you get your ground turkey? 2) When it sits overnight, that's in the refrigerator, right? 3) How do you store this after it's dehydrated? In the fridge? How long can it be left unrefrigerated, say if you take it with you somewhere? Thanks, On Wed, 14 Aug 2002 16:10:42 -0700 " Katanne1890 " <katanne1890@...> writes: > Sometimes I just want a something like a cracker or piece of bread > with my > salad. I accidentally found this to work. > > GROUND turkey: I dehydrate it into a big square (12 " by 12 " ), and > slice it > into cracker size portions. Because it is fairly low fat, I serve > it with a > bit of butter on top. > > 1> 4 pounds ground turkey > 2> This step is optional but I ferment a lot of my foods. I add > about 3 > cups of extra sour kefir (you can add homemade sour yogurt). > 3> Add Celtic Sea Salt, Garlic and marjoram to taste. > 4> Let it sit over night. > 5> Form into large square (I have a dehydrator with trays that are > 12 by > 12 " ). If using dehydrator, begin this with was paper or Teflon > baking > sheets. In 3 to 4 hours turn the turkey and remove the paper. > 6> Before you continue dehydrating, place cut marks by using either > a knife > or a pizza cutter (careful not to cut into your tray's mesh). > 7> Dehydrate until completely dry. > 8> Serve with butter. > > Works great with salad, or even just to take along as a snack when > you will > be out an unable to get healthy foods. > > Kat > http://www.katking.com > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2002 Report Share Posted August 15, 2002 > This sounds like an interesting possibility, Kat! Thanks for posting. > > I've got a few questions: > 1) Where do you get your ground turkey? JUST A REGULAR GROCERY STORE. > 2) When it sits overnight, that's in the refrigerator, right? RIGHT. > 3) How do you store this after it's dehydrated? IF IT IS GOING TO LAST LESS THAN A WEEK I JUST STORE IT IN AN AIRTIGHT GLASS BOTTLE. In the fridge? YOU COULD, ESPECIALLY IF IT IS GOING TO LAST LONGER THAN ONE WEEK. MINE NEVER DOES. EVEN MY CAT LIKES IT! How > long can it be left unrefrigerated, say if you take it with you > somewhere? ABOUT ONE WEEK. THIS IS TURKEY JERKEY, JUST GROUND AND FERMENTED FIRST. > > Thanks, > > > > On Wed, 14 Aug 2002 16:10:42 -0700 " Katanne1890 " <katanne1890@...> > writes: > > Sometimes I just want a something like a cracker or piece of bread > > with my > > salad. I accidentally found this to work. > > > > GROUND turkey: I dehydrate it into a big square (12 " by 12 " ), and > > slice it > > into cracker size portions. Because it is fairly low fat, I serve > > it with a > > bit of butter on top. > > > > 1> 4 pounds ground turkey > > 2> This step is optional but I ferment a lot of my foods. I add > > about 3 > > cups of extra sour kefir (you can add homemade sour yogurt). > > 3> Add Celtic Sea Salt, Garlic and marjoram to taste. > > 4> Let it sit over night. > > 5> Form into large square (I have a dehydrator with trays that are > > 12 by > > 12 " ). If using dehydrator, begin this with was paper or Teflon > > baking > > sheets. In 3 to 4 hours turn the turkey and remove the paper. > > 6> Before you continue dehydrating, place cut marks by using either > > a knife > > or a pizza cutter (careful not to cut into your tray's mesh). > > 7> Dehydrate until completely dry. > > 8> Serve with butter. > > > > Works great with salad, or even just to take along as a snack when > > you will > > be out an unable to get healthy foods. > > > > Kat > > http://www.katking.com > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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