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  #16   ^
Old Sat, Feb-07-15, 12:51
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 25,843
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
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I did get a 30 point rise after eating one. :\ Not horrible, but certainly not 5 net carbs worth.

On the other hand, I just made another batch of turkey jerky. This one had GF Tamari sauce, siracha, a bit of malitol syrup (for texture and sweetness), and some cooking sherry. SOOOO AMAZING! It came out crunchy, but that will probably go away after bagging. Flavor is incredible.
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  #17   ^
Old Sat, Feb-07-15, 18:20
bike2work bike2work is offline
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Posts: 4,536
 
Plan: Fung-inspired fasting
Stats: 336/000/160 Female 5' 9"
BF:
Progress: 191%
Location: Seattle metro area
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Do you have a dehydrator or do you dry it in the oven?

Care to share your recipe?
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  #18   ^
Old Sat, Feb-07-15, 19:20
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 25,843
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
Default

I bought a dehydrator several years ago. Wasn't all that expensive.

Okay, my recipe was something like this:

1 lb of ground turkey
1/4 cup of GF Tamari
1 T-ish of Siracha
1-2 tsp of red pepper flakes
2 T. of sugar-free honey (Walmart carries it, just malitol syrup)
1 T. of cooking sherry

The SF honey could be replaced, I just figured the malitol would give it a good texture. I think it actually made it cracker-crunchy.

You could use Xylitol, but I'm always afraid of pets getting into it. :\

Anyway, I mixed it together and put it into my "Jerky Gun" and squirted it out in ropes. Probably would've been better in wide strips because it was a bit wet.

I dried it on 155 for 12 hours, then knocked it back to 135 for a couple more hours. I've been saving packets of desiccant and put them into the baggy with my jerky.

It is awesome and crunchy!
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  #19   ^
Old Fri, Feb-13-15, 09:22
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 25,843
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
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I just made ground turkey jerky (crunchy) with cranberries, salt and pepper, red pepper flakes.

It is good, but not quite as addictive as the asian sort.

I used parchment paper under some of it because I had too much for my two mats. It didn't stick to the paper but a thin layer of paper is left on the turkey. Kind of annoying.

Once again it came out crunchy. I guess I'm drying too long or too high of a temperature.
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  #20   ^
Old Fri, Feb-13-15, 09:39
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 25,843
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
Default

This looks like a good reference for drying meat:

http://www.drystore.com/page/page/1351115.htm
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