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Turkey and duck jerky are perhaps not the most commonly known of jerky styles, but are surprisingly good. The added benefit of these types of jerky is that they can have up to one sixth less fat and one third less calories than beef jerky (when trimmed of fat). The neutral flavor of turkey will also accept marinade flavorings quite well, and the gamey nature of duck meat will allow you to use more exotic and strongly flavored marinades with great results. For food safety reasons, when making jerky from any kind of poultry, you will want to keep your smoker or oven at a minimum of 165 degrees, rather than the lower temperatures that may be used on other meats.
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