Cinnamon Jerky!
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stephenrhinton
Posts: 522 Member
So I've been trying to figure out how to make my own jerky so I can keep my proteins up without massive calories. I am looking for 'Dead Simple' recipes and processes because I am NOT a cook and don't want to spend all that much time.
I stumbled on a really good and surprising flavor today. Cinnamon Turkey Jerky! I just finished a batch and it is delicious. On this latest batch I have decided to forgo the usual overnight marinade with a salt solution. The reason being I start with luncheon meat. I figure this stuff already has a healthy dose of salt and other preservatives. Plus being sliced so thin it dehydrates in only 2 hours. So I'm going for a sort of dry rub approach.
Ingredients
2 Slices of Oscar Meyer Oven Roasted Turkey Breast
2 Packets of Splenda artificial sweetener
1 Tablespoon of Cinnamon
Directions:
Cut the luncheon meat into smaller pieces, I make mine 9 pieces per slice.
Combine all ingredients in a small sandwich baggie, and seal it.
Shake vigorously. Try to be sure as much as possible that all the turkey pieces separate at least some during the shaking so all surfaces get cinnamon/splenda on them.
Dehydrate for 2 hours
Yum!!
I made some with the same process using Cayenne, it is a BIT strong! Next time I attempt that I think I'll use a teaspoon of Cayenne instead of a tablespoon. The Cinnamon would probably be ok with less also, but this batch tasted quite yummy as is. I might up the splenda portion a bit as well. I really want to arrive at a good combo to give me a 'spicy sweet' jerky with little to no carbs.
Batch that is in right now is two flavors, Lemon Pepper, and Memphis Barbeque. I'm thinking ginger, garlic, habanero, dill ...basically anything in my cupboard that comes in powder form may become jerky soon.
I stumbled on a really good and surprising flavor today. Cinnamon Turkey Jerky! I just finished a batch and it is delicious. On this latest batch I have decided to forgo the usual overnight marinade with a salt solution. The reason being I start with luncheon meat. I figure this stuff already has a healthy dose of salt and other preservatives. Plus being sliced so thin it dehydrates in only 2 hours. So I'm going for a sort of dry rub approach.
Ingredients
2 Slices of Oscar Meyer Oven Roasted Turkey Breast
2 Packets of Splenda artificial sweetener
1 Tablespoon of Cinnamon
Directions:
Cut the luncheon meat into smaller pieces, I make mine 9 pieces per slice.
Combine all ingredients in a small sandwich baggie, and seal it.
Shake vigorously. Try to be sure as much as possible that all the turkey pieces separate at least some during the shaking so all surfaces get cinnamon/splenda on them.
Dehydrate for 2 hours
Yum!!
I made some with the same process using Cayenne, it is a BIT strong! Next time I attempt that I think I'll use a teaspoon of Cayenne instead of a tablespoon. The Cinnamon would probably be ok with less also, but this batch tasted quite yummy as is. I might up the splenda portion a bit as well. I really want to arrive at a good combo to give me a 'spicy sweet' jerky with little to no carbs.
Batch that is in right now is two flavors, Lemon Pepper, and Memphis Barbeque. I'm thinking ginger, garlic, habanero, dill ...basically anything in my cupboard that comes in powder form may become jerky soon.
0
Replies
-
I've never thought of using luncheon meat for jerky... that's a really interesting thought!0
-
its already evenly sliced ...its already cooked/preserved ...it is so thin it dehydrates quickly ...
again I am all about the dead simple0 -
What a great idea. I've just bought a dehyrator recently so might try this.0
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