Dehydrator—I have an Excalibur, it has 5 square feet of drying area.
Parchment paper: 2 pieces cut to size of your dehydrator trays
1 lb Ground turkey (or beef)
1/2 Cup chopped onion
6 cloves of garlic
1 tbsp of honey or maple syrup
1 tsp of ground ginger
1 tsp of coarsely ground black pepper
1/2 tsp salt (Sea or Himalayan)
2 tbsp of Tamari or coconut aminos
1 tbsp or rice vinegar or freshly squeezed lime juice
I usually triple+ the recipe each time I make it, using just under 4 lbs of ground meat.
Mix all ingredients in a large bowl:
It is going to be sticky and wet, use hands or large spatula
Now the tricky part. Don’t get discourage if it takes a few times to master this next part. Just scrap the meat mix off parchment and start again. The end product is worth it!
Make thick lines of meat, but space them out. You will be smashing the lines:
Now place the other sheet of parchment over the top and pat down evenly. Thickness is the tricky part. Too thin will make it difficult to get onto dehydrating trays. Too thick and you will have to dehydrate longer and make sure to store in refrigerator.
Slowly peel back the top piece of parchment, the mix is sticky. Go Slow!
Get your tray and get ready to quickly flip the parchment with the meat stuck to it onto the tray. Because the meat is sticky you have a little play before it falls to the tray. You might have to re-do a line if it folds over itself.
You want to slowly peel back the parchment. You have to go slow and kind of poke the meat your fingers to get it to fall onto the tray.
*****Tip: Do not press meat mix directly on tray! You will never get it detached after dehydration, trust me. Learn from my mistakes.
You might want to add a single line of meat if tray is not full
Place tray into dehydrator
Repeat for all the meat. Then dehydrate at 145 degree F, for 12 hours or so. The thinner you make strips the less time needed. Thicker will need more time. If your nervous about under cooking, go longer!Finished product:
I break into 1/3 and put into jars in cupboard