I am almost embarrassed to admit this recipe as been waiting here in the cue for a whole YEAR. Why? Because after I made it several times, loved it, took pictures and all that jazz, the lightbulb went off and I realized I should have added one more ingredient to make these PERFECT.
And then life happened and it is now a year later…
#groundturkey #mustard #carawayseeds #sauerkraut #garlicpowder #seasalt #blackpepper #turmeric #oregano
But it didn’t seem right to make something with the delicious combination of mustard and caraway, knowing I was going for a German flair and not include sauerkraut!
I don’t know about you, but there is something comforting about the flavors of spicy mustard, distinctive caraway and pungent sauerkraut all blended together. My taste buds kick in just thinking about it! Growing up as a child, my mom would make a dish with German sausage, potatoes and kraut and in college my roommates would often request it from me (along with tater tot casserole). Yeah, I was that kind of cook. Casseroles were king.
Now as an adult, I still like to keep it easy but I get fancy with the little things. Toasting my caraway a few minutes on a hot cast iron pan and then crushing to release the robust flavor is one tip I’ve picked up over the years that is a major improvement over just plopping the seeds out of the spice jar into my creations.
Mixed together with the two kinds of mustard, sauerkraut and spices the caraway perks this jerky up and reminds me of walking the streets of the Bavarian town of Leavenworth during Oktoberfest and stopping by a vendor for sausage, loading up my plate with the different kinds of kraut and topping with some savory mustard (sans bun, of course).
I’m pretty sure turkey isn’t very Bavarian, they are more into pork, veal and beef, but turkey runs a bit leaner which helps this jerky last longer without preservatives.
Just like in my other jerky recipes, I spread the mixture out on to a jelly roll tray and let dehydrate 15-17 hours on the meat setting (145-155 degrees). When it is dry enough to flip over, I remove the jelly roll tray and then cut into smaller pieces to make sure everything dries well.
In case you were curious, I used raw sauerkraut (as that is the kind I prefer) and the Costco near me has started stocking it. However, the kind I usually buy from my co-op is Bubbies, the same brand I use for my prepared horseradish in my Horseradish Mushroom Jerky.
Store it in an airtight container and keep cool (I store mine in the fridge). Here, I have it pictured in the reusable storage bags from RussBe that are great for taking on outdoor adventures, but I have used the ETEE reusable food wraps, as well, since the meat is cooked.
If you are new to dehydrating or want more information, especially if you need your meals to last more than a month without refrigeration, please visit my Dehydrating 101 page to find out how to do it safely!
*Most dehydrators dry meat at 145-155 degrees. However, current food safety recommendations call for meat to reach an internal temperature of 160 and ground meat to 165 degrees for 10 minutes in order to kill foodborne pathogens that may remain in the meat. After drying the meat (particularly ground meat), preheat your oven to 275 degrees, place on a baking sheet and flash heat for 10 minutes to bring the internal temperature of the meat to 165 degrees. You will find different information on the internet, the USDA says to do this step first and the National Center For Home Food Preservation says after is fine. This one does say to not use ground poultry for jerky so there is that. Backcountry Paleo wrote up a whole post on safety steps for jerky here. Recommendations continue to change over time and personally I do not worry about this step as I purchase quality meats and still do things like eat raw eggs in mayonnaise or cookie dough or enjoy a nice steak medium rare. I include this information here so you can make the decision that is best for you. Kind of like that warning at the bottom of restaurant menus: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness”.
Bavarian Mustard Caraway Turkey Jerky
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Course: Snack
Cuisine: Gluten Free, Nightshade Free, Paleo, Soy free
Servings: 6 servings
Ingredients
- 20 ounces ground turkey
- 1 cup raw sauerkraut
- 1 tablespoon caraway seeds crushed
- 1 tablespoon ground mustard
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon prepared mustard
- 1/2 teaspoon turmeric
- 1 teaspoon oregano
Instructions
- Add all the ingredients to your food processor and mix well.
- Spread out onto jelly roll trays 1/4″ thick or use a jerky gun to make strips.
- Dry in the dehydrator on the meat setting (145-155 degrees) until completely dry, about 15-17 hours depending on thickness.
- You can flip the jerky when possible and cut the pieces into smaller ones to facilitate the drying process, checking the middle to make sure there are no white parts.
- After drying the meat (particularly ground meat), preheat your oven to 275 degrees, place on a baking sheet and flash heat for 10 minutes.
Thank you so much for stopping by Must Hike Must Eat!
If you need some healthy eating inspiration start here:..
Need some eating out suggestions when friends want to stop after a hike? I have a Pacific Northwest Eating Guide here.
Want to know where Must Hike Must Eat has been last? Check out the latest trip reports:
Find out what’s been happening outside the blog:
The Must Hike Must Eat Newsletter keeps folks up-to-date on events both on and off the blog.
If you have a question you don’t want to post in the comments, you can ask them here: