Seeking an alternative to the typical beef jerky? Look no further! This simple-to-make turkey jerky boasts an amazing flavor combination of sweetness and salt that will surpass any previous jerky you’ve tried. I know thats a bold statement, but its most definitely THAT good.
Wild turkey jerky is a delicious and nutritious snack that’s perfect for hunters outdoor enthusiasts, and anyone who loves a flavorful treat. It’s also a great way to preserve your hard-earned harvest and enjoy the taste of the wild long after the hunting season is over.
In this guide we’ll explore two fantastic recipes for making wild turkey jerky:
1. Cajun-Style Wild Turkey Jerky from Legendary Whitetails
This recipe from Legendary Whitetails is a classic Cajun-style jerky that’s packed with flavor. The key ingredients are:
- 2 lbs. of turkey breast
- 1/2 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1/8 cup teriyaki sauce
- 1.5 cups water
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp powdered Cajun seasoning
- 1 tbsp liquid smoke
Instructions:
- Slice the turkey breast into thin strips, no wider than 1/4 inch. You can choose the direction you slice the meat depending on your desired texture: diagonally for a more chewy jerky or across the grain for a more tender jerky.
- Combine all the marinade ingredients in a bowl and mix well.
- Add the turkey strips to the marinade and cover.
- Refrigerate for 1-3 days, allowing the meat to fully absorb the flavors.
- Preheat your dehydrator to 160°F (71°C).
- Arrange the marinated turkey strips on the dehydrator trays, ensuring they’re not touching.
- Dehydrate for 6 hours, or until the jerky is dry and pliable.
- Enjoy your delicious Cajun-style wild turkey jerky!
2. Honey Peppered Wild Turkey Jerky from Jerkyholic
This recipe from Jerkyholic offers a sweet and spicy twist on classic turkey jerky. The key ingredients are:
- 2 lbs. of turkey breast
- 1/2 cup of honey
- 1/2 cup of soy sauce
- 1 tablespoon of cayenne pepper
- 4 tablespoons of lemon juice
- 1 minced garlic clove
- 1 pinch of pepper and salt
Instructions:
- Slice the turkey breast into thin strips, no wider than 1/4 inch.
- Combine all the marinade ingredients in a bowl and mix well.
- Add the turkey strips to the marinade and cover.
- Refrigerate for 12-24 hours, allowing the meat to fully absorb the flavors.
- Preheat your dehydrator to 165°F (74°C).
- Arrange the marinated turkey strips on the dehydrator trays, ensuring they’re not touching.
- Dehydrate for 4-6 hours, or until the jerky is dry and pliable.
- Enjoy your delicious honey peppered wild turkey jerky!
Additional Tips:
- Partially freeze the turkey breast before slicing for easier handling and more uniform strips.
- Use a sharp knife to ensure clean cuts and prevent tearing the meat.
- Store the finished jerky in an airtight container in a cool, dark place for up to 2 months.
- You can also use a smoker or oven to make turkey jerky, but adjust the cooking times and temperatures accordingly.
Making wild turkey jerky is a fun and rewarding experience that allows you to enjoy the fruits of your hunting labor. With these two delicious recipes, you’re sure to find the perfect jerky for your taste buds. So grab your turkey, gather your ingredients, and get ready to create a snack that’s both flavorful and satisfying!
Video – Making Turkey Jerky
Using simple and proven great tasting ingredients, this turkey jerky recipe is set up to have fantastic flavor. Brown sugar offers the ideal balance of sweetness and the nice salty flavor associated with jerky, thanks to the soy sauce and Worcestershire. Youre going to love this!.
Should I use curing salt?
When making chicken or turkey jerky, I always include curing salt into the marinade to help prevent bacteria in the jerky. Curing salt is mostly table salt with about 6% sodium nitrite, an ingredient that removes water from the meat and the bacteria cells themselves.
It’s time to dry the turkey and turn it into jerky after it has finished marinating and developed all that wonderful sweet and salty flavor! You can use an oven, dehydrator, or smoker to dry jerky. I decided to dry this jerky with a Nesco Dehydrator, its so easy and produces great tasting jerky.
To remove any excess marinade, strain the turkey strips in a colander before drying the jerky.
The turkey jerky strips are arranged on the dehydrator trays in the second step, leaving space between them to allow air to circulate around them.
Turn the dehydrator on the highest setting and dry until finished, this is on average 4-6 hours. To help further destroy any bacteria, you want to ensure that the turkey is heated to an internal temperature of 165°F.
HOW TO MAKE TURKEY JERKY – HOME MADE TURKEY JERKY
FAQ
How do you dehydrate wild turkey?
What part of turkey is best for jerky?
What temperature is wild turkey jerky done?
How do you cut turkey for jerky?
How do you make homemade Turkey Jerky?
Teriyaki turkey jerky is the ultimate BBQ snack. It’s fairly easy to make and even easier to consume, so fire up the smoker or dehydrator and let’s make some delicious homemade turkey jerky! Make the brine. In a stockpot, heat 2 liters of water and bring it to a boil, then turn off the heat.
Can you consider beef jerky a healthy snack?
No, as this is high in salt and other preservatives to main both its structure, taste and longevity. As a processed meat, beef jerky is also higher in saturated fat. All the salt, preservatives and saturated fat can be harmful to primarily your heart health. It is best to swap this out for some chicken breasts that have been cubed or homemade turkey balls.
How do I choose a Turkey for jerky?
When choosing a turkey for jerky, there are a few factors to consider. The size and weight of the turkey will affect the cooking time and the final texture of the jerky. A larger turkey will take longer to cook and will produce a chewier jerky. A smaller turkey will cook faster and will produce a more tender jerky.
How do you Dry Turkey Jerky?
The first step of drying the jerky is to strain the turkey strips in a colander to remove any of the excess marinade. The second step is placing the jerky strips onto the dehydrator trays leaving space in between so air can flow all around the turkey jerky.