Smoked Turkey Jerky

Steps

• 1

  In a mixing bowl, combine 1/4 cup water with soy sauce, honey, chili garlic paste, lime juice and curing salt, if using.

  Ingredients

  • 1/2 Cup soy sauce

  • 1/4 Cup water

  • 2 Tablespoon honey

  • 2 Tablespoon Asian chili garlic sauce

  • 2 Tablespoon fresh lime juice

  • 2 Tablespoon Morton Tender Quick Home Meat Cure, optional

• 2

  With a sharp knife, slice the turkey into 1/4 inch thick slices with the grain, which helps it hold together better as it dries. (This is easier if the meat is partially frozen.)

  Ingredients

  • 2 Pound boneless, skinless turkey breast

• 3

  Trim any fat, membrane or connective tissue.

• 4

  Put the turkey slices in a large resealable bag. Pour the marinade mixture over the turkey, and massage the bag so that all the slices get coated with the marinade. Seal the bag and refrigerate for several hours or overnight.

• 5

  When ready to cook, set the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  165 ˚F / 74 ˚C

  Super Smoke

• 6

  Remove the turkey from the marinade and discard the marinade.

• 7

  Dry the turkey slices between paper towels.

• 8

  Arrange in a single layer directly on the grill grate. Smoke for 2 to 4 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.

  165 ˚F / 74 ˚C

  Super Smoke

• 9

  Transfer to a resealable bag while the jerky is still warm.

• 10

  Let the jerky rest for an hour at room temperature.

• 11

  Squeeze any air from the bag, and refrigerate the jerky. It will keep for several weeks. Enjoy!