How to Make Wild Turkey Jerky
Turkey season is here and many of us have probably already managed to bag a few birds. Now, you get to decide what you want to do with that meat that only comes around a couple of times a year. While grilling and smoking whole birds are some of my favorite recipes, trying something new like this wild turkey jerky recipe is a great idea as well. Learn how to make your own whole muscle wild turkey jerky with this recipe from the Bradley Smoker Cookbook by Brad Lockwood.
Whole Muscle Turkey Jerky Recipe
Makes 8-10 Servings
- 5 lbs. sliced turkey breast
- 3 tsp seasoned salt
- 2 tsp fine black pepper
- 1 tsp onion salt
- 1 tsp garlic salt
- 2 tsp white salt
- 1/2 tsp cure salt preservative
- 1/4 cup water
- Debone the wild turkey and slice the strips into 1/4 inch thick pieces.
- Add the above seasonings or your favorite seasoning blend.
- Mix in 1/4 cup of water to mix the seasonings with the sliced turkey breast.
- Cover or vacuum seal and allow meat to rest for 4 hours before smoking.
- This will absorb smoke quickly, so allow the surface of the meat to dry in your smoker for an hour and a half at 150 degrees.
- Turn the smoke generator on for 40 minutes to apply a light smoke flavor using your favorite flavor. The author recommends Maple or Alder bisquettes.
- Increase smokehouse temperature to 170 degrees for one hour.
- Dry product to feel. Squeeze the meat and if you feel that it’s still wet in the middle, smoke it longer. Do not over dry the meat, they should still bend and flex.
Having good jerky around is a must for hunters and outdoorsman and this wild turkey jerky recipe is a good one.
Check out more of the Bradley Smoker cookbook recipes with your own book.
See the latest wild game recipes on MorningMoss.