Gobble Up Adventure: The Best Wild Turkey Jerky Brands

Ingredients

• 2 lbs of wild turkey breast, thinly sliced against the grain (about 1/8 to 1/4 inch thick)
• 1/4 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon liquid smoke
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika (or regular paprika)
• 1 tablespoon brown sugar or maple syrup
• 1 teaspoon red pepper flakes (optional for added heat)
• 1/4 cup cold water

Instructions

• Preparation: Begin by partially freezing the turkey breast for about an hour. This will make it easier to slice uniformly.
• Slice the Meat: With a sharp knife, slice the partially frozen turkey against the grain into 1/8 to 1/4 inch thick strips.
• Marinate: In a mixing bowl, combine the soy sauce, Worcestershire sauce, liquid smoke, onion powder, garlic powder, black pepper, paprika, brown sugar or maple syrup, red pepper flakes (if using), and cold water. Mix well until all ingredients are thoroughly combined. Place the turkey strips into a resealable plastic bag, then pour the marinade over the turkey. Seal the bag gently massage it to ensure all pieces are coated with the marinade. Refrigerate for at least 6 hours, preferably overnight.
• Drying Process:
  • • Oven Method: Preheat your oven to its lowest setting, usually between 150-175°F (65-80°C). Line a baking sheet with aluminum foil and place a wire rack over it. Arrange the marinated turkey strips on the wire rack in a single layer, ensuring they do not overlap. Bake for 4-6 hours or until the jerky is dry but still bendable.
  • • Dehydrator Method: Lay the turkey strips in a single layer on the dehydrator trays. Set the dehydrator to 160°F (70°C) and dry for 4-6 hours, checking periodically for doneness. 

Storage for your Wild Turkey Jerky

Allow the jerky to cool to room temperature. Store in resealable bags or airtight containers. For extended shelf life, could you keep it in the refrigerator