Smoked Turkey Jerky
Having procured a large turkey, we butchered it and used the breast meat for smoked turkey jerky.
We cut the turkey breast into 1″ wide pieces, 1/2″ thick and covered it in a flavored brine for 24 hours in an airtight container in the fridge.
1/2 cup brown sugar
1/8 cup sea salt
1/2 tsp. garlic powder
1/2 cup water
After 12 hours, the meat was flipped to make sure it was fully coated, then left another 12 hours.
Next, we cleared it (washed the brine off) and mixed up some turkey enamel for brushing over the meat regularly while in the smoker.
2 tbsp. soya sauce
1/4 cup brown sugar
1 tbsp. lemon juice
2 tbsp. jerk spice
1/4 cup maple syrup
fresh cracked black pepper
The glaze was brushed on in a light coat and the turkey racks went into the smoker (no smoke yet). We use a Bradley Smoker, it is set up for using wood chip ‘pucks’, but we generally chip our own wood while getting firewood and put it in an aluminum dish in the bottom of the smoker.
It was smoked 1 hour at 140F.
Then we glazed the turkey again and added maple chips and smoked for 1.5 hours at 150F.
The maple chips were removed and we continued smoking the turkey for 2 hours until the internal temperature of the meat was 170F, glazing every hour and increasing the smoker temperature every hour by 10 – 15 degrees.
Total time in the smoker was 4.5 hours. For drier jerky, increase to 6 – 8 hours.
Store in fridge or freeze.