Wild Turkey Jerky Recipe
By Brooke Smith | Team GWG Ambassador[/vc_column_text][vc_single_image image=”44472″ img_size=”medium” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]One of the most satisfying parts of hunting is to be able to share your harvest with your friends and family. Typically with my turkeys I will make a delicious meal on a special occasion, but this year I decided to try my hand at jerky. This is a really easy recipe, if you are not a big fan of heat then you can leave out the red pepper flakes.
Here is what you will need:
2 lbs Turkey Breast
3 tbsp Honey
½ cup Soy Sauce
2 tsp Sriracha Chili Sauce
2 tbsp Worcestershire Sauce
2 tsp Black Pepper ( Course )
2 tsp Red Pepper Flakes[/vc_column_text][vc_media_grid grid_id=”vc_gid:1594745165515-325b54e2-ad4c-9″ include=”44473,44474″][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Slice your turkey breast into ¼” thick slices with the grain. This is easier to do if the meat is partially frozen.
Mix all of your ingredients in a large bowl excluding the meat. Once everything is mixed well add the turkey and coat evenly. I use my hands for this, but you can use tongs or whatever is the easiest for you.
Cover and refrigerate overnight. I will mix it all up again during this process just to make sure all of the pieces get good and covered.
I use a Traeger Grill to cook mine. When I am ready to cook I remove the meat from the fridge and lay on a paper towel to remove excess moisture. Turn the Treager on smoke and let it warm up for 5 minutes. Then place the meat on the rack making sure to not overlap any of it. Smoke for 2-4 hours until the jerky is dry but still chewy.
Store in an airtight container and enjoy! Sharing is optional. [/vc_column_text][/vc_column][/vc_row]