Wild Turkey Jerky Recipe


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]

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