📝 About This Recipe
Elevate your snacking game with this artisan turkey jerky, where lean protein meets the deep, soulful flavors of the American smokehouse. Unlike store-bought varieties, this handcrafted version balances the natural sweetness of Grade A maple syrup with a bold bourbon kick and a hint of cracked black pepper. Each strip is slow-smoked to perfection, resulting in a tender-chewy texture that highlights the sophisticated interplay of salt, smoke, and spice.
🥗 Ingredients
The Meat
- 3 pounds Turkey Breast (boneless, skinless, partially frozen for easier slicing)
Maple-Bourbon Marinade
- 3/4 cups Soy Sauce (low sodium preferred)
- 1/2 cups Pure Maple Syrup (Grade A dark color for robust flavor)
- 1/4 cups Bourbon Whiskey (use a quality brand you enjoy drinking)
- 2 tablespoons Apple Cider Vinegar (to tenderize the fibers)
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon Liquid Smoke (hickory or mesquite; omit if using a real smoker)
Spices and Aromatics
- 2 tablespoons Brown Sugar (packed)
- 1 tablespoon Smoked Paprika
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 1 tablespoon Coarsely Cracked Black Pepper (plus extra for topping)
- 1/2 teaspoon Red Pepper Flakes (adjust for heat preference)
- 1/2 teaspoon Pink Curing Salt (Prague Powder #1) (optional, for preservation and color)
👨🍳 Instructions
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1
Place the turkey breast in the freezer for 45-60 minutes until firm but not rock-solid; this makes it significantly easier to achieve uniform slices.
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2
Using a very sharp chef's knife or a meat slicer, cut the turkey against the grain into strips approximately 1/4-inch thick. Slicing against the grain ensures a tender chew rather than a rubbery one.
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3
In a large glass mixing bowl or a heavy-duty gallon-sized zip-top bag, whisk together the soy sauce, maple syrup, bourbon, apple cider vinegar, and Worcestershire sauce.
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4
Incorporate the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, red pepper flakes, and curing salt into the liquid mixture, stirring until the sugar is fully dissolved.
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5
Add the sliced turkey to the marinade, ensuring every piece is thoroughly coated. If using a bag, squeeze out as much air as possible before sealing.
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6
Refrigerate the turkey for at least 12 hours, though 24 hours is ideal for maximum flavor penetration and tenderization.
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7
Prepare your smoker or dehydrator. If using a smoker, preheat to 160°F (71°C) using mild wood chips like apple, cherry, or maple. If using an oven, set it to its lowest possible setting (usually 170°F) and prop the door open slightly with a wooden spoon.
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8
Remove the turkey strips from the marinade and pat them lightly with paper towels to remove excess moisture. This helps the jerky 'dry' rather than 'steam'.
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9
Arrange the strips on the smoker racks or dehydrator trays in a single layer, ensuring they do not touch or overlap to allow for proper airflow.
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10
Sprinkle an additional dusting of cracked black pepper over the top of the strips for a professional, textured finish.
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11
Smoke or dehydrate for 4 to 6 hours. Start checking the texture at the 4-hour mark.
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12
Test for doneness: The jerky is ready when it bends and cracks but does not snap in half. It should be firm and dry to the touch, with no visible 'wet' spots of raw meat.
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13
Remove the jerky from the heat and let it rest at room temperature for 1 hour to allow the residual moisture to redistribute and the texture to firm up.
💡 Chef's Tips
Always slice turkey against the grain for a tender 'bite-through' texture; slicing with the grain results in a very tough, stringy jerky. If your oven doesn't go low enough, use a cooling rack set over a baking sheet to ensure 360-degree air circulation. For a spicy kick, add two tablespoons of Sriracha or gochujang to the marinade base. Store your finished jerky in an airtight container or vacuum-sealed bag; it will last 2 weeks in the pantry or up to 2 months in the refrigerator.
🍽️ Serving Suggestions
Pair with a sharp, aged Cheddar cheese and a handful of smoked almonds for a high-protein charcuterie snack. Serve alongside a cold, crisp Amber Ale or a neat pour of the same bourbon used in the marinade. Chop up smaller pieces and toss them into a rugged trail mix with dried cranberries and sunflower seeds. Use as a savory garnish for a loaded Bloody Mary during Sunday brunch.