Macheesmo updated mar 7, 2017 ingredients 2 pounds boneless skinless turkey breast, sliced thin 1/2 cup soy sauce 2 tablespoons worcestershire sauce 3 tablespoons honey 2 tablespoons sriracha chili.

Turkey jerky seasoning. Rub it on your turkey: Wash your hands with warm, soapy water for at least 20 seconds. Simply toss the ingredients in a bowl, mix, and then dump over the cut strips of wild turkey breasts.

Place the turkey slices on the dehydrator racks in a single layer and dehydrate at 160. Rinse and dry the turkey before roasting. I can't promise that this turkey jerky will even make it to the stick form because it gets eaten right off the dehydrator trays.

Web recipe notes patience makes perfect. Liquid smoke is the cleanest way to add smoke flavor to meat. We chose to use one turkey and save the other for a later date.

Line a rimmed baking sheet with parchment paper. Web turkey breast, at least about 2 lbs (preferably from a good pastured turkey) salt and pepper. Keep the ground turkey meat chilled until you are ready to use it.

1 tsp kosher salt ½ tbs. When ready to prepare the jerky the next day, pour the turkey slices and the marinade into a pot, and simmer until the liquid reaches 160 degrees on a meat thermometer. If you need a full recipe for how to season and roast your turkey, click here:

Whatever blend you choose, spread it all over the turkey—on top, underneath, between the body and wings and legs, under the skin, and even in the cavity. It’s good practice to season under the skin, as well as on. Web ready to make?