The Ultimate Guide to Making Smoked Turkey Jerky at Home

Turkey jerky is a delicious and protein-packed snack that’s perfect for taking on hikes, road trips or just enjoying at home. Making your own smoked turkey jerky at home is easier than you think and allows you to control the ingredients and flavors. In this comprehensive guide I’ll walk you through everything you need to know to make amazing DIY turkey jerky in your smoker.

Why Make Your Own Turkey Jerky?

There are several great reasons to make your own smoked turkey jerky at home

• Control the quality. When you make it yourself, you can ensure you are using high-quality turkey breast and avoid unwanted additives like preservatives, artificial flavors, excess sodium, and sugar.

• Customize the flavor. Choose your own seasonings and flavors like soy sauce, brown sugar, garlic, chili powder, liquid smoke – the possibilities are endless!

• Save money. Homemade jerky costs a fraction compared to buying pre-packaged.

• Enjoy the smoky flavor. Using a smoker gives turkey jerky an incredible smoky flavor you can’t get from a dehydrator alone.

So if you’re ready to make the best turkey jerky you’ve ever tasted, let’s get started!

Choosing the Turkey

The first step is selecting the right turkey meat. For jerky, you’ll want to use boneless, skinless turkey breast. Turkey breast is very lean with little fat, which is important when making jerky. The leaner the cut, the better it will dehydrate.

Turkey tenderloins are excellent for jerky since they are especially tender. You can find pre-cut turkey breast or tenderloins at most grocery stores, so no need to buy a whole turkey!

Make sure the turkey looks fresh with no visible veins or connective tissue. Pass on meat that has dry edges or smells funky. Paying a bit more for quality turkey will pay off with better tasting jerky.

Prepping the Turkey

Before marinating, the turkey needs to be sliced into long, thin strips. This is a key step for successful jerky, so follow these tips:

• Partially freeze the turkey breast for 1-2 hours. This firms it up making it much easier to slice.

• Use a very sharp knife. A dull knife will make ragged cuts that dry unevenly. Invest in a quality slicing knife.

• Cut with the grain into 1/8 to 1/4 inch thick strips. Slim strips mean more surface area to dehydrate.

• Slice the turkey evenly so pieces dry at the same rate. Use a slicing guide for consistency.

• Trim off any excess fat, membrane, or connective tissue – it can turn rancid.

Creating a Flavorful Marinade

A good marinade infuses turkey jerky with flavor and tenderizes the meat. Try these tasty marinade ideas:

• Soy sauce – for saltiness
• Brown sugar – for sweetness
• Worcestershire sauce – for depth of flavor
• Liquid smoke – for smoky flavor
• Chili powder – for a kick of heat
• Black pepper – for spice
• Garlic and onion powder – for savory flavor

Mix about 1 cup of marinade per 1 pound of turkey strips. Let the turkey marinate overnight in the fridge so the flavor permeates the meat. Then drain off excess marinade before smoking.

Tip: Add a curing salt like Prague Powder #1 to help prevent bacteria and give a jerky-like flavor.

Getting the Right Smoker Setup

To make turkey jerky, you’ll need a smoker that allows you to maintain consistent low temperatures for several hours. Electric smokers or pellet grills with precise temperature controls work great.

Aim for a temperature between 150°F to 170°F to slowly dehydrate the turkey without cooking it. Soaking wood chips in water can help keep temperatures down. For added smoky flavor, try cold smoking the first 1-2 hours.

Leave space between strips on the smoking racks so air circulates evenly. Use foil or silicone smoking mats for easy cleanup.

How Long to Smoke Turkey Jerky

Smoking times can vary from 2 to 6+ hours depending on factors like thickness, moisture content, and your smoker temp. Start checking jerky at the 2 hour mark.

It’s done when strips bend but don’t break when folded. Turkey jerky will continue drying as it cools, so don’t over-smoke. If needed, finish dehydrating in the oven on low heat.

An instant read thermometer should read 160°F – 165°F when jerky is ready. This temperature kills any harmful bacteria.

Tip: Warm and dry conditions make jerky safe. Discard any strips that feel moist or tacky.

Storing Your Smoked Turkey Jerky

After smoking, let jerky cool completely. Store it in airtight containers or zip-top bags. Keep it in the fridge for 2-3 weeks or freeze for longer storage.

For the best texture, enjoy turkey jerky within 1 week. Over time, it will gradually get tougher as moisture evaporates.

Troubleshooting Homemade Turkey Jerky

Here are some common issues and how to avoid them:

• Dry, crumbly jerky – slice thinner and don’t over-smoke
• Fat turned rancid – trim all visible fat before marinating
• Moldy jerky – ensure jerky is fully dried and store in sealed containers
• Bland flavor – marinate for longer and use bold seasonings
• Curled, warped strips – slice evenly across the grain

Tips for Delicious Turkey Jerky

Follow these tips for the very best DIY turkey jerky:

• Use premium quality turkey breast for the best flavor
• Keep butcher knives razor sharp for easy slicing
• Marinate the turkey for at least 8 hours, or up to 24
• Use a digital thermometer to monitor smoker temp
• Rotate racks and shuffle strips for even smoking
• Let jerky cool and dry out before storing
• Enjoy within 1 week for ideal texture

Satisfy Your Jerky Cravings at Home

Making your own jerky is very rewarding and lets you create flavors just how you like them. With a quality turkey breast, flavorful marinade, and a good low-temperature smoking, you can enjoy gourmet turkey jerky for a fraction of the cost of buying it. Experiment with different seasonings and woods to make it your own signature recipe. Your family and friends will be amazed at the jerky you can produce in your own smoker!