Trad Gang
Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: Traditional-Archer on March 29, 2020, 03:53:24 PM
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I'm alway looking for healthy snacks to take hunting with me, so I saved two years of turkey to try this 4 birds all total.
Turkey Jerky
1- A Cup of soy Sauce
2- A cup of water
3- Two tablespoons of onion powder
4- ¼ cup Sriracha Sauce
5- A 12 FL OZ bottle of Newman’s own oil & vinegar dressing
6- Add a small jar of honey
7- If not using a real smoker with real smoke add a teaspoon of liquid smoke for the dehydrator
At the end of the day this turned out awesome, my new favorite healthy snack when im on top of the mountain hunting my favorite bird.
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getting the smoker fired up
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Great looking smoker with a Ben Franklin fire box! How long did you smoke it for and what temp? Also, how did you smoke it at a low temperature with no curing salt? I would have expected some spoilage if it is smoked very low if none is used. Great looking jerky, I'm going to try this.
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I don't care to add any other ingredients to my product I make to cure other than MORTON TENDER QUICK CURING SALT. I have used this curing salt and also sugar but I prefer to refrigerate and freeze my jerky anyway for safety reasons. I have been making jerky and pulled pork for years, it’s very important to get the temperature right. To low of a temperature can be very dangerous. I smoke my jerky at 160 degrees and sometimes that temperature goes up and down with a real smokehouse like mine. It will creep up around 170 at times. One with two kids, well 23 and 19 not kids anymore it doesn't last very long if I have my jerky out. The question was how long I smoke the meat, smoke at 150 or as close as you can for 4 hours then I flip the jerky and smoke for 2 more hours. Turkey Jerky takes about 2 more hours than Deer jerky. I use Ash, Oak and Apple wood for my jerky ash for the heat Oak also is a good heat wood, Apple give great flavor to the Deer/Turkey jerky.
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I have a sister fire burning in my fire pit, take ashes from the pit and add to the Ben Franklin. I put some Apple wood on top the close the door and let the smoker go to work, watching the temperature as I go, every 1/2 hour works for me
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I know it looks like it but, this is not a direct heat, I have fire brick on top of my wood stove you can put your hand on top and feel no heat. I have a flared chimney top on top of the stove and the smoke is spread in the box evenly. works perfectly. You simply adjust the temperature by opening/closing the flew on top of the stove, usually about half open works to keep the temperature just right.