smoked jerky

An easy smoked yet spicy turkey jerky recipe!

Smoked Turkey Jerky

turkey breast

garlic

black pepper

pink Himalayan salt

brown sugar

Worchester sauce

soy sauce

hot sauce

olive oil

red pepper

Freeze the turkey breast for about 1-2 hours...

Freeze the turkey breast for about 1-2 hours and then remove and slice

Slice the turkey into strips no more than...

Slice the turkey into strips no more than 1/4" thick

Using the ingredients make the marinade

Combine the marinade and turkey and marinade in...

Combine the marinade and turkey and marinade in the refrigerator for anywhere from 8-12 hours

Start smoker and set for a temperature of...

Start smoker and set for a temperature of 175 using cherry wood

Remove from refrigerator and lay out the jerky...

Remove from refrigerator and lay out the jerky and pat dry

If hanging the jerky place toothpicks through one...

If hanging the jerky place toothpicks through one end of the jerky, otherwise skip this step

Place jerky on the smoker and smoke until...

Place jerky on the smoker and smoke until you can bend the jerky, it cracks but does not break

Remove and enjoy!

Are you looking for a simple smoked jerky recipe? Look no further! In this post, I'm going to teach you how to make perfect smoked jerky using a pellet smoker.

Smoked Beef Jerky

round steak

beer (IPA)

honey

worcestershire

tsp garlic salt

onion powder

tbsp red pepper flakes

tsp curing salt (optional)

Trim any excess fat off of your meat, and then slice thin (1/4 - 1/8 inch thick slices). This is easier if the meat is still slightly frozen

Combine all of the marinade ingredients in a bowl and whisk together. Put the meat in a zip lock, and pour the marinade into the bag and then seal. Let the meat marinate for at least 12 hours and up to 24 hours

Remove the meat from the marinade and blot dry with a paper towel. Place the meat on your smoker and let it smoke at 150 to 180 degrees for 2 hours.

Check on the meat at 2 hours. Some of the pieces may be done; you can tell if you pick up a piece and when you shake it, it doesn't bend. 

Place the jerky on a cooling rack until it's come down to room temp, and then store in an airtight container in your fridge.

I had the same issue until I discovered this simple trick. I cut the meat about 1/4" thick then using a stell tenderizing mallet, I just flattened to desired thickness and then soak in brine... make smoking the meat alot faster and better control on the outcome.

mixture of hickory and apple are a good combo

This beef jerky is incredible. I cut the red flakes way down because it would be too hot for most people. The meat also needs more than 2 hours to achieve the proper texture so account for more time.

Top 2 smoked jerky recipes from across the web

The most viewed smoked jerky recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Smoked Turkey Jerky

Smoked Beef Jerky

Top 2 smoked jerky recipes from across the web

The most viewed smoked jerky recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked Turkey Jerky

Smoked Beef Jerky

The most viewed smoked jerky recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine