Plan2build
New member
Well I have second run of beef Jerky using the recipe I tried a few weeks ago....nice and sunny and cold, so a good time for a smoke. Anyway, since the beef jerky is coming out perfect, I decided to give Turkey Jerky a try (at the request of my wife who is pushing me for more healthy choices).
I picked up boneless Turkey breast (just over 5 lbs or 2.5kg). Turkey is a lot harder to slice nice and cleanly, so I just tried to slice even thickness, but the widths are somewhat irregular. I guess that is why the Turkey jerky you buy in the store is always in little pieces. Got it all cut up and into the Briner jr. with the brine calculated below. It will brine until tomorrow afternoon when I will get it smoked. Again I will follow the same path as the beef jerky and hope for the best.
Sorry for no pictures of the cut and prep. I will get some after the brine and after the smoke tomorrow.
I picked up boneless Turkey breast (just over 5 lbs or 2.5kg). Turkey is a lot harder to slice nice and cleanly, so I just tried to slice even thickness, but the widths are somewhat irregular. I guess that is why the Turkey jerky you buy in the store is always in little pieces. Got it all cut up and into the Briner jr. with the brine calculated below. It will brine until tomorrow afternoon when I will get it smoked. Again I will follow the same path as the beef jerky and hope for the best.
Sorry for no pictures of the cut and prep. I will get some after the brine and after the smoke tomorrow.