Knights Turkey Jerky

This homemade turkey jerky gets its flavor from a bold marinade built on soy sauce, Worcestershire, liquid smoke, and a generous hit of hot sauce. The longer you marinate the strips, the deeper the flavor penetrates, so plan ahead and give it at least 8 hours.

Slice the turkey as thin and uniform as you can. Uneven strips mean some pieces finish before others, and you’ll end up with a mix of chewy and rock-hard jerky. Partially freezing the meat for about 30 minutes makes it much easier to cut clean, thin slices.

Blot the excess marinade off each strip before dehydrating. Too much surface moisture slows drying and can give you a sticky, tacky finish instead of that satisfying snap.

Kitchen Tips

• Marinate at least 8 hours. Overnight is ideal. Shake the container a few times to redistribute the marinade evenly.
• Blot strips before drying. A quick dab with a paper towel removes surface liquid and helps the jerky dry evenly.
• Check doneness by bending. Properly dried jerky should bend and crack slightly but not snap in half. If it shatters, it’s overdone.
• Adjust the heat freely. The hot sauce is where you control the spice level. Start with 10 dashes and add more for serious heat.

Variations

• Teriyaki turkey jerky: Replace the Worcestershire with teriyaki sauce and add a tablespoon of brown sugar and ginger to the marinade.
• Beef version: Use flank steak or top round sliced against the grain. The same marinade works with beef with no adjustments needed.