Dehydrated Recipes

Spicy Sriracha Turkey Jerky | Commercial Dehydrators

You can also use this peppy marinade with pork.

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Machine recommendation
Recommended machine
Servings Icon
Serves
Makes 1/2 pound jerky
Prep time icon
Prep time
12 hours (Overnight)
Dehydration time icon
Dehydrating time
6-8 hours
Ingredients
  • 1 & 1/2 (680g) pounds boneless, skinless turkey breast, trimmed of all visible fat
  • 2/3 cup soy sauce
  • 3 tablespoons honey
  • 1/4 cup sriracha
  • 2 teaspoons red pepper flakes
Ingredients
macros
  • 1 & 1/2 (680g) pounds boneless, skinless turkey breast, trimmed of all visible fat
  • 2/3 cup soy sauce
  • 3 tablespoons honey
  • 1/4 cup sriracha
  • 2 teaspoons red pepper flakes
Instructions
  1. Partially freeze the turkey breast, then cut into 1/4-inch (6 mm) thick slices or strips using a very sharp knife or meat slicer. Try to cut it as uniformly as possible for even drying. Place the strips in a large ziptop plastic freezer bag.
  2. Whisk the remaining ingredients together in a small bowl and carefully pour over the strips in the bag. Squish everything around to coat, then seal the bag and refrigerate for 12 hours, turning and squishing the bag about halfway through to ensure even coverage with the marinade.
  3. Drain off the marinade and place the strips in a single layer on dehydrator trays. Dehydrate at 160°F (71°C) for 6 to 8 hours. When done, the jerky should just bend but not snap.
  4. Remove the jerky from the dehydrator, arrange on baking sheets in a single layer, and place in a preheated 275°F (135°C) oven for 15 minutes. Allow the jerky to cool completely before placing in an airtight container.
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Machine recommendation
Main image
Prep time icon
Serves
Makes 1/2 pound jerky
Prep time icon
Prep time
12 hours (Overnight)
Dehydration time icon
Dehydrating time
6-8 hours
Ingredients
  • 1 & 1/2 (680g) pounds boneless, skinless turkey breast, trimmed of all visible fat
  • 2/3 cup soy sauce
  • 3 tablespoons honey
  • 1/4 cup sriracha
  • 2 teaspoons red pepper flakes
Ingredients
macros
  • 1 & 1/2 (680g) pounds boneless, skinless turkey breast, trimmed of all visible fat
  • 2/3 cup soy sauce
  • 3 tablespoons honey
  • 1/4 cup sriracha
  • 2 teaspoons red pepper flakes
Instructions
  1. Partially freeze the turkey breast, then cut into 1/4-inch (6 mm) thick slices or strips using a very sharp knife or meat slicer. Try to cut it as uniformly as possible for even drying. Place the strips in a large ziptop plastic freezer bag.
  2. Whisk the remaining ingredients together in a small bowl and carefully pour over the strips in the bag. Squish everything around to coat, then seal the bag and refrigerate for 12 hours, turning and squishing the bag about halfway through to ensure even coverage with the marinade.
  3. Drain off the marinade and place the strips in a single layer on dehydrator trays. Dehydrate at 160°F (71°C) for 6 to 8 hours. When done, the jerky should just bend but not snap.
  4. Remove the jerky from the dehydrator, arrange on baking sheets in a single layer, and place in a preheated 275°F (135°C) oven for 15 minutes. Allow the jerky to cool completely before placing in an airtight container.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/