Dehydrated Recipes

Spicy Sriracha Turkey Jerky | Commercial Dehydrators

You can also use this peppy marinade with pork.

Shop Nutrition Products
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.
This article continues
Premium COMMERCIAL & INDUSTRIAL FOOD DEHYDRATORS
ENGINEERED & DESIGNED FOR THOSE WHO ARE SERIOUS ABOUT DEHYDRATING
main image
Accessories

20 x 30cm Premium Silicone Non-Stick Mesh Mats

Each
$ 54.95 
main image
Accessories

20 x 30cm Premium Silicone Non-Stick Solid Mats

Each
$ 49.95 
main image
Accessories

20 x 30cm Stainless Steel Mesh Tray

Each
$ 101.95 
SALE 28% OFF
Most Popular
Main image
SALE 54% OFF
Large Capacity
Main image
Main image
High-Capacity Industrial Dehydrators

1 Trolley / 30 - 60 Tray / 8.8 - 17.7m² Total tray area

starting
price
$ 42,559.00 
Main image
High-Capacity Industrial Dehydrators

2 Trolley / 60 - 120 Tray / 17.7 - 35.3m² Total tray area

starting
price
$ 59,995.00 
Main image
High-Capacity Industrial Dehydrators

4 Trolley / 120 - 240 Tray / 35.3 - 70.7m² Total tray area

starting
price
$ 89,995.00 
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.
more recipes
Dehydrated Meats

Spicy Ginger Jerky | Commercial Dehydrators

I love using this marinade with flank steak but it also works with pork and fish. Grinding the meat will give the jerky a different textureless tough and easier to chew. You'll need a jerky gun for this. It works much like a pastry bag (which you can use instead), in that you fill it with the ground meat mixture and can then squeeze it out into thin strips or sticks in a uniform manner, making a more attractive jerky stick.

Read more
Dehydrated Meats

Spiced Turkey Jerky | Commercial Dehydrators

If you are looking for a delicious jerky preparation but want a leaner protein, try this turkey jerky recipe. Be sure to trim any remaining fat from turkey prior to dehydrating.

Read more
Dehydrated Meats

Spiced Hamburger Jerky | Commercial Dehydrators

Use the leanest possible ground beef to create a beef jerky product that dehydrates well. When working with a jerky gun, make sure to keep the meat very cold.

Read more
Dehydrated Meats

Smoky Salmon Jerky | Commercial Dehydrators

This also works well with beef, poultry, and wild game.

Read more
Back to TopBack to Recipes Home

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/