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

Garlicky Beef Jerky | Commercial Dehydrators

Coke is typically used in meat marinades to tenderize the meat, but it can also be used as a sugar-base in a marinade. This serves as a nice balance to the jerkys natural salty and savory flavor.

Read more
Dehydrated Meats

Duck Jerky | Commercial Dehydrators

This marinade is a delicious combination of sweet, salty, and hot. It's also a great choice for goose.

Read more
Dehydrated Meats

Dry Cure Beef Jerky | Commercial Dehydrators

Beef makes a great base for jerky as it absorbs so much delicious flavor. This dry cure beef is an easy on the go snack that will pack a punch with the spices of both the cayenne and the chili powder sure to give this jerky a nice kick.

Read more
Dehydrated Meats

Dried Prawn Crackers | Commercial Dehydrators

These dried prawn crackers are packed full of flavour, making them a great accompaniment to your favourite Asian dish. By making them at home, you can know exactly what goes into it and be sure that there are no preservatives or artificial ingredients

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/