- 1/2 cup soy sauce
- 1/4 cup water
- 2 tbsp honey
- 1-2 tbsp Asian chili-garlic paste
- 2 tbsp Fresh lime juice
- 1 tbsp Morton tender quick curing salt
- Turkey breast, boneless, skinless 2 lbs
- In a mixing bowl, combine the soy sauce, water, honey, chili-garlic paste, lime juice, and curing salt, if using. With a sharp knife, slice the turkey into 1/4-inch thick slices with the grain, which helps it hold together better as it dries. (This is easier if the meat is partially frozen.) Trim any fat, membrane, or connective tissue.
- Put the turkey slices in a large resealable plastic bag. Pour the marinade mixture over the turkey, and massage the bag so that all the slices get coated with the marinade. Seal the bag, and refrigerate for several hours, or overnight.
- When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
- Remove the turkey from the marinade, and discard the marinade. Dry the turkey slices between paper towels. Arrange in a single layer directly on the grill grate.
- Smoke for 2 to 4 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.
- Transfer to a resealable plastic bag while the jerky’s still warm. Let the jerky rest for an hour at room temperature. Squeeze any air from the bag, and refrigerate the jerky. It will keep for several weeks. Enjoy.