Turkey Jerky

[yooperman]

New guy on the block! Just got new Masterbuilt Pro Propane Smoker (2 door). I've already seasoned it and it's ready for meat. I have 6 lbs. Of boneless turkey breast already prepared marinating now. I have 4 types of chips, hickory, mesquite, cherry, & apple. Which wood would you recommend? What temp? Do I need to keep smoke entire time? Do I need to use water pan?. My marinade is a Cabelas brand with cure, and I doctored it up a little. Plan to smoke today.

 

[noboundaries]

Chips: hickory.

Temp: 175F.

Smoke: yes, the entire time.

Water: no.

 

[flatheadpete]

Keep us updated on this.  I've been wanting to try this myself.

 

[noboundaries]

I've done chicken breast jerky.  Tasted great, but I didn't care for the texture because I didn't slice it thin enough.  I sliced about 3/8" thick.  Needed to be closer to 1/8-1/4" thick.  Noted for next time.   

I've got a couple turkeys out in the freezer and my wife wants me to jerky one of them.  We'll see how YooperMan's turns out.

BTW Yooperman, welcome to SMF!  I completely missed that this was in Roll Call. 

Ray