Step

• 1

  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” 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.

• 2

  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.

• 3

  When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.

• 4

  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.

• 5

  Smoke for 2 to 4 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.

  180 ˚F / 82 ˚C

  00:04

  Super Smoke

• 6

  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!