Lemon Garlic Turkey Jerky in a Weston Smoker

This jerky has an abundance of flavor: smokey, garlicy, lemony, peppery...cilantro-y? You get the idea. With a Weston Smoker, and some other handy Weston brand tools, we created a Turkey Jerky that you can't resist!

- Ingredients -
1 lb turkey breasts or thighs, bones removed
4 garlic cloves, smashed
1/4 cup cilantro leaves
3/4 cups soy sauce
1 tablespoon brown sugar
1/4 cup Worcestershire Sauce
1 teaspoon sea salt
3 tablespoons cracked black pepper
2 lemons

- Tools - 
Weston Jerky Slicer
Weston Manual Kitchen Kit
Weston V-Slice Mandoline
Weston Vacuum Sealer with Bags or Canisters
Weston Smoker
Weston Dehydrator Netting*
Apple Wood Smoking Chips

*Note: Our dehydrator netting is safe to 175 degrees, so be sure to keep your smoker temperature low.

Run your turkey through the Weston Jerky Slicer against the grain. Refrigerate while you prepare the marinade.

Weston Jerky Slicer

Place garlic and cilantro into the Weston Manual Kitchen Kit with the chopper blade inserted. Turn the handle to mince your garlic and cilantro. Using a Weston V-Slice Mandoline (or Kitchen Kit with Mandoline Attachment), zest one lemon. Next, use the citrus juicer attachment on the Kitchen Kit to juice the lemon. Leave all ingredients in the kit container as you go. Insert the mixing attachment into the Kitchen Kit, then add soy sauce, brown sugar, Worcestershire sauce, sea salt, and 2 tablespoons cracked black pepper. Turn the handle to mix the marinade.

Weston Manual Kitchen Kit

Place the turkey strips into a Weston Vacuum Sealer Bag, pour in the marinade, and seal. We place a strip or two of paper towels into the bag just below where we are going to seal to keep the liquid out of the vacuum sealer chamber. Alternately, if you have a Vacuum Canister-supported Weston Vacuum Sealer model, you can place the turkey strips into the canister, pour in the marinade, attach it to the Vacuum Sealer, and use marination mode. Whichever way you choose, place the sealed canister or bag into the refrigerator for at least 24 hours.

Jerky Marinating in Vacuum Bag

When you're ready to smoke the jerky, soak your wood chips in water for 30 minutes. Preheat your Weston Smoker to 175 degrees F and fill the water bowl. Once the wood chips and smoker are ready, place the wood chips into the smoking box. Place Weston Dehydrator Netting over the smoker racks, then lay out the jerky and sprinkle it with the remaining tablespoon of cracked black pepper. Smoke for two hours, rotating and turning the smoker racks every half hour for even drying.

Smoking Jerky

After two hours,  zest and juice your other lemon. Drizzle the lemon juice over the jerky in the smoker, then sprinkle with lemon zest.

Grating lemon with Weston Mandoline

Continue to smoke for another hour. Check the jerky's texture and continue to smoke as needed after those three hours. Be sure to keep the smoker temperature as close to 175 as possible and rotate the racks - even drying & low and slow are the keys to smoking jerky.

Enjoy immediately or store - completely cooled - in vacuum sealer bags for up to 6 months.

Lemon Garlic Turkey Jerky stored in a Weston Zipper Seal Vacuum Bag

Sample Product Label
Back to top to the top button