Quote:
Originally Posted by Buccaneer
My favorite thing to do with wild turkey breasts is to cut them in 1/4" strips maybe 1.5" wide and slow/low smoke them for jerky strips. The easiest way to control temp is with an electric cabinet style smoker. Seasoned with High Mountain jerky cure in hickory they come out great.
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High Mountain makes a MINT off of me every year. i buy thier jerky seasoning by the truck load. As far as store bought jerky seasoning goes, they by far, have the best tasting in my opinion.
I use it for Beef Jerky, Turkey jerky, Venison, Rabbit, squirrel. Thier sausage seasoning is good too!
Hmmmm, i might have to go buy a big roast tonight to make into jerky now! LOL