Rich Mole Turkey Jerky

Rich Mole Turkey Jerky

This jerky had a GREAT flavor! The cumin and allspice really shine in this jerky. The chocolate flavor from the cocoa powder really makes this a true mole tasting jerky. Not too sweet, but also a little bit of a spice. There are so many flavors packed into these small turkey jerky pieces your mouth won't know what hit it!

Course Snack

Cuisine American

Type Turkey Jerky

Flavor Savory

Prep Time 1

Cook Time 4

Total Time 5

Servings

Calories 123kcal

Author Will

Ingredients

Lean Turkey Breast

1 lb Turkey Breast

Marinade

½ cup chicken broth
½ teaspoon cinnamon
½ teaspoon cumin
1 teaspoon garlic powder
1 ½ teaspoon sea salt
1 tablespoon cocoa powder
¼ cup vinegar
1 teaspoon ancho chili
½ teaspoon allspice
2 tablespoon granulated sugar
¼ teaspoon curing salt Optional

Instructions

Combine all of the ingredients in a bowl or ziplock bag and mix well.
Trim all visible fat from the turkey breast and slice ¼" strips
Add sliced turkey breast to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.
Pre-heat oven to 300F.
Place turkey strips on a baking rack on top of a aluminum foil lined baking sheet.
Bake in the oven for 20 minutes or until the strips reach an internal temperature of 165F.
Remove from the oven and dry with you favorite jerky making method. I used my Nesco Dehydrator and dried for 4 hours at 145F.
The jerky is finished when it bends and cracks, but does not break in half. Allow to cool for an hour before storing in an air tight container.

Notes

Old Pro Tips:

Turkey breast works the best
Use curing salt or celery juice powder to extend the life of the jerky
Marinate closer to 24 hours for the most intense flavor
Add more Ancho chili for more spice

Nutrition