This is a very simple jerky recipe and works awesome with turkey.
1/2 cup soy sauce (regular, NOT low sodium)
1/2 cup Worcestershire sauce
2 or 3 tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 large wild turkey breast
To make the brine thoroughly mix the soy sauce, Worcestershire sauce, sugar, garlic, and onion powder in a large non-reactive container.
Slice the turkey into strips no more than 1/4 inch thick. It’s much easier to slice meat if it’s partially frozen. Place the turkey strips in the brine and mix together well, ensuring that all the turkey is in contact with the brine. Cover with plastic wrap and place in the fridge for 12-24 hours. After the brining period remove the turkey strips and place them directly on smoking racks. Set the smoker to 180 Fahrenheit and actively smoke for about 2.5 hours.
I used pecan wood, but that’s simply personal preference. After the active smoking period, continue drying in the smoker for another 2 or three hours until the jerky is dry (it should crack when bending but not break). After the jerky is done, cool and stores in the fridge or freezer.