Cut 6 pound turkey breast into quarter-inch thick strips.
Apply appropriate amount of Hi-Mountain Turkey Hunter's Apple Blend jerky seasoning and cure, per instructions.
Place in airtight plastic container in fridge for 24 hours.
Put 4 oz. apple wood in woodbox.
Preheat smoker on 250* until smoking heavily.
Hang jerky on SS rods in top of smoker.
Smoke/cook on 200* for 4.5 hours.
Bring inside and lay on layers of paper towel until cool, then sponge off any remaining moisture with paper towels.
Place in gallon size ziplock bags.
Enjoy!
Glenvall
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