Amazing Turkey Jerky

In a large bowl, gently combine the ground turkey, soy sauce, honey, Worcestershire sauce, apple cider vinegar, liquid smoke, garlic powder, black pepper, ground ginger, olive oil, and crushed beef bouillon. Mix until just combined, being careful not to overmix. Cover the bowl and marinate in the refrigerator for a minimum of 4 hours, or ideally overnight (8-12 hours) to allow the flavors to meld. (Marinating: 4-12 hours)

Prepare your workspace by taping two paint stir sticks approximately 2 inches apart onto a clean, flat surface. Cover the area between the sticks with a large piece of plastic wrap, ensuring it extends beyond the sticks. (Prep: 5 minutes)

Take a golf ball-sized amount of the marinated turkey mixture and place it between the paint stir sticks on top of the plastic wrap. Cover the turkey with another piece of plastic wrap. Using a rolling pin, gently roll the turkey mixture into a thin, even strip, using the paint sticks as a guide for consistent thickness. (Rolling: 10 minutes)

Carefully peel back the top layer of plastic wrap and transfer the flattened turkey strip to a dehydrator tray. Repeat steps 3 and 4 with the remaining turkey mixture, arranging the strips in a single layer on the dehydrator trays. Ensure there is space between the strips for proper air circulation. (Arranging: 15 minutes)

Dehydrate the turkey jerky at 160 degrees F (70 degrees C) for 5 to 8 hours, or until the jerky is thoroughly dried and slightly pliable. The exact drying time will depend on the thickness of the jerky and the efficiency of your dehydrator. Check the jerky periodically during the drying process and remove pieces as they become done. (Dehydrating: 5-8 hours)

Once the turkey jerky is dried, remove it from the dehydrator and let it cool completely. Store the jerky in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.