Directions are the same for all versions - only the seasonings differ.

Smokey Jerky

1 pound lean round roast
(I generally get top round)
2 Tablespoons Tamari Soy Sauce
3/4 teaspoon salt
1/2 teaspoon ground black pepper
pinch cayenne pepper or to taste
1 teaspoon garlic powder
2 teaspoons liquid smoke

Mojo Spice Jerky

1 pound lean round roast
2 Tablespoons lime juice
1 teaspoon ground cumin
1 1/2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons garlic powder

Cajun Jerky

1 pound lean round roast
1 Tablespoon Soy Sauce
1 Tablespoon Worcestershire Sauce
2 teaspoons tomato paste
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1 Tablespoon Cajun Spice blend

Curry Jerky

2 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon garlic powder
2 teaspoons curry powder
2 teaspoons lime or lemon juice

Directions for all: Trim meat of all visible fat and any connective tissue; Cut into 2 inch or so cubes. Place in bowl of food processor.
Combine all seasonings in a small bowl and mix well. Pour over meat cubes. Process until meat is chopped very finely. If it is less fine it
will be not extrude well and will be crumbly after drying. Place in jerky extruder, (we got ours at Wal-Mart). Extrude onto dryer trays
and dry for about 4 hours for four trays, or until all moisture is gone and meat is dry and leathery. We like ours almost crunchy as it will
absorb some moisture from the air after drying. We store ours in glass jars, tightly closed. You can store in the fridge if you like. We have
a vacuum sealer and store extras in vacuum sealed jars.

I'm sure you could make turkey jerky the same way. The Dehydrator must be set to the highest temperature it will go. I think ours is 145
degrees. You could also put it in the oven to dry. The convection type oven will do best because of the air flow.