No, I’m not talking about the animal that digs underground. I’m referring to the Mexican sauce called mole, whose deep, complex color often comes from an unexpected ingredient: cocoa. Who doesn’t enjoy chocolate? This mole-inspired jerky blends savory spices with cocoa for a rich, balanced flavor.
Seeing that photo makes me crave chocolate immediately. My family is obsessed with chocolate, which is one reason I adore this recipe — the cocoa gives the jerky a mole-like depth without making it overly sweet.
Slicing the Meat
This recipe was made using turkey, though it would also work well with lean beef. Begin with turkey breast, available at most grocery stores. Turkey breast is very lean and ideal for jerky.
Trim away any visible fat before slicing. Cut the turkey into 1/4″ (about 6 mm) wide strips, removing all fat you can see. Fat spoils faster than the meat itself, so trimming it off helps extend the shelf life of the jerky.
Try to slice all pieces to an even thickness so they dehydrate uniformly. Wrapping the turkey in plastic wrap and partially freezing it for 1–2 hours firms the meat and makes even slicing much easier.
Making the Marinade
This marinade uses cocoa powder rather than solid chocolate, so there’s no need to blend. Combine the marinade ingredients in a bowl or a ziplock bag and mix them thoroughly.
Place the turkey strips into the marinade and toss or shake the bag so each strip is evenly coated. Refrigerate and marinate for 6–24 hours; the longer you marinate, the deeper the flavor will be. Never marinate at room temperature — always keep the meat refrigerated to prevent spoilage.
Drying the Jerky
After marinating, drain the excess marinade in a colander. I marinated these strips for about 20 hours before straining. The longer the meat sits in the marinade, the bolder the taste will become.
Lay paper towels on a tray and place the strips on top, then pat them dry to remove extra surface moisture. This reduces drying time and prevents the finished jerky from feeling sticky.
If your dehydrator cannot reach 165°F (74°C), preheat the meat in the oven first to ensure any potential bacteria are eliminated.
I preheated these turkey strips on an oven rack. It took about 20 minutes at 300°F (149°C) to reach an internal temperature of 165°F (74°C). If you place the meat directly on a baking pan, the time will be shorter — closer to 10 minutes — but that method can make the jerky firmer and less tender.
After preheating, I placed the strips on dehydrator trays and dried them for about 4 hours at 145°F (63°C). If you use a dehydrator, oven, or smoker, check a piece periodically by letting it cool briefly to room temperature and testing for doneness. Four hours was ideal for these strips, but drying times can vary based on thickness and appliance.
You can use an oven or smoker as well. If using a smoker, expect longer drying times. Preheating in the oven can reduce the time required in the dehydrator.
Testing for Doneness
Begin testing the jerky around 3–4 hours into drying. Remove one strip and let it cool for 5 minutes. Bend the strip in half — it should bend and crack but not snap apart. Ripping a piece in half will show white fibers, indicating it is properly dried.
If it’s not done, continue drying and re-test every hour. Most jerky I make finishes within 4–6 hours in a dehydrator or oven, and 6–9 hours in a smoker. If the meat was preheated in the oven, drying time may be as little as 2.5 hours.
This mole-style jerky delivers excellent flavor. Cumin and allspice stand out, while the cocoa powder provides a subtle chocolate note that echoes authentic mole flavors — not overly sweet, but pleasantly complex with a hint of warmth and spice. Small bites pack a lot of layered flavor.
Storing Jerky
To maximize shelf life, consider using curing salt or celery powder and store jerky in airtight containers. Properly dried and stored jerky can last significantly longer. For long-term storage, keep jerky in a cool, dark place or refrigerate.
Old Pro Tips
- Turkey breast is an ideal cut for jerky because it is very lean.
- Use curing salt or celery juice powder to extend shelf life if you plan to store jerky for an extended time.
- Marinate closer to 24 hours for the most intense flavor.
- Increase the amount of ancho chili if you prefer more heat.
Rich Mole Turkey Jerky
This jerky has a robust, layered flavor. Cumin and allspice are prominent, while the cocoa in the marinade brings a mole-like richness that is not too sweet but has a subtle, warming spice.
Ingredients
Lean Turkey Breast
- 1 lb turkey breast
Marinade
- 1/2 cup chicken broth
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1 teaspoon garlic powder
- 1 1/2 teaspoons sea salt
- 1 tablespoon cocoa powder
- 1/4 cup vinegar
- 1 teaspoon ancho chili
- 1/2 teaspoon allspice
- 2 tablespoons granulated sugar
- 1/4 teaspoon curing salt (optional)
Instructions
- Combine all marinade ingredients in a bowl or ziplock bag and mix well.
- Trim visible fat from the turkey breast and slice into 1/4″ strips.
- Add the sliced turkey to the marinade, seal, and refrigerate for 8–24 hours.
- After marinating, strain the excess marinade in a colander.
- Preheat the oven to 300°F (149°C) if you will preheat the meat before drying.
- Place turkey strips on a baking rack set over a foil-lined sheet and heat until the internal temperature reaches 165°F (74°C) — about 20 minutes on a rack, less if on a pan.
- Dry the preheated strips using your preferred method (dehydrator, oven, or smoker). As a guideline, dry at 145°F (63°C) for about 4 hours in a dehydrator, checking periodically.
- The jerky is done when it bends and cracks but does not break in half. Allow to cool before storing in an airtight container.
Pro Tips
- Use turkey breast for the leanest result.
- Curing salt or celery powder helps extend shelf life.
- Longer marination (closer to 24 hours) provides more intense flavor.
- Adjust ancho chili to increase heat to your preference.
Nutrition (per serving, approximate)
Serving size: 70 g | Calories: 123 kcal | Carbohydrates: 7 g | Protein: 20 g | Fat: 2 g | Sodium: 1089 mg