Almond Free Turkey Jerky
Smoky, chewy, and packed with bold flavor, this homemade turkey jerky is the kind of snack that disappears fast. The marinade leans on coconut aminos and apple cider vinegar for a savory, slightly tangy base, with smoked paprika, garlic, and onion powder layering in serious depth. A pinch of cayenne is optional, but it adds just enough heat to keep things interesting. Store-bought jerky can be a minefield of unexpected additives and shared-facility warnings, so making your own means you know exactly what went into every strip. The technique is straightforward — a brief freeze for clean slicing, an overnight marinade, and a low-and-slow oven dry — and the results are genuinely impressive. Flipping the strips halfway through ensures even drying, and checking the internal temperature takes the guesswork out of food safety. Once cooled, the jerky keeps in the fridge for up to a week or in the freezer for two months, so it's easy to batch-make for road trips, gym bags, or just snacking straight from the container.
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Learn more →Ingredients
6 servings
- 1 ½ lb turkey breast, boneless and skinless
For the marinade
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp ground black pepper
- ½ tsp sea salt
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Place the turkey breast in the freezer for 30–45 minutes until it is firm but not frozen solid — this makes it much easier to slice thinly and evenly.
- 2
Using a sharp knife, slice the turkey against the grain into strips about 1/8-inch thick. Aim for uniform thickness so the strips dry at the same rate.
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