BHA & BHT Free Turkey Jerky
Homemade jerky hits different when you know exactly what went into it — and that's the whole point here. Most store-bought jerky relies on synthetic preservatives like BHA and BHT to extend shelf life, which makes it a frustrating snack aisle gamble if you're trying to avoid those additives. This version skips all of that, leaning on a bold marinade of coconut aminos, apple cider vinegar, smoked paprika, and a touch of cayenne to deliver serious flavor without anything artificial. The low-and-slow oven method does the preserving work naturally, pulling moisture out of the turkey strips over a few hours until they're perfectly chewy and satisfying. Slicing the breast after a quick freeze is a smart trick that makes thin, even cuts genuinely easy to achieve at home. The result is a protein-packed snack with smoky, savory depth that holds up in the fridge for a week or in the freezer for months — no questionable additives required.
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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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