Brazil Nut 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, while smoked paprika, garlic powder, and a hit of cayenne build real depth without any complicated ingredients. Store-bought jerky can be a minefield of mystery seasonings and shared production lines, so making your own means you know exactly what went into every strip. The technique is straightforward — a brief freeze to firm up the meat makes slicing clean and even, and a low oven with a wire rack setup does the drying work beautifully. Flipping the strips halfway through ensures even texture, and checking the internal temperature takes the guesswork out of food safety. The result is genuinely satisfying jerky that holds up in a lunchbox, gym bag, or road trip cooler for days.
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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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