Cashew 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, tangy depth, while smoked paprika, garlic powder, and a pinch of cayenne give every strip a satisfying kick. Store-bought jerky is notorious for mystery seasonings and shared-facility warnings, so making your own means you know exactly what went into it — and what didn't. The technique is straightforward: a quick freeze firms up the turkey for clean, even slices, and a low-and-slow oven dry pulls out the moisture without any special equipment. Flipping the strips halfway through ensures they dry evenly, 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 the freezer for up to two months, so a single batch goes a long way for meal prep or on-the-go snacking.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!