Citric Acid Free Turkey Jerky
Smoky, chewy, and deeply savory, this homemade turkey jerky hits every craving you'd expect from a gas station classic — only so much better. Most store-bought jerky is loaded with citric acid as a preservative or flavor enhancer, which makes finding a safe option genuinely frustrating. Here, coconut aminos stand in for soy sauce to deliver that rich, umami depth, while apple cider vinegar brings just enough tang without any citric acid in sight. Smoked paprika, garlic powder, onion powder, and an optional kick of cayenne round out a marinade that's bold and complex from ingredients you can actually trust. The low-and-slow oven method does all the heavy lifting — no dehydrator required — and the wire rack setup ensures even airflow so every strip dries out perfectly. Patting the strips dry before they go into the oven and flipping halfway through are small steps that make a real difference in the final texture. Once cooled, you've got a protein-packed snack that stores well in the fridge or freezer, ready whenever hunger strikes.
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!