High Fructose Corn Syrup Free Turkey Jerky
Homemade jerky hits differently when you know exactly what went into it — and this version delivers serious smoky, savory flavor without a drop of high fructose corn syrup hiding in the mix. Store-bought jerky is one of the sneakiest offenders when it comes to added sweeteners, with many popular brands relying on corn syrup solids or HFCS-laden sauces to build that sticky glaze. Here, coconut aminos stand in as the umami backbone, bringing a subtle depth that pairs beautifully with smoked paprika, garlic, and a kick of cayenne. The apple cider vinegar brightens everything up and helps the marinade penetrate the meat during that long overnight soak. Slicing the turkey thin after a quick freeze is the kind of low-effort trick that makes a real difference in the final texture — chewy and satisfying, not tough or rubbery. The slow oven-drying method gives you full control over the process, and hitting that safe internal temperature means you get jerky that's both delicious and food-safe. It's the kind of high-protein snack you can batch-make on a Sunday and feel genuinely good about reaching for all week long.
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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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