Honey Free Turkey Jerky
Smoky, chewy, and deeply savory, this homemade turkey jerky hits every note you want from a high-protein snack without a drop of sweetener in sight. So many store-bought jerkies — even ones that seem straightforward — sneak in honey, brown sugar, or other sweeteners as part of the marinade, which makes finding a clean option genuinely frustrating. Here, coconut aminos bring that rich, umami depth you'd expect from a classic jerky marinade, while smoked paprika, garlic powder, and a kick of optional cayenne do all the heavy lifting on flavor. The overnight marinade is the real secret: those hours in the fridge let every strip soak up the tangy, spiced brine before it ever hits the oven. Low-and-slow drying on a wire rack pulls out the moisture gradually, giving you that satisfying chew without any guesswork. Once cooled, the jerky keeps in the fridge for up to a week or stashes in the freezer for two months, so you can batch-cook and snack confidently 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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