Macadamia Free Turkey Jerky
Homemade jerky hits differently when you know exactly what went into it — no mystery additives, no shared production lines, just clean, satisfying protein you made yourself. The marinade here is built around coconut aminos and apple cider vinegar, which deliver that deep, savory-tangy punch you want without any of the usual soy sauce baggage. Smoked paprika, garlic, and onion powder layer in serious flavor, and a pinch of cayenne gives it a gentle kick if you're into that. Chilling the turkey breast before slicing is a small but brilliant trick that makes getting those thin, even strips so much easier. The low-and-slow oven method does the heavy lifting from there, pulling out moisture gradually so you end up with jerky that's chewy and satisfying rather than tough or brittle. It's the kind of snack you can batch-make on a Sunday and reach for all week long — road trips, gym bags, or just the couch.
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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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