Nutmeg Free Turkey Jerky
Smoky, chewy, and deeply savory, this homemade turkey jerky hits every note you want from a high-protein snack without any of the mystery ingredients hiding in store-bought bags. Commercial jerky blends often sneak in warm spices like nutmeg as part of a "natural flavors" blend, so making your own is the cleanest way to stay in control of exactly what goes into every strip. The marinade here keeps things bold and straightforward — coconut aminos for umami depth, smoked paprika for that campfire-kissed color, and a touch of cayenne if you want a little heat. Slicing the turkey after a quick freeze is a genuinely clever trick that makes thin, even strips totally achievable without a deli slicer. A long oven-dry at low heat does all the heavy lifting, transforming lean turkey breast into jerky that's firm, chewy, and satisfying in the best way. It stores well in the fridge for up to a week or the freezer for two months, so a single batch keeps you snacking for a long time.
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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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