Oats Free Turkey Jerky
Smoky, chewy, and packed with bold flavor, this homemade turkey jerky hits every snack craving without a single grain in sight. The marinade is built on coconut aminos and apple cider vinegar, which deliver that deep, savory punch you expect from great jerky — no soy sauce or hidden grain-based additives needed. A blend of smoked paprika, garlic powder, onion powder, and optional cayenne gives each strip serious depth, and the overnight soak means the flavor goes all the way through. The low-and-slow oven method does the heavy lifting, gently drying the strips to that perfect chewy-but-not-brittle texture that makes jerky so satisfying to eat. Store-bought jerky can be a minefield of unexpected ingredients, so making your own means you know exactly what went into every strip. It keeps in the fridge for up to a week or the freezer for two months, so you can batch-make a big supply and snack confidently whenever hunger strikes.
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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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