Yeast Free Turkey Jerky
Smoky, chewy, and packed with bold flavor, this homemade turkey jerky hits every savory note you want from a snack without any of the questionable additives lurking in store-bought bags. Most commercial jerky relies on soy sauce or Worcestershire-based marinades that can contain yeast-derived ingredients or fermented byproducts — this recipe sidesteps all of that by using coconut aminos and apple cider vinegar as the flavor base instead. The result is a deeply savory, slightly tangy marinade that still delivers that classic jerky depth. Smoked paprika, garlic powder, onion powder, and a hit of cayenne (if you like a little heat) round out the seasoning beautifully. The low-and-slow oven method does all the heavy lifting, pulling moisture out of the turkey strips over a few hours until they reach that perfect chewy-but-not-brittle texture. It takes a little patience between the overnight marinade and the drying time, but the hands-on effort is minimal and the payoff is a clean, satisfying snack you can feel good about grabbing any 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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