Paleo Homemade Turkey Jerky
Indulge in the smoky, savory perfection of Paleo Homemade Turkey Jerky, a protein-packed snack that's both nutritious and irresistibly flavorful. Made with lean organic turkey breast and marinated in a delightful blend of coconut aminos, apple cider vinegar, honey, and bold spices like smoked paprika and red pepper flakes, this recipe strikes the perfect balance of sweet, savory, and spicy. Designed for health-conscious snackers, this gluten-free, paleo-friendly jerky is slow-baked to perfection in your oven for a satisfying chew and long-lasting freshness. With simple prep steps and no preservatives, you can enjoy a homemade treat that’s perfect for on-the-go energy or post-workout fuel. Ready in just a few hours, this easy-to-make jerky is your ticket to a guilt-free snacking adventure!
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Recipe Information
Ingredients
- 2 pounds Organic Turkey Breast
- 1 cup Coconut Aminos
- 2 tablespoons Apple Cider Vinegar
- 2 tablespoons Honey
- 2 teaspoons Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Sea Salt
- 0.5 teaspoon Red Pepper Flakes
Instructions
Start by placing the turkey breast in the freezer for about 1 hour to firm it up slightly. This makes slicing easier.
Once partially frozen, slice the turkey breast into 1/4 inch thick strips using a sharp knife.
In a large mixing bowl, combine coconut aminos, apple cider vinegar, honey, smoked paprika, garlic powder, onion powder, black pepper, sea salt, and red pepper flakes. Whisk until all ingredients are thoroughly mixed.
Add the turkey strips to the marinade, ensuring all pieces are well coated. Cover the bowl with plastic wrap or transfer the contents to a resealable plastic bag.
Marinate the turkey in the refrigerator for at least 4 hours, preferably overnight, for maximum flavor.
After marinating, preheat your oven to 175 degrees F (80 degrees C) and line two baking sheets with parchment paper or aluminum foil.
Remove the turkey strips from the marinade, shaking off any excess, and lay them out in a single layer on the prepared baking sheets.
Place the baking sheets in the oven and prop the oven door open slightly (use an oven mitt or a spoon to keep it ajar). This helps moisture escape and prevents steaming.
Bake the turkey strips for about 4 hours, flipping halfway through, until the strips are dry and firm but still slightly pliable.
Once done, allow the jerky to cool to room temperature before transferring to an airtight container for storage. The jerky can be kept in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 852 mg | 37% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 10.3 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 363 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
