Ingredients:

  • 2 lbs turkey breast, trimmed of all visible fat
  • ½ cup coconut aminos
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cracked black pepper
  • ½ tsp sea salt

Instructions:

  1. Place the turkey breast in the freezer for 45–60 minutes to firm up the meat for easier slicing.
  2. Identify the direction of the muscle fibers and slice the meat perpendicular (against the grain) into uniform 1/4 inch (6mm) strips.
  3. In a non-reactive glass mixing bowl, whisk together the coconut aminos, apple cider vinegar, maple syrup, smoked paprika, garlic powder, onion powder, cracked black pepper, and sea salt.
  4. Submerge the turkey strips completely in the marinade, cover, and refrigerate for 12 hours, turning the meat occasionally to ensure even coating.
  5. Remove strips from the marinade and pat them thoroughly dry with paper towels to prevent steaming during the dehydration process.
  6. Arrange strips in a food dehydrator and dry at a consistent temperature of 160°F (71°C) for 6 hours, or until the jerky is structurally sound but yields easily to the bite.