This sugar-free, Paleo, Whole30, and Keto Turkey Jerky flavored with a Jamaican-inspired jerk marinade is sure to spice up your trail life.

Moody image of Jerk Turkey Jerky on a wooden background.

After having consumed countless pounds of various dried meats on my Appalachian Trail Thru-hike, I like to consider myself a bit of a jerky connoisseur.

And, while I do appreciate the convenience of store-bought, I’ve found there is nothing quite as satisfying (or cost-effective) as making your own jerky at home.

The process takes a little time, but I think the end results–and the ability to completely control the ingredients–are totally worth it.

How to Make an Authentic Jerk Marinade

The savory and spicy flavors of Jamaican jerk make this turkey jerky unlike anything you will find in a convenience mart.

This jerk marinade also happens to be amazing on grilled chicken, pork, and seafood.

Key jerk ingredients include:

Scotch Bonnet Peppers (you can substitute with Serrano or other chili peppers)
Scallions
Garlic
Ginger
Thyme
Allspice
Nutmeg
Cinnamon
Smoked Paprika
Lime Juice
Sea Salt

I also like to add some coconut aminos to the mix for a hint of sweetness, but it is totally optional.

To make the marinade, simply combine all the jerk ingredients in a food processor and pulse until well blended.

Overhead shot of jerk marinade in a food processor.

The marinade will last for up to a month in the refrigerator when stored in a tightly covered container.

How to Make Turkey Jerky

Start by placing a boneless, skinless turkey breast in the freezer for 1-2 hours. This firms up the meat and make it much easier to cut.

Remove the turkey from the freezer and slice it against the the grain into 1/4 inch thick pieces.

In a large mixing bowl, coat the turkey slices in the jerk marinade, making sure every piece is evenly seasoned.

Overhead shot of mixing sliced turkey breast together with jerk marinade in a metal mixing bowl.

Tightly cover to bowl, and marinate the turkey in the refrigerator for 8 hours or longer.

Lay the turkey pieces out in single layers on you dehydrator trays and dehydrate at 155°F for 4-6 hours.

Image of turkey slices on a food dehydrator rack.

For dehydrating, I use this Excalibur 9-tray dehydrator. I honestly can’t say enough good things about it.

Test the turkey for doneness after about 4-5 hours. To do this, take a piece and bend it–it should crack, but not entirely snap in half.

Important step: once it is done dehydrating, transfer the turkey jerky strips to a baking sheet and place in a preheated 275°F oven for exactly ten minutes.

Image of dehydrated turkey jerky on a baking sheet.

This will kill any pathogens that are still present in the meat, making your jerky perfectly to store at room temperature.

Definitely watch the clock on this one because your jerky can turn crispy in a hurry which you definitely don’t want.

After ten minutes, immediately remove the jerky from the oven and transfer it from the baking sheet to a clean surface to cool.

How to Store Turkey Jerky

Place the cooled jerky in clean, air tight containers (tall glass mason jars work great for this) and store them in a cool, dark location.

Check the containers after a few days for any signs of moisture. If you see some, pop the jerky back in the dehydrator for another hour.

For long-term storage (3 months or more), I like to vacuum seal the jerky and store it in the refrigerator or freezer.

Image of turkey jerky in a vacuum sealed bag.

That’s all there is to making your own turkey jerky! I hope you enjoy some on your next outdoor (or indoor) adventure!

More Turkey Recipes:

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5 from 1 vote

Jerk Turkey Jerky

This sugar-free, Paleo, Whole30 and Keto turkey jerky marinated in a traditional Jamaican-inspired jerk rub is sure to spice up your trail life.

Course Snack

Prep Time 12

Dehydrating Time 4

Servings ounces

Ingredients

2 pounds boneless, skinless turkey breast
3 cloves garlic peeled
3 green onions trimmed
1 (1 inch) knob fresh ginger peeled
2 scotch bonnet peppers stems removed
1 tablespoon ground allspice
2 teaspoons dried thyme
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon smoked paprika
2 tablespoons coconut aminos
2 tablespoons fresh lime juice
1 teaspoon sea salt

Instructions

Place the turkey breast in the freezer for 1-2 hours until it is firm, but not frozen solid. Remove the turkey from the freezer and slice across the grain into 1/4 inch thick strips.
Combine the remaining ingredients in a blender or food processor and pulse until a smooth paste is formed.
In a large mixing bowl, add the turkey strips and jerk marinade and mix until thoroughly combined. Cover the bowl and refrigerate for 8 hours or overnight.
Lay the turkey strips in single layers on dehydrator trays. Dehydrate for 4-6 hours until the pieces slightly crack when bent.
Preheat the oven to 275°F.
Transfer the jerky to a baking sheet and place in the oven for 10 minutes. Immediately remove and transfer the jerky to a clean surface to cool.
Store the jerky in clean, airtight containers in a cool, dark location.

Tried this recipe?Mention @sophisticatedcaveman or tag #sophisticatedcaveman on Instagram!

Equipment

Food Dehydrator

The ingredient or equipment sections above may contain affiliate links to products that I personally use or recommend!