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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 hours
Dehydrating Time 4 hours
Servings 12 ounces

Equipment

  • Food Dehydrator

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.