Turkey Jerky Time! 2 Recipes in One


                These versions vary from a slightly spicy, salty and a sweet to lemony goodness.  Either way, I love my clean jerky! Best part, it took only 30 minutes of my time to prepare, including cleanup. The dehydrator (or oven*) does the rest.


RECIPE #1 : Spicy and Sweet

1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon black pepper
1 teaspoon red pepper flakes
2 teaspoons granulated onion
1 Tablespoon Coconut Aminos
1 Tablespoon Coconut Nectar (or pure maple syrup)
1 pound ground chicken or turkey, dark meat, or a combination of dark and white


RECIPE #2 : Lemon Delight

1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon freshly grated black pepper
1 lemon, both zest and juice of
2 teaspoons granulated onion
1 Tablespoon Coconut Aminos
1 teaspoon of red chili flakes (OPTIONAL)
1 Tablespoon Coconut Nectar (or pure maple syrup)
1 pound ground chicken or turkey, dark meat, or a combination of dark and white


Combine all the ingredients in a bowl and knead or stir to mix well. Mixing well ensures that the flavor is consistent from piece to piece.

Using a cookie press with a simple flat slot opening, fill by stuffing compact rounds of the meat mixture into the press, removing as much air as possible to avoid holes in your jerky which must be fixed for uniform texture and safety.

Press out strips firmly onto dehydrator trays and set dehydrator to “meat” or 165-170˚.  Dehydrate until cooked through, roughly 3 hours. Depending on your method, thickness and dehydrator, this could be from a few hours to 6. Dab them dry of oil throughout process if you’re using fattier meat or at the end if it’s lean. You’re looking for firm but not dark brown pieces.

For your safety, it’s critical to finalize the strips in your oven! Preheat to 275˚(wait until it’s 275˚), while placing strips on food safe paper towels to help remove the surface oils that can later go rancid. Cook for 10 minutes and you’re done!  Let cool completely and store in airtight container, best kept in a dark and cool location. If you don’t have a dehydrator and your oven can be set to low enough temps (160-180˚), you can do the entire dehydration there.*



  • Compress the meat into balls to stuff the cookie press. This forces air out of the meat for uniform strips (avoiding over and undercooking).  
  • Press steadily as you move the cookie press across the tray, rearranging for any major overlaps or folds. Try not to stretch the strip as you lay in down to get a meatier piece of jerky.
  • If you like a thicker, meatier strip, you can hand form them by rolling them into a hot dog shape and carefully flattening them for consistent thickness.  `

*Research done at the University of Wisconsin-Madison has shown that an extra margin of safety can be achieved by heating dried meat strips in a preheated 275°F oven for 10 minutes. Allow meat to cool, blot to remove excess oils, and package for storage as indicated. Can be stored for 1-2 months.

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