Low-Carb Homemade Turkey Jerky

Directions

1. 1
   Before slicing the turkey, place the turkey breast in the freezer for 20 - 30 minutes. This helps it firm up to make slicing easier.When ready, slice the turkey into thin strips. I sliced mine about 1/2 cm (1/4 inch) thick. If you prefer you can ask your butcher to slice it for you. Slicing against the grain will create a turkey jerky that’s easier to chew. (That’s what I did.) Slicing with the grain will make it chewier and harder to break apart.
2. 2
   Place the coriander seeds in a blender and blitz until quite fine but still a touch coarse.Prepare the marinade by mixing the blitzed coriander seeds, salt, pepper, coconut aminos and apple cider vinegar in a bowl and mix.
3. 3
   Add the turkey slices to a large bowl or baking tray and paste with the marinade. Make sure all the turkey is covered.Cover with cling film and place in the fridge to cure for at least 8 hours, ideally overnight like I did.When the meat is ready, preheat the oven to 60 °C/ 140 °F (fan assisted), or 80 °C/ 175 °F (conventional).
4. 4
   Lay the turkey slices on a heatproof wire rack with a baking tray underneath. This will collect any juice and stop your oven getting messy! Dehydrate for 6 to 8 hours. The exact cooking time depends on the thickness of your slices. Mine was perfect at 7 hours.The jerky is done when it’s dry and sort of snaps when you bend it.
5. 5
   Remove from the oven and allow to cool before storing.Keep in a sealed glass jar or ziplock bag at room temperature for about 3 months — though I guarantee it won’t last that long — says the twice-a-week girl!