Eosinophilic Esophagitis Friendly Ginger & Coconut Aminos Turkey Jerky

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

4.6

(3)

Eosinophilic Esophagitis Friendly Ginger & Coconut Aminos Turkey Jerky

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Ingredients

6 servings

For the jerky

1 ½ lb turkey breast, boneless and skinless

For the marinade

⅓ cup coconut aminos
2 tbsp apple cider vinegar
1 tbsp fresh ginger, finely grated
2 cloves garlic, minced
1 tsp ground turmeric
½ tsp ceylon cinnamon
1 tsp fine sea salt
1 tsp honey

Instructions

1
Place the turkey breast in the freezer for 30–45 minutes, until it is firm but not frozen solid — this makes slicing much easier. Using a sharp knife, cut the turkey against the grain into strips about 1/4 inch thick and 1 inch wide.
2
In a large bowl, whisk together the coconut aminos, apple cider vinegar, grated ginger, minced garlic, turmeric, Ceylon cinnamon, salt, and honey until combined.

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