Low Histamine Ginger & Coconut Aminos Turkey Jerky
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Learn more āIngredients
6 servings
For the jerky
- 1 Ā½ lb turkey breast, boneless and skinless
Ingredient noteHistamine levels rise the longer meat sits after butchering. Buy turkey as fresh as possible, ideally flash-frozen, and cook it promptly.
For the marinade
- ā cup coconut aminos
- 2 tbsp apple cider vinegar
- 1 tbsp fresh ginger, finely grated
Ingredient noteSmall amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/2 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- Ā½ tsp ceylon cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
- 1 tsp fine sea salt
- 1 tsp honey
Instructions
- 1
Place the turkey breast in the freezer for 30ā45 minutes, until it is firm but not frozen solid ā 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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