Black Pepper Free Honey-Garlic Turkey Jerky
Homemade jerky hits differently when you know exactly what went into it — and this honey-garlic version delivers serious flavor without a single crack of black pepper in sight. The marinade leans on coconut aminos for that deep, savory backbone, while honey and apple cider vinegar bring a sweet-tangy balance that keeps every bite interesting. Fresh garlic, grated ginger, turmeric, and a whisper of Ceylon cinnamon round things out with warmth and complexity that feels anything but plain. For anyone who has to dodge pepper due to sensitivity or intolerance, store-bought jerky is basically a minefield — most commercial varieties rely heavily on it — so making your own is genuinely the move. The technique is straightforward: a long overnight marinade does the heavy lifting, and a low, slow oven dry gives you that satisfying chewy-but-not-brittle texture that makes jerky so addictive. Slicing the turkey while it's partially frozen is a small trick that makes a big difference in getting those clean, even strips. Once cooled, it keeps in the fridge for up to a week or the freezer for up to two months, so it's worth making a full batch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the jerky
- 1.5 lb turkey breast, trimmed of fat
For the marinade
- ¼ cup coconut aminos
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- ½ tsp fine sea salt
- ¼ tsp ground ceylon cinnamon
Instructions
- 1
Place the turkey breast in the freezer for 30–45 minutes until firm but not frozen solid — this makes slicing much easier. Using a sharp knife or mandoline, slice the turkey against the grain into strips about 1/8-inch (3mm) thick and no wider than 2 inches.
- 2
In a large zip-top bag or shallow dish, whisk together the coconut aminos, honey, apple cider vinegar, garlic, ginger, turmeric, salt, and Ceylon cinnamon until the honey is fully dissolved.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!