Mustard Free Honey-Garlic Turkey Jerky

Total time11 hr 20 min

Prep time20 min

Cook time3 hr

4.8

(25)

Homemade jerky hits differently when you know exactly what went into it, and this honey-garlic version is deeply savory, subtly sweet, and packed with warm, aromatic flavor. Coconut aminos bring that rich, soy-sauce-like depth while honey and apple cider vinegar balance it out with a gentle tang, and the combination of fresh garlic, ginger, turmeric, and Ceylon cinnamon makes every strip genuinely interesting to eat. Store-bought jerky is one of those snacks where hidden condiments and flavor additives are practically the norm, so making your own means you stay in complete control of what's in the bag. The overnight marinade does the heavy lifting, letting all those bold flavors soak deep into thin-sliced turkey breast before the low-and-slow oven dry transforms it into chewy, satisfying strips. Patting the strips dry before they go on the rack and leaving space between each piece ensures even drying and that perfect bend-without-snap texture that makes jerky so addictive. Once cooled, it keeps in the fridge for up to a week or the freezer for two months, so it's worth making a full batch for snacking, road trips, or high-protein grab-and-go moments.

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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.

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