Soy 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 genuinely hard to stop eating. The marinade leans on coconut aminos instead of soy sauce, which means all that deep, savory flavor comes through without a drop of soy — a real win when so many store-bought jerkies and marinades sneak it in under various names. Honey, apple cider vinegar, fresh garlic, and grated ginger build a marinade that's sweet, tangy, and just a little punchy, while ground turmeric and Ceylon cinnamon add a warm, almost exotic depth you won't find in anything off a gas station shelf. The overnight soak is what makes the difference — those turkey strips absorb every bit of that flavor before they ever hit the oven. A low-and-slow dry at 175°F pulls out the moisture gradually, giving you that satisfying chewy-but-not-brittle texture that good jerky is all about. The whole process is straightforward enough for a weekend project, and the payoff is a protein-packed snack you can keep in the fridge for the week or stash in the freezer for later.

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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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