Eosinophilic Esophagitis Friendly Lemon-Dill Turkey Jerky

Total time11 hr 20 min

Prep time20 min

Cook time3 hr

Eosinophilic Esophagitis Friendly Lemon-Dill Turkey Jerky

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Ingredients

6 servings

For the jerky

1 ½ lb turkey breast, raw, trimmed of fat

For the marinade

3 tbsp coconut aminos
Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz BetterBody Foods Organic Coconut Aminos Soy Sauce Replacement, 16.9 fl oz (500 ml)Organic Coconut Aminos - 10 fl oz - Good & Gather™Thrive Market Organic Coconut Amino Sauce, 10 fl oz
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2 tbsp fresh lemon juice
1 tbsp lemon zest (from about 1 large lemon)
3 tbsp fresh dill, finely chopped
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp ground turmeric
1 tsp fine sea salt
1 tbsp olive oil

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, slice the turkey against the grain into strips about 1/8 to 1/4 inch thick.
2
In a zip-top bag or shallow dish, whisk together the coconut aminos, lemon juice, lemon zest, fresh dill, garlic, ginger, turmeric, salt, and olive oil until combined.

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