Eosinophilic Esophagitis Friendly Turkey Jerky

Total time11 hr 20 min

Prep time20 min

Cook time3 hr

Eosinophilic Esophagitis Friendly Turkey Jerky

About Fig

Fig 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

1 ½ lb turkey breast, boneless and skinless

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
See all
1 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp ground black pepper
½ tsp sea salt
¼ tsp cayenne pepper (optional)

Instructions

1
Place the turkey breast in the freezer for 30–45 minutes until it is firm but not frozen solid — this makes it much easier to slice thinly and evenly.
2
Using a sharp knife, slice the turkey against the grain into strips about 1/8-inch thick. Aim for uniform thickness so the strips dry at the same rate.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!