Almond Free Coconut Aminos Beef Jerky

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

4.9

(19)

Homemade beef jerky hits different when you know exactly what went into it, and this marinade is genuinely something special. Coconut aminos bring that deep, savory umami you want from a classic jerky without any soy, and the combination of fresh garlic, grated ginger, apple cider vinegar, and a touch of honey layers in complexity that store-bought bags just can't match. A hint of turmeric and optional Ceylon cinnamon round everything out with a warmth that makes each strip feel almost gourmet. The method is straightforward — a long marinade, a low oven, and a wire rack setup that lets air circulate so the beef dries evenly rather than steaming. Patting the strips thoroughly dry before they go into the oven is the small step that makes a big difference in the final texture. The result is chewy, deeply flavored jerky that's completely free from tree nuts and the cross-contamination concerns that come with many packaged snacks. Make a batch on the weekend and you'll have a satisfying, protein-packed snack ready to grab all week long.

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Ingredients

6 servings

For the jerky

2 lb flank steak or top round, trimmed of visible fat

For the marinade

⅓ cup coconut aminos
2 tbsp apple cider vinegar
1 tbsp honey
3 cloves garlic, minced
1 tsp fresh ginger, grated
½ tsp ground turmeric
½ tsp onion powder
½ tsp fine sea salt
¼ tsp ground ceylon cinnamon (optional)

Instructions

1
Place the flank steak in the freezer for 30–45 minutes, until it is firm but not frozen solid — this makes slicing much easier. Using a sharp knife, slice the beef against the grain into strips about 1/8 to 1/4 inch thick. Pat the strips dry with paper towels.
2
In a zip-top bag or shallow dish, whisk together the coconut aminos, apple cider vinegar, honey, garlic, ginger, turmeric, onion powder, salt, and Ceylon cinnamon, if using, until combined.

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