Artificial Flavors Free Coconut Aminos Beef Jerky
Homemade beef jerky hits differently when you know exactly what went into it, and this marinade is built entirely from real, recognizable ingredients. Coconut aminos stand in for conventional soy sauce and bring a naturally sweet, savory depth without the synthetic flavor additives that show up in so many store-bought jerky brands. Apple cider vinegar, fresh garlic, grated ginger, honey, and a pinch of turmeric round out the marinade with layers of warmth and tang that taste genuinely complex — no artificial shortcuts needed. The low-and-slow oven method does the heavy lifting, pulling moisture out of the beef over several hours until each strip is chewy, deeply browned, and packed with flavor. Patting the strips dry before they go on the rack is a small step that makes a real difference, helping the jerky develop that satisfying, slightly firm texture rather than steaming in its own moisture. Once cooled, it keeps well at room temperature for a week or stretches to three weeks in the fridge, so a single batch goes a long way for snacking, road trips, or lunchboxes.
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Learn more →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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