Artificial Food Coloring Free Coconut Aminos Beef Jerky
Homemade beef jerky hits different when you know exactly what went into it, and this marinade is genuinely something special. Coconut aminos stand in for conventional soy sauce, bringing that deep, savory umami punch without the synthetic dyes or additives that sneak into so many store-bought jerky brands. Honey, apple cider vinegar, fresh garlic, and grated ginger layer on complexity, while a touch of turmeric gives the strips a warm, golden hue that comes entirely from real spice — no artificial color required. 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. Partially freezing the steak before slicing is a clever trick that makes getting those thin, even strips almost effortless. Once cooled, the jerky keeps well at room temperature, in the fridge, or stashed in the freezer for months, so a single batch goes a long way. It's the kind of snack you can toss in a bag and feel genuinely good about eating.
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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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