Barley Free Coconut Aminos Beef Jerky
Homemade beef jerky hits differently when you know exactly what went into it, and this marinade is genuinely something special. Coconut aminos stand in for traditional soy sauce, bringing that deep, savory umami punch without any grain-based ingredients — which means no barley, no malt, and none of the hidden additives that make store-bought jerky such a minefield. The marinade layers in apple cider vinegar, honey, fresh garlic, grated ginger, and turmeric for a flavor that's bold, slightly sweet, and just a little warm from the spices. Partially freezing the beef before slicing is a small trick that makes a big difference, giving you clean, even strips that dry beautifully in the oven. After a long marinade and a slow low-heat dry, you end up with jerky that's deeply browned, chewy in the best way, and genuinely hard to stop eating. It keeps well at room temperature, in the fridge, or in the freezer, so you can make a big batch and snack on it for weeks.
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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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