Brazil Nut 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 bring that deep, savory punch you'd expect from soy sauce, while apple cider vinegar, honey, fresh ginger, and a touch of turmeric layer in warmth and complexity that store-bought bags just can't compete with. The trick of partially freezing the steak before slicing makes it easy to get those clean, even strips that dry consistently in the oven — no dehydrator required. Patting the beef thoroughly dry before it goes on the rack is the move that gives you that satisfying chew rather than a steamed, rubbery result. Every ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning anxiety or cross-contact concerns to navigate. The long marinade time does the heavy lifting overnight, so you wake up ready to just load the racks and let the oven do its thing. Whether you're packing it for a hike, a road trip, or just snacking straight from the container, this jerky is the kind of batch you'll want to keep stocked at all times.
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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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