Breastfeeding Friendly Coconut Aminos Beef Jerky
Homemade jerky hits differently when you know exactly what went into it, and that matters a lot when you're nursing and paying closer attention to what you eat. This version uses coconut aminos in place of conventional soy sauce, which means you get that deep, savory flavor without the additives and preservatives hiding in most store-bought bags. The marinade layers in honey, fresh garlic, grated ginger, and a touch of turmeric for warmth and complexity — real ingredients you can actually feel good about. Lean flank steak or top round keeps the fat content low, and the long oven-dry at a gentle 175°F ensures the beef reaches a safe internal temperature all the way through. The result is chewy, deeply flavored strips that are genuinely satisfying — exactly the kind of portable, protein-packed snack that's easy to grab during a busy feeding day. Make a batch on the weekend and you'll have a reliable snack stashed in the fridge for up to three 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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