Caffeine Free Coconut Aminos Beef Jerky

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

4.9

(19)

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 soy sauce, bringing that deep, savory umami punch without any of the additives or hidden stimulants that can sneak into store-bought jerky blends. Honey, apple cider vinegar, fresh garlic, and grated ginger round out the marinade with a warmth that builds beautifully after a long overnight soak. A touch of ground turmeric and optional Ceylon cinnamon give the finished strips a gorgeous color and a subtly complex flavor that makes this feel far more elevated than gas-station jerky. The low-and-slow oven method does all the heavy lifting — no dehydrator required — and flipping the strips halfway through ensures every piece dries evenly. Patting the beef thoroughly dry before it hits the rack is the small step that makes a big difference, pulling out any excess moisture so you get that satisfying chew rather than a sticky surface. Once cooled, it stores 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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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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