Capsaicin Free Coconut Aminos Beef Jerky
Homemade beef jerky is one of those snacks that feels almost too good to be true — deeply savory, chewy, and packed with flavor you just can't find in a store bag. The problem with most commercial jerky is that it's loaded with chili powder, cayenne, or hot sauce, making it completely off-limits for anyone avoiding capsaicin. This version builds all that bold, complex depth through coconut aminos, apple cider vinegar, honey, garlic, ginger, and a whisper of turmeric and cinnamon — not a single pepper in sight. The coconut aminos bring a rich, slightly sweet umami base that does the heavy lifting where soy sauce or Worcestershire would normally go. Partially freezing the flank steak before slicing is a small trick that makes a real difference, giving you clean, even strips that dry beautifully on a wire rack in a low oven. After a long marinade and a slow dry at 175°F, you end up with jerky that's deeply browned, satisfyingly chewy, and genuinely craveable. 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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