Celery Free Coconut Aminos Beef Jerky

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

4.9

(19)

Chewy, deeply savory, and packed with bold flavor, this homemade beef jerky is the kind of snack that disappears fast. The marinade leans on coconut aminos instead of traditional soy sauce, delivering that rich, umami-forward depth alongside honey, apple cider vinegar, garlic, and fresh ginger for a genuinely complex bite. A touch of turmeric and optional Ceylon cinnamon round things out in a way that feels warm and slightly exotic without being overpowering. Every ingredient in the marinade is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or worry about hidden plant extracts sneaking in. The low-and-slow oven method does all the heavy lifting — just a wire rack, some patience, and a thermometer to make sure the beef hits a safe internal temperature. Flipping the strips halfway through ensures even drying and that perfect chewy-but-not-brittle texture that makes homemade jerky so satisfying. Make a batch on the weekend and you'll have a protein-packed snack ready to grab all week long.

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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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